Indian Style Tempeh Salad
Tempeh marinated in tandoori spices makes for an excellent hero in this salad inspired by Indian flavors. Also featured are a line-up of fresh salad veggies, quinoa and a complex dressing that balances sweet and sour with mild bitter undertones.
Servings
Produce
Red Onion (Organic)
1 0.5 Whole
Cherry Tomato (Organic)
5 2.5 oz
Lettuce mix (Organic)
5 2.5 oz
Cucumber
1 0.5 Whole
Green cabbage
4 2 oz
Mint (Organic)
1/2 0.25 oz
Protein & more
Crushed peanuts
2 1 tablespoon
Golden Raisins
1 0.5 tablespoon
Quinoa
1/2 0.25 cup
Tempeh
1 0.5 lb
Pantry items
Olive oil
2 1 tablespoon
Sea salt
1 0.5 teaspoon
Spice mix
Indian Style Lemon Mint Dressing
Olive oil
4 2 tablespoon
Lemon juice
2 1 tablespoon
Tamarind
1 0.5 teaspoon
Red pepper flakes
1/2 0.25 teaspoon
Cumin powder
1/2 0.25 teaspoon
Coriander powder
1/2 0.25 teaspoon
White sugar
2 1 teaspoon
Prep ahead (optional)
a. Thinly slice red onion. b. Halve cherry tomatoes. c. Chop lettuce bite-sized. d. Medium dice cucumber. e. Thinly shred green cabbage. f. Mince mint leaves.
Instructions
1
Marinate the tempeh:
a. Slice tempeh into ½" strips. Season with ½ tsp salt and add to a bowl.
b. Add the tandoori paste to the bowl and rub over the tempeh slices to coat evenly. Set aside to marinate for at least an hour.
2
Cook the quinoa:
a. Heat 1 tsp olive oil in a medium saucepan over medium-high heat. Add quinoa. Stir to combine and toast quinoa, 1 minute.
b. Add ¾ cups water (scant ½ cup for 2-person portion). Cover and bring to a boil. Immediately reduce heat to medium; cook, covered, until tender, 15 minutes. Transfer to a bowl to cool down more quickly.
3
Meanwhile, cook the tempeh:
a. Heat 1 tbsp olive oil in a large saute pan. Add the tempeh. Cook for 4-5 minutes each side.
4
Assemble salad:
a. Add the mint (mince leaves) to the Indian style lemon mint dressing. Whisk to incorporate evenly.
b. In a large bowl, add the red onion (thinly slice), cherry tomatoes (halve), lettuce mix (chop bite-sized), cucumber (medium dice), green cabbage (thinly shred), tempeh and golden raisins. Season with ½ tsp salt. Pour the lemon mint dressing over the salad and toss to coat.
5
Serve:
a. Divide salad amongst bowls. Garnish with crushed peanuts. Enjoy!
Chef's notes
If tempeh is not your favorite, you can sub in tofu for it.
This recipe has been adapted from Tiffin and Tea
All spice mixes and dressings made by Inner Chef from scratch with organic ingredients, local when possible.
This week’s local ingredients across all Inner Chef meal-kits come from:
Gundermann Acres,
Wharton County, TX
Wharton County, TX
Fagan Family Farm
Lone Star Herbs,
League City, TX
League City, TX
G&S Groves,
Mission, TX
Mission, TX
The Farm Patch,
Pleasanton, TX
Pleasanton, TX
Kitchen Pride,
Gonzales, TX
Gonzales, TX
Fruitful Hill Farm,
Bastrop, TX
Bastrop, TX
J&B Farms,
Hondo, TX
Hondo, TX
Martinez Farms,
Pleasanton, TX
Pleasanton, TX
Village Farms,
Marfa, TX
Marfa, TX
Animal Farm,
Cat Spring, TX
Cat Spring, TX
Bouldin Food Forest,
Rogers, TX
Rogers, TX
Buena Tierra Farms,
Fredonia, TX
Fredonia, TX
Dilorio Farms,
Hempstead, TX
Hempstead, TX
Engel Farms,
Fredericksburg, TX
Fredericksburg, TX
Good Flow Honey,
Austin, TX
Austin, TX
Hairston Creek Farms,
Burnet, TX
Burnet, TX
Hifi Mycology,
Austin, TX
Austin, TX
Homestead Gristmill,
Waco, TX
Waco, TX
K. H. Farms,
Poteet, TX
Poteet, TX
Pedernales Valley Farms,
Federicksburg, TX
Federicksburg, TX
Lightsey Farms,
Mexia, TX
Mexia, TX
Texas Olive Ranch,
Carrizo Springs, TX
Carrizo Springs, TX
Thomas Kindle,
Grand Saline, TX
Grand Saline, TX
Top of Texas,
Farwell, TX
Farwell, TX
US Citrus,
Hargill, TX
Hargill, TX
Bella Verdi,
Dripping Springs, TX
Dripping Springs, TX
Country Boy Farms,
Kennard, TX
Kennard, TX
Francis and Thatcher,
Manor, TX
Manor, TX
James Farm,
Prairie Ronde, LA
Prairie Ronde, LA