SOYBEAN TEMPEH WITH SALAD
Tempeh recommendation: Soybean tempeh with sesame & garlic
Fresh leaf salad with crunchy vegetables meets golden-brown fried soybean tempeh - a light and refreshing dish! Rounded off with a creamy mint yoghurt and a hint of lemon juice, this salad is the perfect meal for hot days. Simple, healthy and incredibly tasty!
2 servings
20 min
Ingredients
- 200 g tempeh
- 100 g mixed leaf lettuce (e.g. iceberg, lettuce)
- 1/2 cucumber, sliced
- 10 cherry tomatoes, halved
- 2 spring onions, sliced into rings
- 2 tbsp plant-based yogurt
- 1 tbsp fresh mint, chopped
- 1 tbsp lemon juice
- 1 tbsp rapeseed oil
- Fresh coriander (optional)
- salt and pepper
Preparation
- Fry the tempeh: Cut the tempeh into slices and fry in a pan with rapeseed oil until golden brown on both sides. Season with salt and pepper.
- Mint yogurt: Mix the plant-based yogurt with the chopped mint and lemon juice. Season to taste with salt and pepper.
- Prepare the summer salad: Divide lettuce, cucumber slices and cherry tomatoes into two bowls. Sprinkle with spring onions and optional fresh coriander.
- Serve: Place the fried tempeh on top of the salad and top with the mint yogurt. Drizzle with a little olive oil if desired.
Order the right tempeh for you straight away
Rich in protein and nutrients
Natural ingredients without additives
Regionally grown and handmade
