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You are here: Home / Recipes / Luxurious Sonoma Tempeh Salad

Luxurious Sonoma Tempeh Salad

August 25, 2016 By Emily Honeycutt Leave a Comment

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Luxurious Sonoma Tempeh Salad 1

If you are making the switch to a plant-based diet and miss rich, creamy chicken salad, give this a try.  This version is quite luxurious due to the rich, creamy dressing, the addition of grapes and toasted pecans and the additional sweetness that comes from maple syrup.  This is a dish you may even want to make for your favorite carnivore.  I made a batch when my Mom came to visit and she couldn’t stop eating it – she even got up and ate some for breakfast!  Feel free to use different fruits instead of grapes.  Sometimes I use a mix of fuji and granny smith apples; sometimes apples and grapes together.

Luxurious Sonoma Tempeh Salad
 
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Prep time
20 mins
Cook time
15 mins
Total time
35 mins
 
Author: Emily Honeycutt
Recipe type: Salad
Cuisine: Vegan
Serves: 4-6 servings
Ingredients
  • For tempeh
  • 1 (12-ounce) package soy tempeh, cut into ½-inch cubes
  • 2 cups Imagine Foods brand No-Chicken Broth or vegetable broth
  • 2 teaspoons poultry seasoning
  • For dressing
  • 1 (12.3-ounce) box organic firm silken tofu (Mori-Nu brand)
  • ¼ cup pure maple syrup
  • 1 tablespoon red wine vinegar
  • 1 tablespoon fresh lemon juice
  • 1½ tablespoons Dijon mustard
  • ¼ teaspoon fine sea salt
  • ¼ teaspoon ground cinnamon
  • For salad
  • ¾ cup seedless red grapes, cut in half
  • ¾ cup seedless green grapes, cut in half
  • 1 rib of celery, chopped
  • ½ cup toasted pecans, roughly chopped* See Note
  • Fine sea salt to taste
  • Freshly ground pepper to taste
  • 1 (5 ounce box) mixed field greens, spinach, arugula or a combination for serving
Instructions
  1. Cook tempeh: Place tempeh in shallow pan with enough broth to cover. Add poultry seasoning, cover and bring to a boil. Reduce heat to medium-low and simmer for 10 minutes. Remove from heat, drain and allow tempeh to cool.
  2. Make dressing: Place silken tofu, maple syrup, red wine vinegar, lemon juice, Dijon mustard, sea salt and cinnamon in a blender or food processor and blend until smooth and creamy.
  3. Assemble salad: In large bowl, combine tempeh, grapes and pecans. Toss with about half of the dressing, taste and adjust seasoning, adding a bit of fine sea salt and pepper as desired. Use just as much dressing as you like and season with salt and pepper to taste. (Note: Recipe makes enough dressing for two batches. Dressing also makes a delicious cole slaw.)
  4. Serve on a bed of greens drizzled with a bit of extra dressing, if desired. Alternatively, serve in a sandwich (whole wheat pita is great) with lettuce or spring mix.
  5. Note: To toast pecans, preheat oven to 350 degrees. Place on a parchment-lined rimmed baking sheet for 8 minutes and toast until fragrant. Watch carefully as nuts can burn quickly.
3.5.3208

Nutrition Facts: In comparing chicken to tempeh, we find that chicken contains cholesterol and saturated fat along with mutagenic toxins[i] and arsenic, raising our risk for cancer, heart disease, diabetes, obesity and more.  Tempeh, however, is free of all these harmful compounds[ii] and also contains fiber and isoflavones, a group of phytoestrogens which is protective against cancer and helps to reduce risk, while also increasing survival in those already diagnosed with breast cancer[iii].

Recipe by Emily Honeycutt, 2009. © All Rights Reserved. www.emilyhoneycutt.com

[i] Sugimura T, Wakabayashi K, Nakagama H, Nagao M. Heterocyclic amines: Mutagens/carcinogens produced during cooking of meat and fish. Cancer Sci. 2004 Apr;95(4):290-9.

[ii] Thiébaud HP, Knize MG, Kuzmicky PA, Hsieh DP, Felton JS. Airborne mutagens produced by frying beef, pork and a soy-based food. Food Chem Toxicol. 1995 Oct;33(10):821-8.

[iii] Shu XO, Zheng Y, Cai H, Gu K, Chen Z, Zheng W, Lu W. Soy Food Intake and Breast Cancer Survival. JAMA. 2009 Dec 9;302(22):2437-43.

 

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Filed Under: Recipes, Salads Tagged With: Soy, Tempeh

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Hello! My name is Emily and I’m a food educator, wife and mom. My work focuses on making the connection between what we eat and how we live, love and parent. My husband, Brian and I are here to help you live your best life and make sustainable, whole food, plant-based living easy and delicious! Read More…

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