Protein Packed Thai Tempeh Salad - BOSH! LIVE

tempeh

🥗Healthier: tofu

💰Cheaper: seitan

Tofu is a lower-calorie option, while seitan is a protein-rich alternative.

peanut butter

🥗Healthier: almond butter

💰Cheaper: sunflower seed butter

Almond butter has less saturated fat, while sunflower seed butter is nut-free.

honey

🥗Healthier: maple syrup

💰Cheaper: agave syrup

Maple syrup is a natural sweetener, while agave syrup is often less expensive.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is a healthier fat option, while canola oil is often more affordable.

Slice 1 carrot and set it aside.

Speed peel 1/2 cucumber and set it aside.

Slice 2 spring onions and set them aside.

Chop 1/4 red cabbage and set it aside.

Halve 10 cherry tomatoes and set them aside.

Prepare 50 grams of mung beans and set them aside.

Chop unsalted peanuts and set them aside.

Measure out 30 grams of fresh coriander leaves and set them aside.

Grate 2 garlic cloves and 7 cm of fresh ginger until fine.

Juice and zest 4 limes into a bowl.

Add 50 ml of apple juice to the lime juice.

Add 2 tablespoons of rice vinegar to the mixture.

Add 1 tablespoon of soy sauce to the dressing.

Add 1 tablespoon of sesame oil to the dressing and mix well.

Cut 200 grams of tempeh into bite-sized cubes.

Steam the cubed tempeh for 10 minutes to soften it and enhance flavor absorption.

Combine all the prepared vegetables in a large bowl.

Add the steamed tempeh to the bowl with the vegetables.

Pour the dressing over the salad and toss gently to combine.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens