Broccoli & Tempeh Salad
This Broccoli & Tempeh Salad is a healthy and nutritious salad that is perfect for lunch or dinner. It's loaded with fresh broccoli, temph, and a tangy vinaigrette dressing that makes it a satisfying meal. This salad is vegetarian, vegan, and gluten-free, making it ideal for people with dietary restrictions. It is also low in calories and high in protein, making it a great option for those who are trying to eat healthy.
Allergen Information: Contains Soy
Nutrition Facts
Per serving
Energy
158 kcal
Protein
11 g
Carbs
10 g
Fat
8 g
Fiber
5 g
Ingredients
Broccoli
0.25 cup, chopped (50g)
Tempeh (Hello Tempayy)
0.25 cup, cubed (50g)
lemon juice
1 tbsp (15g)
Black Pepper
0.5 tsp (1g)
Common salt
0.25 tsp (1.25g)
Fresh Parsley (chopped)
1 tbsp (5g)
Olive Oil
1 tsp (5g)
Instructions
Cooking Steps
Steam the broccoli florets for 3-4 minutes, until tender but still crisp. Rinse them under cold water to stop the cooking process and set aside.
Heat oil in a pan, add tempeh cubed cook the tofu until it is lightly browned.
In a large bowl, whisk together the lemon juice, salt and pepper to make the dressing.
Add the cubed tempeh and steamed broccoli to the bowl with the dressing and toss well to coat.
Garnish with chopped parsley and serve.