This crunchy, nutty Tempeh Cold Noodle Salad with Peanut Sauce Display grilled tempeh cubes against a backdrop of soft noodles, crunchy veggies, and delicious peanut sauce. Inspired and nutritious, this Thai salad feels like a meal, perfect for meal prep, potlucks, picnics, and potlucks throughout the week. Simply bake the tempeh cubes in a deliciously simple peanut sauce and toss with cooked soba noodles, cabbage, carrots, broccoli, peas, cilantro, and peanuts. tasty! Colorful and full of flavor, this hearty vegan noodle salad is a winner! Plus, you can whip up this healthy salad recipe in just 30 minutes. Vary ingredients based on what you have on hand—try asparagus, cauliflower, and bell peppers. You can make this recipe gluten-free by using gluten-free rice flour and gluten-free soy sauce.
What is tempeh?
This recipe features roasted tempeh (pronounced temp-ay), a traditional fermented Indonesian soybean and grain treat, in neat pressed chunks perfect for slicing into dishes as a meat substitute. It has a rich (due to fermentation), mild nutty flavor and firm texture. You can increasingly find tempeh next to tofu in the refrigerated section of many supermarkets.
Nutritional Highlights
Made from whole, real plant foods (soybeans and whole grains), tempeh is highly nutritious and can be a great asset to your healthy diet. One of the great things about tempeh is its nutritional profile: a 1/2-cup serving contains 160 kcal, 15 g protein, and 9 g total fat, not to mention vitamins, minerals, fiber, phytochemicals, and active cultures produced by fermentation . Additionally, the dressing, noodles, and vegetables in your salad provide additional fiber, protein, healthy fats, vitamins A, B, C, and E, minerals, and phytochemicals that act as antioxidant compounds.
describe
This is healthy and crispy Tempeh Cold Noodle Salad with Peanut Sauce Display grilled tempeh cubes against a backdrop of soft noodles, crunchy veggies, and delicious peanut sauce. This salad is vegan and can be made gluten-free using gluten-free rice flour and gluten-free soy sauce.
peanut butter:
Cold Black Bean Noodle Salad:
- 8 ounces Tempeh, cut into small cubes (approx. 1/2 inches)
- 7 ounces Dry soba noodles
- 2 cups (8 ounces) fresh red cabbage chips
- 2 medium carrots, thinly sliced
- 4 oz Chopped fresh broccoli florets
- 4 oz fresh peas, halved
- ½ cup chopped fresh cilantro
- ¼ cup coarsely chopped peanuts
- Prepare dressing by combining peanut butter, lime juice, soy sauce, maple syrup, sesame oil, red pepper flakes, ginger, and garlic powder in a small bowl. Blend with a whisk until very smooth. Set aside.
- Preheat oven to 400 F.
- Place cubed tempeh in a small baking dish (9 x 9 inches).
- Drizzle 2 tablespoons peanut butter over the tempeh and stir to evenly distribute the sauce.
- Place the tempeh in the oven and bake for 15-20 minutes, until golden and crispy. Remove and cool slightly.
- While the tempeh is baking, prepare the soba noodles. Fill a medium pot half full with water, cover and bring to a boil over high heat. Reduce heat to medium, add soba noodles, and cook for about 7-8 minutes (follow package instructions). Don’t overcook. Drain and rinse the noodles immediately and set aside to cool slightly.
- While the tempeh and noodles are cooking, prepare the other salad ingredients. In a large mixing bowl, add cabbage, carrots, broccoli, peas, cilantro and peanuts. Add the cooked and cooled tempeh and noodles.
- Drizzle the remaining peanut sauce over the salad bowl ingredients and stir with tongs to distribute the sauce.
- Serve immediately or refrigerate in a covered container for up to 5 days.
- Makes 10 servings (about 1 cup each).
notes
This salad can be made gluten-free by using gluten-free rice flour and gluten-free soy sauce.
- Preparation time: 15 minutes
- Cooking time: 20 minutes
- category: salad
- gourmet food: Asians, Americans
Nutrition
- Serving size: 1 serving
- Calories: Chapter 252
- sugar: 6 grams
- sodium: 356 mg
- fat: 11 grams
- Saturated fat: 3 grams
- carbohydrate: 25g
- fiber: 3 grams
- protein: 14 grams
For other hearty salads, check out the following:
Kale Quinoa Salad Bowl with Citrus
French Green Lentil Salad with Cherry Tomatoes
Barley, Kale and Butternut Squash Salad
Blueberry Wheat Salad with Ginger Butter Vinaigrette
Red Plum Wheat Berry Salad
Soba Seaweed Salad
Shawarma Wheat Salad Bowl with Black Chickpeas
As an Amazon Influencer I earn from qualifying purchases. For more information about affiliate links, click here.