Tempeh salad

Tempeh caribbean salad

Tempeh salad

from La Fraîche
Yield :4 portions

Ingredients

    For the salad

  • 200g Tempehine Caribbean Flavor tempeh, thawed and cut into small cubes
  • 2 tbsp. vegetable oil
  • 2 tbsp. finely chopped red onion (or French shallot)
  • 2 cups cooked rice
  • 1 cup cooked or canned black (or red) beans
  • ½ cup thawed peas/li>
  • ½ cup thawed corn
  • ½ cup red cabbage, finely chopped
  • Zest of one lime
  • Salt and pepper

    • For the spicy mango sauce

  • 2 cups fresh (or frozen) mangoes, diced
  • 2 tbsp. white vinegar
  • 1 tbsp. maple syrup
  • 2 tbsp. hot sauce
  • 2 tbsp. vegetable oil
  • 1 tsp. garlic powder

Preparation for the salad: 

In a frying pan over medium heat, add the vegetable oil, Tempehine Caribbean Flavor tempeh and red onion. Season with salt and pepper and cook for 5 minutes, stirring occasionally. Remove from heat and set aside.
In a large bowl, combine cooked tempeh and onion, rice, black beans, peas, corn, red cabbage, lime zest and half the spicy mango sauce. Stir well.
Serve and enjoy immediately with mango sauce and lime wedges.

  • Can be stored in the refrigerator for 5 days.

Preparation for the mango sauce:

In a blender or food processor, combine all ingredients. Pulse until smooth.
Serve immediately.

  • Can be stored in the refrigerator for 5 days.

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