Tempeh Berry Salad

January 10th DockBox
Written By Tony Bixler

This meal is the vegetarian version of our famous Albacore tuna berry salad, and showcases tempeh kabobs with fresh strawberries, raspberries, and blueberries alongside beets, mint, spinach, hazelnuts, Oregonzola cheese, and a pomegranate vinaigrette.

TIME: 20 minutes

SERVING SUGGESTION: Serves 2

FROM YOUR PANTRY

  • Salt + Pepper to season

  • 2-3 tbsp oil for cooking

  • Butter

IN THE BOX

  • Tempeh

  • Chili Sesame Sauce

  • Strawberry + Raspberry + Blueberry + Beets

  • Spinach

  • Oregonzola Cheese

  • Hazelnuts

  • Pomegranate Vinaigrette

STEPS

  1. Glaze the Tempeh - Cut the tempeh into 1-inch squares. In a sauté pan, heat the sesame chili sauce to a boil. Add the tempeh pieces to the pan and cook until to glazed with sauce on all sides, about 2-3 minutes.

  2. While the tempeh is cooking, prepare the rest of the salad. Transfer the spinach into a large bowl, dress with ¾ of the pomegranate vinaigrette, and toss until evenly distributed. Chop or tear the mint, add it as well as the mixed berries in with the spinach, and toss.

  3. Plate by first dividing the salad mix evenly between portions, mounding in the center of each plate. Top with Oregonzola cheese and hazelnuts and drizzle with the remaining dressing. Top of with glazed tempeh and enjoy!

Tony Bixler
Next

Albacore Tuna Berry Salad