product-info_badges_FINALproduct-info_badges_FINAL product-info_badges_FINALproduct-info_badges_FINALproduct-info_badges_FINALproduct-info_badges_FINALAsset 1product-info_badges_FINAL

We are taking extended measures to ensure the safety and wellness of our team members and communities at this time. Learn more.

Tempeh and Vegetable Salad with Miso Tahini Dressing

Serves 2
Time 2 hr 35 min
Asian inspired sweet and hot marinated tempeh takes the stage along with fresh pan-toasted corn kernels, crunchy pumpkin seeds and delicate baby spinach. A creamy miso tahini dressing, infused with garlic, tamari and lemon juice seamlessly ties this salad together.
Ingredients
  • 1 (8.0-ounce) package tempeh, cut into cubes
  • 1 teaspoon grated fresh ginger
  • 1 tablespoon brown rice syrup
  • 3 tablespoons plus 1/2 teaspoon tamari
  • 3 tablespoons balsamic vinegar
  • 3 tablespoons sesame oil
  • 1/2 teaspoon crushed red chile flakes (optional)
  • 1/4 cup tahini
  • 1/2 teaspoon Dijon mustard
  • 1 1/2 teaspoon sweet white miso
  • 1 tablespoon lemon juice
  • 1 clove garlic, finely chopped
  • 2 teaspoons canola oil
  • 3/4 cup fresh or frozen and thawed corn
  • 1/4 cup pumpkin seeds
  • 2 cups baby spinach
  • 1 red bell pepper, chopped
  • 2 cups sunflower sprouts, roughly chopped
  • 2 green onions, finely chopped
Shop with Prime

Exclusively for Prime members in select ZIP codes.

Method

In a medium pot with a steamer basket, steam tempeh cubes for 10 minutes, then cool slightly.

Put ginger juice, brown rice syrup, 3 tablespoons of the tamari, vinegar, sesame oil and chile flakes into a wide, shallow dish and whisk to combine.

Add tempeh, turn to coat all over, cover and refrigerate for 2 hours, or overnight. Drain well.

In a food processor or blender, mix together tahini, mustard, miso, lemon juice, remaining 1/2 teaspoon tamari, garlic and 2 tablespoons warm water until smooth. Set dressing aside.

Heat canola oil in medium skillet over medium heat.

Add tempeh and cook, turning once, until golden brown all over, 10 to 15 minutes.

Transfer tempeh to a paper towel to let drain and cool.

Wipe out skillet so that it is dry and return to heat.

Add corn and cook, stirring often, until light golden brown, about 5 minutes.

Transfer corn to a large bowl and set aside to cool slightly.

Return skillet to heat, add pumpkin seeds and cook, stirring often, until toasted and just beginning to puff and pop, about 2 to 4 minutes.

Transfer pumpkin seeds to bowl with corn.

Add tempeh, spinach, bell peppers and sunflower sprouts to bowl with corn and pumpkin seeds.

Add dressing and toss to coat.

Garnish with green onions and serve.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
See our Terms of Service.
  • 1 (8.0-ounce) package tempeh, cut into cubes
  • 1 teaspoon grated fresh ginger
  • 1 tablespoon brown rice syrup
  • 3 tablespoons plus 1/2 teaspoon tamari
  • 3 tablespoons balsamic vinegar
  • 3 tablespoons sesame oil
  • 1/2 teaspoon crushed red chile flakes (optional)
  • 1/4 cup tahini
  • 1/2 teaspoon Dijon mustard
  • 1 1/2 teaspoon sweet white miso
  • 1 tablespoon lemon juice
  • 1 clove garlic, finely chopped
  • 2 teaspoons canola oil
  • 3/4 cup fresh or frozen and thawed corn
  • 1/4 cup pumpkin seeds
  • 2 cups baby spinach
  • 1 red bell pepper, chopped
  • 2 cups sunflower sprouts, roughly chopped
  • 2 green onions, finely chopped
Shop with Prime

Exclusively for Prime members in select ZIP codes.