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Luxurious Sonoma Tempeh Salad

  • Author: Emily Honeycutt
  • Prep Time: 20 mins
  • Cook Time: 15 mins
  • Total Time: 35 mins
  • Yield: 4-6 servings 1x


For tempeh:

For dressing:

  • 1 (12.3-ounce) box organic firm silken tofu (Mori-Nu brand)
  • ¼ cup pure maple syrup
  • 1 tablespoon red wine vinegar
  • 1 tablespoon fresh lemon juice
  • 1 1/2 tablespoons Dijon mustard
  • ¼ teaspoon fine sea salt
  • ¼ teaspoon ground cinnamon

For salad:

  • ¾ cup seedless red grapes, cut in half
  • ¾ cup seedless green grapes, cut in half
  • 1 rib of celery, chopped
  • 1/2 cup toasted pecans, roughly chopped* See Note
  • Fine sea salt to taste
  • Freshly ground pepper to taste
  • 1 (5-ounce box) mixed field greens, spinach, arugula or a combination for serving


  1. Cook tempeh: Place tempeh in shallow pan with enough broth to cover. Add poultry seasoning, cover and bring to a boil. Reduce heat to medium-low and simmer for 10 minutes. Remove from heat, drain and allow tempeh to cool.
  2. Make dressing: Place silken tofu, maple syrup, red wine vinegar, lemon juice, Dijon mustard, sea salt and cinnamon in a blender or food processor and blend until smooth and creamy.
  3. Assemble salad: In large bowl, combine tempeh, grapes and pecans. Toss with about half of the dressing, taste and adjust seasoning, adding a bit of fine sea salt and pepper as desired. Use just as much dressing as you like and season with salt and pepper to taste. (Note: Recipe makes enough dressing for two batches. Dressing also makes a delicious cole slaw.)
  4. Serve on a bed of greens drizzled with a bit of extra dressing, if desired. Alternatively, serve in a sandwich (whole wheat pita is great) with lettuce or spring mix.

Note: To toast pecans, preheat oven to 350 degrees. Place on a parchment-lined rimmed baking sheet for 8 minutes and toast until fragrant. Watch carefully as nuts can burn quickly.

  • Category: Salad
  • Cuisine: Vegan

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