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Dinner

Crunchy Napa Tempeh Salad

This plant-forward salad with marinated tempeh and a sesame-tamari dressing from Dr. Mark Hyman's new book is a must-try.

Check out Eat Like a Regenetarian, our Q & A with Dr. Mark Hyman about his recently released book, The Pegan Diet: 21 Practical Principles for Reclaiming Your Health in a Nutritionally Confusing World. He’s sharing the recipe for this protein-rich salad with a mix of colorful vegetables including cabbage, romaine, carrots and cucumber – but feel free to mix it up and use whatever vegetables you have in your fridge.

 

Ingredients

Chili tempeh

  • 3 tbsp chili garlic sauce
  • 1 tbsp toasted sesame oil
  • 1 8‑oz package gluten-​free tempeh, cubed into bite-​sized pieces

Napa cabbage salad

  • 1 medium napa cabbage
  • 1 large head romaine lettuce
  • 1 medium carrot
  • 2 Persian cucumbers
  • ¼ large red onion

Dressing

  • 2 tbsp coconut vinegar or apple cider vinegar
  • 2 tbsp gluten-free tamari
  • 1 tbsp coconut aminos
  • 1 tbsp toasted sesame oil
  • 1/4 cup finely chopped scallions (white and green parts)
  • 1 1/2-inch piece fresh ginger, micro-grated

Garnish

  • 1/4 cup raw sliced almonds
  • 1 cup snow peas, strings removed, thinly sliced
  • 1/4 cup fresh cilantro or Thai basil, whole leaves, packed (optional)
  • 2 tbsp toasted white sesame seeds (optional)

Preparation

  1. Prepare chili tempeh: Preheat the oven to 350°F and line a baking sheet with parchment paper. In a medium bowl, mix together the chili garlic sauce and toasted sesame oil. Add the tempeh cubes and set aside to marinate for 20 minutes. When ready, transfer the tempeh to the baking sheet and cook for 10 minutes.
  2. Prepare the salad: Shred the cabbage and lettuce by cutting them into ½-​inch strips, or use a shredder attachment on a food processor. You should have about 2 cups. Peel the carrot and cut into matchsticks to make about 1 cup. Peel and halve the cucumbers, scrape out the core, and cut into half-​moons. Thinly slice the red onion and transfer all the veggies to a large bowl and toss together. 
  3. In a small mixing bowl, add all the dressing ingredients and mix well. Set aside.
  4. Heat a small skillet over medium heat, add the almonds, and toss frequently for 3 to 5 minutes, until golden and fragrant. Set aside.
  5. To assemble the salad, transfer the tempeh to the bowl with the veggies, pour the dressing on top, and toss gently. Top with the almonds, snow peas, and any additional desired garnish and serve.

Nutrition Information

  • Serving Size ¼ of recipe
  • Calories 263
  • Carbohydrate Content 20 g
  • Cholesterol Content 0 mg
  • Fat Content 16 g
  • Fiber Content 9 g
  • Protein Content 17 g
  • Saturated Fat Content 2 g
  • Sodium Content 793 mg