This warm tempeh salad is the perfect lunch dish. The ingredients included are high in fiber, low in sodium, provide a significant amount of protein, are great for digestion, help regulate blood sugar, increase brain and blood health, and help to prevent cancer. Phew, that’s a lot… and that’s just the tip of the iceberg!
Scroll to the bottom to find the recipe immediately, or continue reading for a quick catch up.
Weekend Catch Up
This weekend was absolutely fantastic! Albeit busy, but it was one of those weekends where you appreciate every moment just a little bit extra. I think that it was likely because I spent so much time with friends and family that I don’t get to see nearly as often now that we’re in Colorado. All you need is a few minutes to instantly feel like you’re back at home.
I flew back to Chicago on Friday, just in time for a good friend Ashley’s Bridal Shower. It was a fabulous brunch hosted by her soon-to-be husband’s family with a Parisian theme. It got me even more excited for her Bachelorette party and upcoming wedding!
Sunday, I headed to another brunch to celebrate several friends’ 30th birthdays. It included lots of time spent with the adorable twin babies we have in our high school crew. I love that our little group of childhood friends continues to grow by the year!
Unfortunately, I couldn’t stay too long, as I headed to a Cubs game with my father, godfather, and Ashley. The Cubs have been playing incredibly well, which they unfortunately started doing as soon as Ray and I left Chicago. But it was so much fun to be able to celebrate such a great season in the friendly confines surrounded by ivy. : )
What was the highlight of your weekend? Feel free to play along in the comments section below! But now to our delicious recipe…
Warm Tempeh Salad is actually a recipe I found from Gina over at Fitnessista, with only a few, very minor adjustments from her original post. Ray and I were on the lookout for something to spice up our usual meat and vegetable combo from the grill, and this looked like it could be the perfect side dish, but I think I would have loved it even more as a lunch to break up the day.
This dish was wonderful served immediately after taking it off the stove. I had never worked with tempeh before, but it created a similar mouth-feel to chicken. Ray and I were both fans and, knowing the nutritional content of this recipe, we’ll definitely be making this again.
Warm Tempeh Salad
Prep time: 20 minutes; Cook time: 15 minutes
Total time: 35 minutes
Serves: 2 adults
1 block of tempeh (cut into strips)
- 3 cloves garlic
1 red bell pepper (julienned)
- 3 tablespoons olive oil
1 medium zucchini (julienned)
Whole bunch of swiss chard (ribs removed and torn into bit-sized pieces)
To Taste: Salt, Pepper, Bacon Salt
- Heat 1 tablespoon of olive oil in a large skillet on medium heat. Add the tempeh to the pan and heat for 3-4 minutes on each side, or until lightly browned. Sprinkle with salt, pepper, and bacon salt.
- After the tempeh is browned, remove from heat and add 1 tablespoon of olive oil back into the skillet. Add the zucchini and peppers to the skillet on medium heat. stirring sporadically. Cook for 5 minutes or until the zucchini is lightly browned. Once the vegetables are cooked completely, remove from heat alongside the tempeh.
- Once the vegetables are removed from the skillet, add the final tablespoon of oil to the skillet, remaining on medium heat. Add the swiss chard and garlic and stir consistently. Once the greens are wilted (about 3 minutes), add the previously cooked zucchini, peppers, and tempeh and toss to combine.
- Serve warm. Gina actually added a vinaigrette dressing, but we thought that it tasted great without anything added on top. Enjoy!
JOIN THE CONVERSATION
What was the highlight of your weekend?
If you’ve used tempeh in the past, what meal did you create?
Create a great life!