Tempeh-Wakame Salad

We've been kind of quiet around here lately, enjoying some much needed downtime after our busy holiday travels. I haven't been doing much cooking (!), instead relying on easy things like beans and grains and roasted whole chicken (we've vowed never to buy chicken breasts again - whole chickens are so much better). It's also been rainy and grey, which doesn't help with motivation or inspiration...

During my traveling days I remember seeing women steaming big blocks of temeph in banana leaves in Indonesia. It was an eye-opening moment because while I had eaten tempeh numerous times before, I always assumed it originated from Japan or China or Korea (it is soybeans after all). But nope, it's from Indonesia. And it's delicious. This salad is a perfect combination of tempeh, wakame seaweed, sunflower seeds, and veggies. I hope you try it!


// Tempeh-Wakame Salad // Serves 4-6
Like tofu, tempeh needs to be marinated to take on the flavors on the dish. I would recommend at least 30 minutes, but  a few hours is the best. Also,  2 tablespoons of wakame may not seem like a lot, but it expands quite extensively!

For the marinade:
2 8-oz packages of tempeh
1/4 cup soy sauce
2 tablespoons rice vinegar
2 tablespoons sesame oil
2 teaspoons maple syrup
1 clove garlic, minced
1/2 teaspoon grated ginger

For the dressing:
Juice of one lemon
1/4 cup mayo
2 tablespoons tahini
1 tablespoon mellow miso
1/8 teaspoon garlic powder
2 teaspoons sesame oil
1/4 teaspoon red pepper flakes
Pinch of salt

2 tablespoons wakame
1/2 medium red onion, finely diced, ~3/4 cup
5 stalks celery, ends trimmed, thinly sliced
1 large carrot, peeled and grated
2 tablespoons sesame seeds, toasted
3 tablespoons roasted, unsalted sunflower seeds

1. Cut the tempeh into 1/2 inch cubes and place in a shallow oven-safe dish. The tempeh should fit snugly. In a small bowl whisk together the rest of the marinade ingredients (soy sauce through ginger). Pour marinade over tempeh, making sure all sides of tempeh are coated. Let sit for at least 30 minutes, up to two hours, flipping tempeh occasionally to make sure all sides get marinated

2. Preheat over to 350 °. Bake tempeh for 15 minutes. Flip tempeh then bake for another 15 minutes. Remove from oven and let cool

3. In a bowl or measuring cup whisk together the dressing ingredients (lemon juice through salt). Set aside

4. Place wakame in a medium bowl and steep in 2 cups of hot water for 10 minutes. Drain and set aside

5. In a large bowl combine the tempeh, wakame, onion, celery, carrot, sesame seed, and sunflower seeds. Toss well. Pour the dressing over the tempeh and stir until everything is well coated. Season with salt as needed