Recipe: Tempeh and Soba Noodle Salad

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Complete meal in a bowl.

Spice up your salad with this simple but delicious vegan recipe.

It’s a salad, but it’s also a complete healthy entrée. Made with fresh vegetables and delicious soba noodles, tender and juicy tempeh has 25 to 40 grams of protein, 600 calories and a lot of flavor. What else can you ask for?

25 g/400

Protein (approx.)/calories (approx.)

40 g/600

Protein (approx.)/calories (approx.)

1 tsp 1 tsp Sesame oil
2 tsp 2 tsp Canola oil
2 tsp 2 tsp Rice vinegar
1 tsp 1 tsp Low sodium soy sauce
Dash Dash Ground white pepper
½ cup 1 cup Cooked soba (buckwheat) noodles
1 1 Carrot, grated
2 2 Green onions, chopped
1 cup 2 cups Asparagus spears, cooked, chilled and chopped into 2-inch pieces
2 oz. 4 oz. Tempeh, crumbled
½ cup ½ cup Cooked edamame (green soybeans)

In a bowl large enough to hold all ingredients, whisk together the oils, rice vinegar, soy sauce and white pepper. Add the soba noodles, vegetables, tempeh and edamame and toss well.

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