Last summer, while we were still in D.C., Steven and I created a tradition of having a hearty dinner salad at some point each weekend. It was a nice way to enjoy a low-stress, adaptable weekend meal that would let us clear out the fridge before we replenished groceries for the week ahead. This past winter, the Saturday night dinner salad tradition morphed into a soup + salad tradition to accommodate the change in seasons. It became routine for us to catch up on housework and other weekend activities as a warm, fragrant pot of soup simmered on the stovetop, which we’d soon enjoy with something fresh and green.
We’ve been alternating between dinner salads and summery soup + salad combinations this summer, and it continues to be a cherished, homey Saturday night routine. The salad I’m sharing today originated over a week ago, after my return home from New Orleans. I didn’t intend to blog about it, but it was so good that I decided it would be a shame not to. I made it again this past weekend, and once again, we loved it. It’s rare for us to repeat a salad twice in one week, but this one is worth it.
As you can see, this salad is full of texture and color. It’s a summery mix with Mexican-inspired flavors, including cilantro, lime, and fresh corn. There’s some prep work required–namely, the cooking of the quinoa and the marinating/baking of the tempeh–but the end result is well worth it, a fresh, bright, and crunchy meal that’s also incredibly hearty.
The first time I made this salad, I used Beyond Meat lightly seasoned strips in place of tempeh. This definitely streamlined the process, and the results were delicious.
This past weekend, when I recreated the salad, I tried it with baked and marinated tempeh. Both versions are good; the tempeh version has more earthy flavor and umami, while the Beyond Meat version offers the convenience of a prepared product and an authentic chicken texture and flavor, if that appeals. You could also use seasoned, baked tofu here–homemade or store-bought! I’m offering the recipe with tempeh, but feel free to pick another plant-protein of choice.
This salad is packed with protein, thanks to the quinoa, beans, tempeh, and the silken tofu in the dressing. It’s an ideal option for plant-based eaters who are trying to maximize protein intake, and it has longterm staying power in terms of satiety!
I love lots of textural variety in a salad, and the crispy tempeh cubes, chewy beans and quinoa, and crunchy veggies truly fit the bill here. The dressing is light and lovely, and any leftovers can be used for future salads or as a simple dip for veggies.
If you try it, feel free to modify the ingredients a bit based on what you have in the fridge. Dinner salads are built for personalization.
Hope you enjoy the recipe! And if you make any tasty modifications, I’d love to hear about them 🙂
And on that tasty note, it’s time to me to return to work. I hope that your weeks are off to an excellent start!
xo
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I made this for my family tonight and it was a huge hit. Added diced avocado because the kids are huge fans. THe tempeh was a bit sour but I didn’t measure exactly so my faulty. YUM. Will be adding this to the rotation. Also had fresh corn that I cut off the cob, tossed with EVOO, Sea salt, chili powder and roasted it in the oven while the tempeh baked and it was delish added in there. A smokey sweetness and a hint of spice. Thanks!
Hi,
I don’t havean oven – can I just bake it in a pan?
Thanks!
Sha
Yes, you can saute it in a pan, Sha, for sure.
I really like the sound of this salad – it has everything! Beans, veggies, tempeh – perfect combo. I would prefer tempeh myself, but my hubby will like trying the beyond meat version =)
hi
recipe sounds great.
i can’t get silkened Tofu – any alternatives????
Hey Helen,
You could try soaked cashews (I’d say 2/3 cup before soaking) or 1/2 large avocado instead. You may need to adjust the liquid a bit — but the texture should work!
Gena
Oooh, that is such a nice tradition that you and Steven have! It sounds like something my boyfriend and I would do too, but we unfortunately don’t live in the same city. Maybe salad dates over Skype? That could work. I’ve never tried Beyond Meat but I am a huge fan of tempeh. I love how summery this salad is! Sidenote: I also really like your plates!
Gen, salad dates over Skype sounds like one of the nicest long distance relationship routines I could think of! 🙂
I love cilantro so I can’t wait to try this dressing! Do you have any recommendations for substitutions for the tofu? Do you think I could use an avocado instead?
Hey Sarah! I think avocado would definitely work, but I think you’ll either need to start with half of one or add more liquid (if you use a whole one). I find that avocado is an awesome dressing base, but it does create a super fluffy, thick texture, which may or may not be what you want. Let me know how it goes 🙂
Wow this looks great! I will be trying it soon. So much protein! I always am looking for ways to use tempeh too bc left to my own devices I tend to only use tofu (I like it best). This is a good tempeh recipe to try!
Also, I made your palak paneer from Food 52 on Sunday and it was awesome! Added mushrooms because I couldn’t help myself.
Oh, so glad that you liked it, Amy! I bet that the mushrooms added lots of umami and texture…yum 🙂
I never reported back that I did indeed try this recipe a while ago and I loved it, just found this comment when I came back here to make it again- it’s on the docket for dinner tomorrow night! This is reminding me to make the palak paneer again too- that tofu was awesome.
This look heavenly! & the perfect dish for the last month of summer 🙂
I love that it’s bursting with colours and I’m already imagining the different texture you got in there! I’m thinking of substituting Burmese Chickpea Tofu as I’m not exactly a big fan of tofus. I wonder if that will work.
The salad looks delicious, but those plates! Beautiful!
That sounds delicious. It’s got a bit of everything, and is certainly packed with veggies! I look forward to trying out the recipe, thanks for sharing.
Hi Gena! This salad looks delicious and has all my favorite ingredients! Being new to veganism, I worry about getting enough protein. I am so making this!