Description

This healthy, crunchy Tempeh Cold Noodle Salad with Peanut Dressing showcases roasted tempeh cubes against a backdrop of soft noodles, crunchy vegetables, and a flavorful peanut dressing. This salad is vegan, and can be made gluten-free by using gluten-free rice noodles and gluten-free soy sauce.

Ingredients

Scale

Peanut Dressing:

1/3 cup creamy natural peanut butter
2 limes, juiced
¼ cup reduced sodium soy sauce
1 tablespoon pure maple syrup
1 ½ tablespoons sesame oil
½ teaspoon red chili flakes
½ teaspoon ground ginger
½ teaspoon garlic powder

Tempeh Cold Noodle Salad:

8 ounces tempeh, sliced into small cubes (about 1/2 inches)
7 ounces dried soba noodles
2 cups (8 ounces) sliced fresh red cabbage
2 medium carrots, thinly sliced
4 ounces chopped fresh broccoli florets
4 ounces fresh snap peas, halved
½ cup chopped fresh cilantro
¼ cup coarsely chopped peanuts

Cook Mode Prevent your screen from going dark

Instructions

Prepare dressing by placing peanut butter, lime juice soy sauce, maple syrup, sesame oil, red chili flakes, ginger, and garlic powder in a small bowl. Mix together with a whisk until very smooth. Set aside.
Preheat oven to 400 F.
Place cubed tempeh in a small baking dish (9 x 9-inch).
Drizzle 2 tablespoons of the peanut dressing over the tempeh, and toss well to distribute the dressing.
Place tempeh in the oven and bake for 15-20 minutes, until golden and crunchy. Remove and cool slightly.
While tempeh is baking, prepare the soba noodles. Fill a medium pot half-full with water, cover, and bring to a boil over high heat. Reduce the heat to medium, add soba noodles, and cook about 7-8 minutes (according to package directions). Do not overcook. Immediately drain and rinse noodles and set aside to cool slightly.
While tempeh and noodles are cooking, prepare the other salad ingredients. In a large mixing bowl, add cabbage, carrots, broccoli, snap peas, cilantro, and peanuts. Add cooked and cooled tempeh and noodles.
Drizzle remaining peanut dressing over salad bowl ingredients and toss with tongs to distribute dressing.
Serve immediately, or refrigerate in a covered container for up to 5 days.
Makes 10 servings (about 1 cup per serving).

Notes

This salad can be made gluten-free by using gluten-free rice noodles and gluten-free soy sauce.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Salad
Cuisine: American, Asian

Nutrition

Serving Size: 1 serving
Calories: 252
Sugar: 6 g
Sodium: 356 mg
Fat: 11 g
Saturated Fat: 3 g
Carbohydrates: 25 g
Fiber: 3 g
Protein: 14 g