Sweet and Sour Tempeh Salad

December 12, 2011

I got an e-mail from a reader last week asking about how I eat vegetarian even though my hubby doesn’t. When we first got married, I was wondering the same thing! Since I do most of the cooking, figuring out how we could still eat healthfully at home within our dietary constraints was up to me.

This salad is a perfect example of how we eat together. My protein source for this dinner salad was tempeh glazed in a super simple sweet and sour sauce. While Joey’s protein source was chopped cooked chicken breast cooked in the same method I cooked my tempeh. It’s quick swaps like these that make dinnertime in our house easier than it may initially seem.

If you are unfamiliar with tempeh, you can find out more about this vegetarian protein source HERE. It’s packed with health benefits, and from a cook’s perspective, it’s extremely versatile. Crumbled up, it can easily pass for the texture of browned and crumbled ground beef, and it works well as a chicken replacement, as in this recipe.

This salad is a slightly different adaptation of my Autumn Chopped Salad. I know a lot of people have made this recipe after finding it on Pinterest, but mentioned that they wanted it to have a bit more protein. Problem solved!

Sweet and Sour Tempeh Salad
*1/3 cup cubed, raw tempeh
*1 tablespoon low-sodium sweet and sour stir-fry sauce
*1 teaspoon olive oil
*2 cups chopped Romaine lettuce
*1/2 medium pear (firm), chopped into bite-sized pieces
*1 oz. sharp white cheddar cheese, cubed
*1 tablespoon poppyseed dressing
*2 tablespoons light balsamic vinaigrette

*Combine the tempeh, sweet and sour sauce, and olive oil in a nonstick skillet over medium heat. Cook for 2 to 3 minutes until the mixture is bubbly and hot and tempeh is heated through. Remove from heat and set aside.
*In a large salad bowl, combine the lettuce, pear, and cheese. Top with the tempeh.
*In a small cup, combine the poppyseed dressing and balsamic vinaigrette. Pour over the prepared salad. Serve immediately. Makes 1 serving

Happy Cooking!



  • Reply Jennifurla December 12, 2011 at 3:42 pm

    This looks so fab, that glaze has amazing color.

  • Reply Lauren at Keep It Sweet December 12, 2011 at 7:32 pm

    That sweet and sour tempeh sounds delicious! I’d love that salad.

  • Reply Urban Wife December 13, 2011 at 6:51 pm

    This is definitely going on my must-make list! Trying to find healthy recipes in December is proving to be quite the challenge. šŸ™‚

  • Reply Infinitelifefitness December 13, 2011 at 8:47 pm

    ooooh yes that def looks amazing!!


  • Reply Nicole December 15, 2011 at 1:17 am

    This really looks awesome! And pears are in season šŸ™‚ Keep the good food coming, Madison.

  • Reply Taylor Kadlec December 16, 2011 at 12:16 am

    I’ve been eyeing tempeh at the store lately but wasn’t sure how to use it…I think I’m ready to dive in and try it!

  • Reply Angela February 2, 2012 at 8:03 pm

    I like how this web site is set up. Very user friendly and informative. I also like when you put in a recipe for a product that you will be selling. Keep this up please.

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