Tempeh and Buckwheat Salad
This tempeh and buckwheat salad is a quick, satisfying meal that comes together in around 30 minutes, or even less if you’re using leftover or pre-cooked buckwheat. It’s a simple combination of wholesome ingredients that works well for lunch, light suppers, meal prep or lunch boxes.
Buckwheat and tempeh provide plenty of plant-based protein and fibre, while avocado adds creaminess and the rocket brings a fresh, peppery contrast. The soy sauce and sesame oil give the salad a savoury flavour without the need for a complicated dressing.
Serve it warm straight from the pan or allow it to cool to room temperature. It’s also a useful recipe for making the most of leftover cooked grains.
Ingredients
Method
- Heat the olive oil in a wok or large frying pan over a medium heat.
- Add the shallot and chopped grilled pepper and cook for 2–3 minutes until softened.
- Stir in the shredded tempeh and cook for a further 3 minutes, stirring regularly.
- Add the soy sauce and sesame oil, then stir in the cooked buckwheat.
- Cook for another minute or two until everything is heated through.
- Cut the avocado into bite-sized pieces.
- Place the avocado and rocket in a large bowl and drizzle with the lemon juice.
- Add the warm buckwheat and tempeh mixture and toss gently to combine.
- Taste and season with salt and pepper if needed.
- Serve warm or at room temperature.