Tempeh and Buckwheat Salad
Background
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
- 1 cup cooked buckwheat
- 1 Tbsp olive oil
- 1 shallot, finely chopped
- 1 cup shredded tempeh or tempeh mince
- ½ avocado
- ½ grilled red pepper, chopped
- 1 Tbsp soy sauce
- 1 tsp sesame oil
- A squeeze of lemon juice
- 1 large handful wild rocket
- Salt and freshly ground black pepper, to taste
Instructions
- 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.
Categories
- Meal Type: - Budget - Everyday - Lunch - Main - Quick & Easy - Salad - Stir Fry
- Cuisines: - Fusion
- Occasions: - Parties - Picnic
- Ingredients: - Tofu - Whole grains
- Health and Diet: - Dairy Free - Egg Free - Gluten Free - Sugar Free
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