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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.
Print Recipe
Resting Time 4 hours
Cuisine: Fusion
Calories: 1234
Ingredients Method

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

Method
 

  1. Heat the olive oil in a wok or large frying pan over a medium heat.
  2. Add the shallot and chopped grilled pepper and cook for 2–3 minutes until softened.
  3. Stir in the shredded tempeh and cook for a further 3 minutes, stirring regularly.
  4. Add the soy sauce and sesame oil, then stir in the cooked buckwheat.
  5. Cook for another minute or two until everything is heated through.
  6. Cut the avocado into bite-sized pieces.
  7. Place the avocado and rocket in a large bowl and drizzle with the lemon juice.
  8. Add the warm buckwheat and tempeh mixture and toss gently to combine.
  9. Taste and season with salt and pepper if needed.
  10. Serve warm or at room temperature.