Miso-glazed tempeh salad with bell pepper and cashews

Gluten-Free Friendly, Vegetarian, Protein Plus

2 Servings, 610 Calories/Serving

30–45 Minutes

This warm winter salad brings the umami thanks to our signature miso glaze, which infuses the tempeh and bell pepper with salty-sweet flavor while they roast.

In your bag

1 bag serves 2 (2 bags serve 4)

Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.

½ pound tempeh
Sunbasket miso glaze (white miso - maple syrup - gluten-free tamari - rice vinegar - sesame oil)
1 red bell pepper
1 teaspoon Aleppo chile flakes (optional)
2 tablespoons Greek yogurt
1 lime
2 tablespoons roasted cashews
3 or 4 sprigs fresh cilantro (see Market Watch note)
¼ pound shredded kale or baby greens such as spinach
¼ pound shredded carrots

Nutrition per serving

Calories 610, Total Fat 37g (47% DV), Sat. Fat 6g (30% DV), Trans Fat 0g, Cholest. 0mg (0% DV), Sodium 910mg (40% DV), Total Carb. 48g (17% DV), Fiber 7g (25% DV), Total Sugars 19g (Incl. 5g Added Sugars, 10% DV), Protein 33g
Contains: Milk, Tree Nuts, Soybeans

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

Start the tempeh

Heat the oven to 425°F.

Cut the tempeh crosswise into ¼-inch-thick strips.

In a large ovenproof frying pan, combine the tempeh and 1 cup [2 cups] cold water and bring to a boil. Cook over high heat, stirring occasionally, until softened, 6 to 8 minutes. Drain the tempeh, transfer to a plate, and pat dry with a paper towel. Do not clean the pan.
While the tempeh cooks, prepare the miso glaze and the bell pepper.

Prepare and roast the tempeh and bell pepper

In a medium bowl, stir together half the miso glaze and 1 tablespoon [2 TBL] oil. Set aside the remaining miso glaze for the dressing.
Remove the stem, ribs, and seeds from the bell pepper; cut the pepper into ¼-inch-wide strips.

To the bowl with the miso glaze, add the bell pepper, tempeh, and as much Aleppo chile as you like; season with salt and pepper and toss to coat. Transfer the mixture to the pan used for the tempeh, spread in an even layer, and roast in the oven, stirring halfway through, until the tempeh is browned and the pepper is softened and slightly charred, 16 to 18 minutes.
While the tempeh and pepper roast, start preparing the salad.

Make the salad

Measure 1 tablespoon [2 TBL] yogurt into a large bowl; save the rest for another use.
Juice the lime.
Using the bottom of a bowl or cup, lightly crush the cashews for garnish.
Strip the cilantro leaves from the stems; finely chop the stems. Set aside the leaves for garnish.

To the bowl with the yogurt, add the remaining miso glaze, 1 teaspoon [2 tsp] lime juice, and 1 tablespoon [2 TBL] oil and stir to combine. Add the kale, toss to coat, and gently massage the leaves until tender, 1 to 2 minutes. Add the carrots, cilantro stems, tempeh, and bell pepper and toss to combine; season to taste with salt and pepper.

Serve

Transfer the tempeh salad to individual bowls. Garnish with the cilantro leaves and cashews and serve.

Kids Can!

Measure the yogurt.
Juice the lime.
Crush the cashews.
Strip the cilantro leaves.
Stir together the dressing.

View full recipe details