Miso-glazed tempeh salad with bell pepper and cashews

In order to bring you the best organic produce, some ingredients may differ from those depicted.

One-Pan Meal

Miso-glazed tempeh salad with bell pepper and cashews

Gluten-Free, Vegetarian

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.

Get delicious recipes with organic produce and clean ingredients delivered

View our meal plans

In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket 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
  • Sun Basket 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

Ingredient IQ

A cousin of tofu, tempeh originated in Indonesia and is made from lightly fermented whole soybeans, which means it has more fiber and protein than its relative, plus a subtly sweet, earthy flavor when cooked. Before roasting the tempeh, we slice it and cook it in water to make it more tender.

Market Watch
Because of unpredictable spring weather, you may receive organic parsley in your bag instead of cilantro. In Step 3, strip the parsley leaves from the stems and set aside some leaves for garnish; finely chop the remaining leaves and add them to the salad in place of the cilantro stems.

Nutrition per serving

Calories: 610, Protein: 33g (66% DV), Fiber: 7g (28% DV), Total Fat: 37g (57% DV), Monounsaturated Fat: 18g, Polyunsaturated Fat: 12g, Saturated Fat: 6g (30% DV), Cholesterol: 0mg (0% DV), Sodium: 910mg (38% DV), Carbohydrates: 48g (16% DV), Total Sugars: 19g, Added Sugars: (maple syrup): 5g (10% DV).
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.

Instructions

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

Wash produce before use

1

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.

2

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.

3

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.