Smoky tempeh salad with charred bok choy and plum

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

Smoky tempeh salad with charred bok choy and plum

Carb-Conscious, Dairy-Free, Vegan, Gluten-Free, Family-Friendly

2 Servings, 540 Calories/Serving

25–40 Minutes

This warm Southeast Asian–inspired salad featuring tempeh will delight your gut as well as your taste buds.

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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 organic flax tempeh
  • Sun Basket smoky marinade (maple syrup - gluten-free tamari - sweet smoked paprika - cumin - cayenne)
  • 2 or 3 heads organic baby bok choy (about ¾ pound total)
  • 1 organic plum or other stone fruit
  • 3 organic scallions
  • 1 organic lemon
  • Sesame seed blend (white sesame seeds - black sesame seeds)

Nutrition per serving

Calories: 540, Protein: 27g (54% DV), Fiber: 15g (60% DV), Total Fat: 31g (48% DV), Monounsaturated Fat: 17g, Polyunsaturated Fat: 8g, Saturated Fat: 4g (20% DV), Cholesterol: 0mg (0% DV), Sodium: 720mg (30% DV), Carbohydrates: 40g (13% DV), Total Sugars: 19g, Added Sugars: 11g (22% DV).
Contains: 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

  • Crumble or cut the tempeh into ¼-inch pieces.
  • In a large bowl, stir together the smoky marinade and 1 tablespoon [2 TBL] oil.
In a large frying pan, combine the tempeh and 1 cup [2 cups] water and bring to a boil. Cover and cook over high heat, stirring occasionally, until softened, 6 to 8 minutes. Drain the tempeh, transfer to the bowl with the marinade, and toss to coat. Wipe the pan dry.
While the tempeh cooks, prepare the remaining ingredients.

2

Prep the remaining ingredients

  • Trim the root ends from the bok choy, keeping the heads intact; cut the bok choy in half lengthwise.
  • Cut the plum in half and remove the pit; cut the fruit into ½-inch-thick wedges.
  • Trim the root ends from the scallions; cut the scallions into 1-inch lengths.
  • Cut the lemon into wedges for garnish.

3

Crisp the tempeh

In the same pan used to soften the tempeh, warm 1 to 2 tablespoons oil over medium-high heat until hot but not smoking. Using a slotted spoon, add the tempeh to the pan and cook, stirring occasionally, until the edges are starting to brown and crisp, 5 to 7 minutes. Remove from the heat and season to taste with salt and pepper. Transfer to a paper-towel-lined plate. Wipe out the pan.

4

Cook the vegetables and plum

In the same pan used for the tempeh, warm 2 to 3 teaspoons oil over medium-high heat until hot but not smoking. Add the bok choy, cut sides down, season with salt and pepper, and cook, turning once, until lightly charred, 2 to 3 minutes per side. Move the bok choy to one side of the pan. Add the plum to the empty side of the pan and cook, turning once, until lightly browned and starting to soften, 1 to 2 minutes per side. Stir in the scallions with the plum, adding more oil if the pan is dry, and cook, stirring occasionally, until the scallions are starting to brown, 2 to 3 minutes. Remove from the heat and season to taste with salt and pepper.

Serve

Transfer the bok choy, cut sides up, to individual plates and top with the tempeh, plum, and scallions. Sprinkle with the sesame seed blend and serve with the lemon wedges.
Kids Can!
  • Crumble the tempeh.
  • Stir the marinade and oil.
  • Toss the tempeh with the marinade.
  • Sprinkle with the sesame seeds.