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1 Minute Read

Thai Tempeh Salad

Servings: 2, Prep Time: 10 min, Cook Time: 5 min

Ingredients

8 oz [226.8 g] Tempeh
0.5 tbsp [7 g] Avocado Oil
2 tbsp [30 g] Tahini (Cut into small chuncks)
0.5 tsp [1.3 g] Chili Powder
2 tbsp [28 g] Coconut Aminos
1.5 tsp [16.5 g] Ginger (Grated)
1 Juice of 1 lime [38 g] Fresh Lime Juice
1 tbsp [14.8 g] Water (Warm)
0.5 cup [28.35 g] Shredded Green Cabbage
0.5 cup [28.35 g] Shredded Red Cabbage
1 cup [113 g] Shredded Carrots
5 stalk [75 g] Green Onions (Chopped)
2 tbsp [2 8.5] Dry Roasted Cashew Nuts (Chopped)
1 tbsp [9 g] Sesame Seeds

Directions

Warm avocado oil in a medium skillet. Toss tempeh with chili powder and add to the skillet. Cook for approximately 5 minutes, flipping half way through.
In a small bowl, mix together the tahini, coconut aminos, grated ginger, and lime juice.
In a serving bowl add the cooked tempeh, cabbage, carrots, green onion, cashews, and tahini dressing. Toss until well mixed.
Top with sesame seeds and enjoy!

Nutrition Info

Calories: 466, Fat: 28g, Carbs: 35g, Protein: 27g, Fiber: 6g, Sugar: 11g

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