During the long 4th of July weekend, Will and I took advantage of the lovely weather to go on a longer bike ride to the Garfield Conservatory. If you ever make a trip to Chicago, it is definitely worth a visit! I have a huge crush on air plants and wish I could recreate this huge air plant planter they have on display. After spending some time gawking at the gorgeous greenery, we made a pit stop on the bike ride home to eat at Upton’s Breakroom. We often get take out from this delicious little vegan shop which isn’t far from our new apartment. They had a delicious salad with curry tempeh, corn, and a tomato cashew dressing that I thought was so good I knew I wanted to try and recreate it!
This is my homemade take on that yummy salad. It’s a great dish for summer since you can make everything in one pan in just about 30 minutes. You may also want to make extra garlic tahini dressing. I was drizzling it on my salad all week long. Mmm….
Vegan Curry Tempeh Salad
Ingredients
For the salad:
- 1 8 oz. package tempeh
- 2 tablespoons olive oil
- 1/2 teaspoon coriander
- 1/2 teaspoon turmeric
- 1/2 teaspoon cumin
- Dash of smoked paprika
- Salt and Ground Black Pepper
- 2 ears fresh corn
- 1/3 cup pepitas pumpkin seeds
- Cherry tomatoes
- Leaf lettuce
For the Dressing:
- 1/3 cup tahini
- 1/3 cup water
- 2 cloves garlic minced
- Juice from 1 lemon ~3 Tablespoons
- Dash of smoked paprika
- Salt and ground black pepper to taste
Instructions
- Cut the tempeh into thin triangles. Heat oil in a skillet and add the tempeh. Cook over medium heat until they begin to brown.
- Sprinkle the tempeh pieces with the coriander, turmeric, cumin, salt, pepper, and paprika. Toss to coat and then transfer to a bowl.
- Add the corn to the same pan. (If it is sticking, you may need to add about 1/2 tablespoon oil at this point.) Heat corn in the skillet, stirring frequently for about 2-3 minutes. Remove from skillet and set aside.
- Add the pepitas to the same pan and cook for 2-3 minutes or until aromatic and lightly browned.
- To make the dressing, combine all the ingredients together in a bowl and whisk to combine. Add more water if needed to reach desired consistency.
- To assemble the salads, divide lettuce, tomatoes, avocado, corn, and pepitas between 4 bowls. Top with tempeh and tahini dressing.
Nutrition
Make this recipe?
Share it with me on Instagram @dietitiandebbie and tag me #dietitiandebbie
Comments & Reviews
This looks so amazing! I think you have successfully combined most of my favorite foods into 1 dish! 🙂