web
analytics

These Turmeric Roasted Cauliflower and Tempeh Power Salads are so special! They’re piled high with roasted tempeh and cauliflower (tossed with turmeric and miso) and then topped with toasted walnuts, vegan shiitake bacon and drizzled with sweet and creamy maple tahini salad dressing. They have 10 hunger-busting grams of fiber, 12 grams of plant-based protein and only 322 calories each.These Turmeric Roasted Cauliflower and Tempeh Power Salads make a delicious and filling vegan lunch or dinner. They have 10 hunger-busting grams of fiber, 12 grams of plant-based protein and only 322 calories each! Healthy Seasonal Recipes | Katie Webster

If you’ve been avoiding soy in your diet because you’ve heard that eating soy increases your risk of breast cancer, then I am here to tell you, you need soy back in your life and diet, because a) whole soy foods like edamame or tempeh will not increase (and may actually decrease) your risk of breast cancer. And b) whole soy tastes incredible.

First things first, if you’re incredulous about “a” then I hope you will take the time to read this article written by a registered dietitian or this one reviewed by a MD.

If you’re incredulous about “b” (that soy can taste incredible) then that’s where I come in! I have a ton of information to share with you about the flavor, texture, nutrition and best way to cook tempeh below. And how to balance it with other ingredients for the best flavor, so read on!

I know a lot of you think tofu is gross because it’s bland, and many of you, having tried and dislike tofu, never considered trying tempeh. But honestly guys, tofu can be delicious if it is properly cooked and seasoned. And tempeh is not as strange as you think.

We actually made home-made tempeh in my second year of culinary school. Even though that was 17 years ago, I still remember it clear as day. I had a vegan chef, and along with teaching us how to make cashew cream and vegan aspic, he also taught us how to make tempeh. And it starts with soy beans.

These Turmeric Roasted Cauliflower and Tempeh Power Salads make a delicious and filling vegan lunch or dinner. They have 10 hunger-busting grams of fiber, 12 grams of plant-based protein and only 322 calories each! Healthy Seasonal Recipes | Katie Webster

How to Make Tempeh:

Basically what you do is cook the dried soy beans until they are tender, just like you would for any dried bean. Next you grind them up until they are in little bitty chunks. We did that in the robot coupe (aka food processor.) And then you use a culture to ferment it over the course of a day or two. The culture basically makes a web of structure to hold the itty bitty pieces of soy bean together so that it forms a solid cake that you can then cut into pieces. The fermentation process actually makes the soy more digestible too. You can read more about tempeh and how to make it here.

How to Buy Tempeh:

I’m not saying that you have to make tempeh from scratch. I just wanted you to know that it is not some manipulated industrial soy “product.” It is real soy beans. There are some fantastic non-GMO tempehs on the market. If you’re looking for it in the store, it will be refrigerated. Look in the produce section or where the tofu is sold in large supermarkets or health food stores. More and more small batch tempeh is coming onto the scene. We have some really delicious tempeh made here in Vermont called Rhapsody, and it is fantastic!

Don’t worry if your tempeh has a little black on it. Remember tempeh is live food, so that is just a part of its natural fermentation cycle.

These Turmeric Roasted Cauliflower and Tempeh Power Salads make a delicious and filling vegan lunch or dinner. They have 10 hunger-busting grams of fiber, 12 grams of plant-based protein and only 322 calories each! Healthy Seasonal Recipes | Katie Webster

Tempeh Texture:

Tempeh has a toothsome texture, very different from the spongy soft texture of tofu. Some brands you can find in the store have grains added in with the soy which changes the texture and flavor.

Tempeh Flavor:

Unlike tofu, that is very mild in flavor, the flavor of tempeh is nutty savory and can be a little bitter, so pairing it with strong earthy flavors is really important. In my opinion, so is balancing tempeh recipes with the tastes of sweet, sour and salt.

These Turmeric Roasted Cauliflower and Tempeh Power Salads make a delicious and filling vegan lunch or dinner. They have 10 hunger-busting grams of fiber, 12 grams of plant-based protein and only 322 calories each! Healthy Seasonal Recipes | Katie Webster

Calories in Tempeh:

Tempeh is pretty high in calories, so keep an eye on portion control. I used an 8-ounce package for this recipe to serve four people to keep the calories lower. A lot of traditional tempeh recipes have you fry the tempeh, which believe me is really delicious! But doing so adds even more calories. So in this power salad I roasted, and I used far less oil as a result.

Notes about This Vegan Tempeh Power Salad

I just cut the block of tempeh into cubes and tossed it with cauliflower (conveniently they roast at the same rate) and I also added turmeric for an added nutritious boost. Once the cauliflower and tempeh comes out of the oven I tossed it in thinned out miso paste. The miso paste really helps to balance any bitterness the tempeh may have, and makes the results much more savory. Umami even.

These Turmeric Roasted Cauliflower and Tempeh Power Salads make a delicious and filling vegan lunch or dinner. They have 10 hunger-busting grams of fiber, 12 grams of plant-based protein and only 322 calories each! Healthy Seasonal Recipes | Katie Webster

These power salads in total come in at 322 calories each. They have 10 hunger-busting grams of fiber and 12 grams of plant-based protein.

If you’ve been following along so far this Salad Month, then you’ll be familiar with the awesomeness that is Vegan Shiitake Bacon that gets sprinkled on top. And the heaven that is this Maple Tahini Salad Dressing. The whole combination is really special. The sweetness of the dressing, the umami shiitakes and miso, the meaty tempeh and roasty toasty cauliflower. Gah! It is awesome!

These Turmeric Roasted Cauliflower and Tempeh Power Salads make a delicious and filling vegan lunch or dinner. They have 10 hunger-busting grams of fiber, 12 grams of plant-based protein and only 322 calories each! Healthy Seasonal Recipes | Katie Webster

In fact, when we had these salads for dinner, my husband kept saying how “special” this salad was. I don’t even know that he noticed it was vegan! And I have to agree it really is a special combo.

This salad is part of a collection of seasonal produce recipes by the Eat Seasonal group. You can see the rest of the Eat Seasonal recipes here. And you can see the May produce guide to see what’s in season this month over on Vintage Mixer.

Eat Seasonal May produce recipes
Roasted Rhubarb Crazy Berry Meringues by Letty’s Kitchen

Polenta with Asparagus, Pancetta and a Poached Egg by Vintage Mixer

Baked Cauliflower Casserole with Goat Cheese by Cookin’ Canuck

Date-Sweetened Chocolate Peanut Butter Oatmeal Smoothie by JoyFoodSunshine

Sea Salt Focaccia with Radish Ramp Butter by Simple Bites

Turmeric Roasted Cauliflower and Tempeh Power Salad {vegan} by Healthy Seasonal Recipes

Halloumi Salad with Beets and Blackberries by Kitchen Confidante

Spring Farro Salad with Feta, Lemon, and Mint by Flavor the Moments

Spiralized Zucchini, Quinoa and Turkey Sausage Stuffed Peppers by Foodie Crush

Chocolate Rhubarb Pavlova by Suitcase Foodist

Mediterranean Farro Salad with Arugula and Chickpeas by Aggie’s Kitchen

Radish and Asparagus Breakfast Bowls by Food for My Family

Hummus and Salad Flatbread Pizza by Completely Delicious

Beer-Marinated Grilled Chicken Skewers with Spring Quinoa Salad by Floating Kitchen
If you haven’t stopped by this month, then you may not know that we’re celebrating Salad Month here on Healthy Seasonal Recipes. This is our fourth year of salad month and there is an amazing collection of salads to try.

Search All Salad Month Recipes | Healthy Seasonal Recipes

QUESTIONS
Did you know that tempeh is just cultured soy beans?
Have you ever tried tempeh?
Have you ever made tempeh?
Have you seen any locally made, small-batch tempeh for sale in your area?
Thank you for reading! If you’re new here, you may want to sign up for my email list or follow me on facebook to keep up with the latest posts.

turmeric roasted cauliflower and tempeh power salad vegan
Rate this recipe
Average: 0/5

Prep Time: 15 minutes

Total Time: 45 minutes

Yield: 4 servings

Serving Size: 3 ½ cups

Calories per serving: 322

Fat per serving: 22 g

Saturated fat per serving: 2 g

Carbs per serving: 19 g

Protein per serving: 12 g

Fiber per serving: 10 g

Sugar per serving: 4 g

Sodium per serving: 104 mg

turmeric roasted cauliflower and tempeh power salad vegan

These Turmeric Roasted Cauliflower and Tempeh Power Salads make a delicious and filling vegan lunch or dinner. They have 10 hunger-busting grams of fiber, 12 grams of plant-based protein and only 322 calories each!

Ingredients

  • 2 tablespoons organic canola oil or avocado oil
  • 3 cups cauliflower florets
  • 8 ounces tempeh, cut into cubes *see ingredient note about gluten
  • ½ teaspoon ground turmeric
  • ¼ teaspoon salt
  • 1 tablespoon water
  • 2 teaspoons miso paste *see ingredient note about gluten
  • 1 large head green leaf lettuce, cut and cleaned (about 10 cups)
  • 1 batch vegan shiitake bacon
  • ½ cup chopped toasted walnuts
  • ¼ cup chopped scallions, optional
  • ½ cup Maple Tahini Dressing or Cranberry Dressing

Instructions

  1. Preheat oven to 350 degrees F.
  2. Drizzle oil over cauliflower and tempeh and toss to coat. Sprinkle on turmeric and salt and toss again. Spread out on a large rimmed baking sheet. Transfer to the oven and roast, stirring occasionally until the tempeh is browned and the cauliflower is tender, 24 to 28 minutes. Mix the water and miso in the bowl. Transfer the roasted tempeh and cauliflower to the bowl and toss with the miso.
  3. Divide lettuce among 4 large plates. Top with shiitake bacon, walnuts and scallions, dividing evenly. Top with the tempeh and cauliflower. Drizzle with dressing.

Notes

* ingredient note: If you are gluten-free, make sure to check labels of both miso and tempeh to assure they are not made with barley or wheat.

https://www.healthyseasonalrecipes.com/turmeric-roasted-cauliflower-and-tempeh-power-salad-vegan/