Turmeric Roasted Cauliflower and Tempeh Power Salad (Vegan)

This high-protein vegan salad is 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. Each salad serving has 10 hunger-busting grams of fiber, 12 grams of plant-based protein, and only 322 calories each.

Why Mak This Vegan Turmeric Roasted Cauliflower and Tempeh Salad Recipe

If you have been following me on Instagram lately, then you know that I am obsessed with color and recently became a certified color consultant here in Vermont. Well, this salad brings that love of color and harmony into the food world! This colorful salad is all finding the perfect blend of complimentary colors, textures and flavors in one big bold and beautiful salad!

The star of the show are golden turmeric roasted cauliflower and savory baked tempeh! And the flavors are amazing in this high-protein vegan salad! If you’re skeptical about the idea of soy tasting incredible, then I have a ton of information to share with you about the flavor, texture, nutrition, and best way to cook tempeh below. I’ll also explain how to balance it with other ingredients for the best flavor.

These vegan power salads come in at 322 calories each, and they have 10 hunger-busting grams of fiber and 12 grams of plant-based protein. Plus, you get the incredible flavors of Vegan Shiitake Bacon and the heaven that is this Maple Tahini Salad Dressing.

The whole combination is really special! The sweetness of the dressing, the umami from the shiitakes and miso, the meaty tempeh and roasty-toasty cauliflower. Gah! It is awesome!

Key Ingredients

Tempeh

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

Purchasing

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.

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.

Flavor

Unlike tofu, which has a very mild 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.

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, and believe me, it’s really delicious! But doing so adds even more calories. So in this power salad, I roasted it and used far less oil as a result.

Additional Ingredients

• Organic canola oil or avocado oil
• Cauliflower florets
• Ground turmeric
• Salt
• Water
• Miso paste *see ingredient note about gluten
• Green leaf lettuce, cut and cleaned (about 10 cups)
• Batch vegan shiitake bacon
• Chopped toasted walnuts
• Chopped scallions, optional
• Maple Tahini Dressing or Cranberry Dressing

Step By Step Instructions to Make This Tempeh Salad Recipe

Step 1: Preheat

Preheat your oven to 350 degrees F.

Step 2: Roast and Season

• Drizzle oil over your cauliflower and tempeh and toss to coat. Sprinkle turmeric and salt and toss again to coat.
• Spread the cauliflower and tempeh out on a large rimmed baking sheet, and transfer it to the oven to roast.
• Stir occasionally until the tempeh is browned and the cauliflower is tender, which should take about 24 to 28 minutes.
• Mix the water and miso in the bowl, and then transfer the roasted tempeh and cauliflower to the bowl and toss with the miso.

Step 3: Plate and Serve

Divide lettuce among 4 large plates. Top the lettuce with shiitake bacon, walnuts, and scallions, dividing evenly. Top the mixture with tempeh and cauliflower, and then drizzle with the dressing.

FAQs and Expert Tips

Additional Related Recipes to Try

• This easy and delicious Roasted Butternut Squash recipe is vegan, paleo, and gluten-free, and it only takes 10 minutes to get it in the oven!
• Super Easy Curry Roasted Cauliflower is ready in just 30 minutes, and the curry flavor will have you actually wanting to eat all of your veggies.
• The Tempeh Kabobs are so easy to throw on the grill to be ready in minutes!
• Veggie Spinach Wraps with Hummus is my go-to lunch which may or may not have to do with the fact that it’s loaded with yummy hummus!

At Healthy Seasonal Recipes, we specialize in cooking with fresh veggies and creating weeknight meals. Sign up HERE to get more produce-forward dinner ideas for FREE! If you make this recipe, please come back and leave a star rating and review. I would love to hear what you thought! Happy Cooking! ~Katie

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