Turmeric Roasted Cauliflower and Tempeh Power Salad (Vegan)
This vegan tempeh salad recipe is so special! This power 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. They have 10 hunger-busting grams of fiber, 12 grams of plant-based protein, and only 322 calories each.
Table of contents
Why Mak This Vegan Turmeric Roasted Cauliflower and Tempeh Salad Recipe
I love a salad packed with delicious goodies so the lettuce is a complement to the dish, not the star of the show. That’s exactly what the turmeric roasted cauliflower and tempeh bring to this dish!
If you’re incredulous 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!
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.
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.
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.
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.
- Organic canola oil or avocado oil
- Cauliflower florets
- Ground turmeric
- 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
Conveniently, tempeh and cauliflower roast at the same rate, so I just cut the block of tempeh into cubes and tossed it with the cauliflower to roast.
There are many health benefits of turmeric, one of which is its anti-inflammatory properties. I added turmeric to this recipe for an added nutritional boost.
Once the cauliflower and tempeh comes out of the oven, I tossed them 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.
Tempeh is made from fermented whole soybeans and sometimes grains. Tempeh is made by cooking dried soybeans until tender. Next, they’re ground up and mixed with a culture to ferment it over the course of a day or two. The culture basically makes a web of structure to hold the pieces of soybean together so that it forms a solid cake. From there it is packaged, refrigerated and sold. This fermentation process makes the soy more digestible. You can read more about tempeh and how to make at home it here
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!
Thanks so much for reading! If you are new here, you may want to sign up for my email newsletter to get a free weekly menu plan and the latest recipes right to your inbox. 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! ~KatiePrint
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!
- 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
- Preheat oven to 350 degrees F.
- 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.
- Divide lettuce among 4 large plates. Top with shiitake bacon, walnuts and scallions, dividing evenly. Top with the tempeh and cauliflower. Drizzle with dressing.
*If you are gluten-free, make sure to check the labels of both miso and tempeh to assure they are not made with barley or wheat.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Oven
- Cuisine: American
- Serving Size: 3 ½ cups
- Calories: 322
- Sugar: 4 g
- Sodium: 104 mg
- Fat: 22 g
- Saturated Fat: 2 g
- Carbohydrates: 19 g
- Fiber: 10 g
- Protein: 12 g
Keywords: tempeh salad recipe vegan,vegan recipes with turmeric,tempeh cauliflower,vegan tempeh recipes,vegan power salad,high protein vegan salad