Can you roast tempeh and cauliflower together?

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.

What are the health benefits of turmeric?

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.

How do you balance out the bitterness of the tempeh?

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.

What is tempeh made with?

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

Turmeric Roasted Cauliflower and Tempeh Power Salad (Vegan)

Description

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

Units Scale

2 tablespoons organic canola oil or avocado oil
3 cups cauliflower florets
8 ounces tempeh, cut into cubes *see ingredient note about gluten
1/2 teaspoon ground turmeric
1/4 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
1/2 cup chopped toasted walnuts
1/4 cup chopped scallions, optional
1/2 cup Maple Tahini Dressing or Cranberry Dressing

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Instructions

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.

Notes

*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

Nutrition

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