I made this BBQ Tempeh Citrus Salad with a creamy tahini dressing the other day and fell in love with it. Mostly because it tastes amazing. But also because of how easy it is to make! Just a few simple steps and you will be enjoying sticky sweet tempeh strips coated in bold BBQ sauce – layered over top thinly sliced zesty red onion, sweet sections of winter citrus, baby greens and an amazingly creamy vegan tahini citrus dressing. When those midday hunger pangs start up don’t reach for something sweet and starchy – reach for something green and oh so satisfying – like this salad!..
Tempeh Salad 1 of 9
Start off with some basic ingredients to build the best healthy BBQ salad ever.
Tempeh 2 of 9
Healthy fermented soy bean planks are thinly sliced to be coated in sticky sweet BBQ sauce. Tempeh is an excellent source of vegetarian protein and less 'mushy' than tofu.
Citrus 3 of 9
Grab some orange citrus for this salad. Try petite seedless satsumas, tangerines, oranges or even grapefruit. Peel and slice or section into bite-sized bits.
Greens 4 of 9
Baby greens are packed with nutrients. Vitamins, minerals, fiber. I used some baby chard from the farmer's market. You can use standard baby spinach - or your favorite leafy green - arugula would work nice too!
Tahini Dressing 5 of 9
Tahini and maple syrup accented with zesty rice vinegar and citrus makes for the perfect salad dressing. Make from scratch in seconds!
BBQ Tempeh 6 of 9
You can use your favorite bottled BBQ sauce or make your own from scratch.
Assembly Process 7 of 9
Pile the greens. Add onions. Add citrus. Drizzle dressing. You could also toss the greens in dressing before plating.
And Serve! 8 of 9
Top the chilled salad greens with the war tempeh for a wonderful burst of hot meets cool flavors.
Serves Two 9 of 9
Share this salad recipe with a friend. You may have some leftover tempeh. Store in the fridge to eat reheated or chilled! Or pile on extra strips to your salad if you want. Enjoy!
BBQ Tempeh Tahini Citrus Salad – vegan, serves 2
You will need:
4 cups baby greens
1/2 red onion, thinly sliced
1 package tempeh, cut into thin slices
3/4 cup your favorite BBQ sauce – or make your own
2-3 satsumas peeled/sectioned (or slice up any orange winter citrus you have on hand)
1 Tbsp safflower oil for sautéing tempeh
fine black pepper
Creamy tahini Dressing:
2 Tbsp vegan mayo
1 1/2 Tbsp tahini
2-3 Tbsp rice vinegar (I used yuzu flavored)
1 tsp maple syrup
pinch of black pepper
1 Tbsp citrus juice – lemon, orange or satsuma will work!
1. Saute the tempeh in safflower oil over high heat. Cook for about 2 minutes on each side – then add in the BBQ sauce and reduce heat to medium. Allow to simmer for another 3-4 minutes. For tender tempeh, cover pan with lid – for crispier tempeh leave uncovered. Remove tempeh from pan to cool a few minutes.
2. Whisk together your dressing and set aside.
3. Pile greens into bowls. Add citrus and red onion. Pour dressing over top. Add tempeh.
Serve while tempeh is still warm – it will mildly wilt the baby greens – which makes them tender and delicious.
Slideshow for more photos of the assembly process above!
Make it a meal! Serve this salad with my Healthy. Happy. Life. recipe for Easy Sweet Potato Veggie Burgers!
Read more from Kathy on Kathy’s blog, Healthy. Happy. Life!
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