Author: Allie, Hamama Success Manager

Prep Time: 5 minutes

Cook Time: 5 minutes

Makes: 2 servings

This salad is a sight for sore eyes! Chili-Marinated tempeh sauteed until crispy, then placed atop a refreshing salad of creamy avocado, tart grapefruit, peppery garden cress and toasted nuts. Not only is this salad beautiful and delicious, it’s also very nutritious and full of plant-based protein!

What is Tempeh?

Tempeh is a fermented soybean product that has a delicious nutty flavor. It is high in protein and a wide array of vitamins and minerals. Since tempeh is fermented, it also contains prebiotics which may help promote digestive health and potentially reduce inflammation.

Benefits of Cress microgreens: 

• Packed with vitamins A, C, and K
• Contains omega-3 fatty acids
• May aid immunity, disease prevention, weight loss, organ function, inflammation, heart health, and diabetes.
• Pretty & tasty!

• 1 8oz block tempeh, marinated & cut into bite-sized cubes
• 2-3 tbsp extra-virgin olive oil
• 1 grapefruit, peeled and cut into segments
• 1 avocado, cut into sections or chunks
• Toasted almonds or pecans, chopped
• 2 tbsp hemp hearts
• 2 cups mixed greens, such as baby kale, spinach, or arugula
• Handful of Hamama Garden Cress microgreens (or sub your favorite)
• Handful of fresh cilantro, chopped
• Sea salt and freshly cracked black pepper
• Lemon & Triple Citrus Mojo Dressing or sub your favorite dressing

Tempeh Marinade:

• 3 tbsp soy sauce, tamari, or liquid aminos
• 1 tbsp apple cider vinegar
• 2 tbsp maple syrup
• 1 garlic clove, minced
• 1 tsp smoked paprika
• ½ tsp ground cumin
• ¼ tsp cayenne pepper
• ½ tsp chipotle powder
• Freshly cracked black pepper

1. Stir the marinade ingredients together in a small bowl or container with a lid.
2. Cut the tempeh into pieces & place in the marinade bowl and stir to coat all of the pieces well.
3. Allow the tempeh to marinate, covered in the refrigerator, for at least 30 minutes and up to 24 hours.
4. When finished marinating, coat the bottom of a medium nonstick skillet with 1-2 tbsp of olive oil (enough to coat the pan well) and place it over medium heat.
5. When the oil is hot, add the tempeh pieces in an even layer. Cook the tempeh for about 10 minutes, flipping the pieces about halfway through, until the pieces are lightly browned. You can also drizzle the pieces with any leftover marinade while they cook! Remove from the pan and set aside.
6. Assemble the salad: Combine the tempeh, grapefruit segments, and avocado in a large bowl. Add ½ tbsp olive oil, season with salt & pepper, and gently fold together. Gently mix in your greens, microgreens & cilantro. Garnish with hemp hearts and toasted nuts. Drizzle with vinaigrette or salad dressing of choice and enjoy immediately!