Orange-Tempeh Salad

Light and lovely for warm weather lunching

Authored by: Polly Pitchford, Full Spectrum Health

  • Print Recipe
  • Cooking Time: Over one hour
  • Serves: 6
  • Suitable Diets: Low Carbohydrate, Low Fat, Vegetarian


  • 2 tablespoons orange marmalade
  • 1 teaspoon minced fresh Ginger Root
  • 1 clove garlic, minced
  • 1/4 cup Brown Rice Vinegar
  • 1/4 cup Tamari
  • 1/3 cup fresh orange juice
  • 1/4 teaspoon Cayenne pepper or to taste
  • 1 package Tempeh
  • 4 cups mixed fresh greens curly endive, Radicchio, and leaf lettuce
  • 1 medium carrot, grated
  • 1 cup sliced mushrooms
  • 1/3 cup nonfat plain yogurt
  • cooked beets, sliced for garnish


Combine marinade ingredients in a shallow pan marmalade through Cayenne pepper. Set aside. Cut Tempeh into strips about 2 long and 1/2 wide. Steam 15 minutes. Add to marinade, cover and refrigerate at least 2 hours, basting occasionally.In a large salad bowl, toss together greens, carrot and mushrooms. Strain marinade from Tempeh into a separate bowl. Toss Tempeh with salad. Stir yogurt into marinade, adding more for a creamier texture taste for seasoning, then toss with salad. Garnish with beet slices.