Serves
4
Soy and Ginger Tempeh Greek Salad
A tasty lunch that’s super quick to make. Try with a range of different Tempehs.
Ingredients
- 2 x packs of Soy & Ginger Tempeh Tofoo co.
- 220g gem lettuce, chopped
- 1 can chickpeas, drained & rinsed
- 16 cherry tomatoes, halved
- 1/2 red onion, chopped
- 1 avocado, chopped
- 50g gherkins, chopped
- 60ml vegan mayonnaise
- 2 tbsp lemon juice
- 6 whole walnuts, chopped
Directions
- Cook the Tempeh following the guidelines on the pack.
- While the Tempeh cooks, pop all other ingredients, except the walnuts, in a large bowl and mix well. Season with a little salt and pepper.
- Serve onto 4 plates and top each with cooked tempeh and sprinkle over the walnuts.
- Kcal: 591
- Protein: 20g
- Fat: 43g
- Carbs: 24g
- Fibre: 11g
