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Serves 4

Soy and Ginger Tempeh Greek Salad

A tasty lunch that’s super quick to make. Try with a range of different Tempehs.


  • 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


  • 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

Hi, I’m Steve and I hope you are enjoying our collection of recipes.

Steve Grant

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