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Roasted Tempeh Salad


Serves 6



  • 1 packet of Nutrisoy Mildly Spiced or Tasty Tempeh (300g), cut into chunks

  • ½ pumpkin

  • 2 beetroots

  • 1 onion

  • 3 cloves of garlic

  • Olive oil, enough to coat the veggies

  • Salt and fresh ground pepper

  • 1 tsp dried oregano

  • 1 ½ tbsp honey

  • 1 tsp cumin powder

  • ½ tsp white powder

  • ½ tsp salt

  • 1 tbsp rice flour

  • 2 tbsp freshly squeezed lemon juice

  • 4 tbsp extra-virgin olive oil

  • ½ tsp Dijon mustard

  • Salt and fresh ground black pepper

  • 3-4 kale leaves, torn into small pieces

  • 1 handful of rocket leaves or baby spinach

  • ½ cup of cooked quinoa




  1. Preheat oven to 200 degrees Celsius.

  2. Roughly chop all the vegetables, put them in a baking tray and toss with olive oil. Season with salt, pepper, oregano and lightly drizzle with honey.

  3. Combine cumin, white pepper, salt and rice flour and tempeh in a freezer bag; toss the tempeh thoroughly so that it covered by the seasoning and lay them on a separate lined baking tray.

  4. Put both veggies and tempeh trays in the oven for about 30 minutes or until the veggies are cooked and tempeh is golden.

  5. Take out veggies and tempeh of the oven and allow to cool slightly.

  6. For the dressings: combine lemon juice, olive oil, mustard, salt and pepper in a small jar with a tight fitting lid. Shake vigorously for 30 seconds until emulsified.

  7. Toss the kale, rocket leaves/baby spinach and quinoa with the salad dressings.

  8. Place leaves on serving dish and layer with roasted tempeh and vegetables.

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