This recipe features tempeh cubes, broccoli, cherry tomatoes, cucumber, and red onion all tossed in a sweet and tangy dressing. It is finished off with toasted sunflower seeds and fresh parsley. Every ingredient is selected to be gentle on the stomach, creating a dish that is refreshing and satisfying whether you are grabbing a quick bite or sitting down for a proper meal.
To ensure optimal flavor and texture, toast the tempeh in a dry pan until golden and slightly crisp before mixing it into the salad. This step enhances the nutty undertones and adds a delightful crunch to the dish. For those new to tempeh, steaming it briefly before toasting can help reduce its natural bitterness. When preparing the broccoli, blanch it quickly in salted boiling water for about 2 minutes, then plunge into an ice bath to maintain its vibrant green color and crisp-tender bite. If you prefer a more robust dressing, consider adding a teaspoon of Dijon mustard for a tangy kick. For a nutty twist, sprinkle toasted sesame seeds or slivered almonds over the finished salad. Feel free to substitute the broccoli with broccolini for a slightly sweeter and more delicate flavor. If you're looking to make the dish gluten-free, ensure the tempeh and any soy sauce used are certified gluten-free. For storage, keep the salad in an airtight container in the fridge, and consume it within 3 days for the freshest taste. This dish pairs beautifully with a chilled glass of white wine or a refreshing iced herbal tea.
This Gut-Friendly Tempeh & Broccoli Salad is a celebration of flavors and textures, marrying the nutty richness of tempeh with the crisp, vibrant crunch of broccoli. The dish dances on the palate with a harmony of savory, tangy, and subtly sweet notes, creating a satisfying experience that feels both nourishing and indulgent. Each bite is a testament to the magic of wholesome ingredients coming together in a symphony of taste.
This salad shines as a standalone dish but pairs beautifully with a crisp white wine or a refreshing iced herbal tea. For a heartier meal, serve it alongside a grain like quinoa or brown rice. Feel free to play with the ingredients—swap the tempeh for grilled chicken or add a handful of toasted nuts for extra crunch. The possibilities are as endless as your imagination.
Got leftovers? Store them in an airtight container in the refrigerator for up to three days. The flavors deepen with time, making the salad even more delectable the next day. Just remember, it's best enjoyed fresh, so don’t let it linger too long!
I invite you to dive into this recipe, to explore its flavors and perhaps even add your personal twist. Share your experiences, ask questions, and become part of our vibrant cooking community. Your journey with this salad is just beginning, and I can't wait to hear about where it takes you. Happy cooking!