The Best High-protein Tangy Tempeh Salad – Quick & Vegan

Step 1

Peel the cucumber, thinly slice it and the radishes. Stick in a large bowl and mix in a pinch of salt. The salt will draw out excess water, which you can tip away after about ten minutes.

Step 2

In the meantime slice the tempeh into little pieces.

Step 3

Roughly chop the green beans.

Step 4

Fry the tempeh on medium heat for about five minutes, then add the green beans, maple syrup, soy sauce, tomato paste, paprika and sesame oil.

Step 5

Give it a couple of minutes more cooking, then add it all to the bowl with the radish and cucumber. Give it a good mix, serve, and enjoy! Tempeh is tastiest when eaten right away.