Hey there, fellow food adventurers!
Are you ready to ditch the same old salad routine and embark on a flavor-packed journey that'll make your taste buds sing? Well, buckle up, because this isn't your average bowl of greens. We're diving headfirst into the wonderful world of tempeh with a baked tempeh slaw that’s so good, it’ll make you forget all about boring lunches!
Why This Slaw is a Game-Changer
I've been hitting the gym lately, trying to keep my muscles happy and healthy (and let’s be honest, feeling good in my own skin!), and I found myself craving something that was both light and substantial. Enter: the baked tempeh slaw! It's a protein powerhouse, loaded with veggies, and requires minimal effort. Plus, you can make most of it ahead of time – perfect for busy bees like us.
Meet the Stars of the Show
- Tempeh: If you're new to tempeh, get ready to meet your new best friend! This fermented soybean superstar is packed with protein and has a wonderfully chewy texture that’s just perfect when baked. Trust me, a quick steam before baking makes it even more flavorful and less bitter. We’re cutting them into little triangles just for fun, but any shape works.
- The Veggie Rainbow: We’re not messing around with just lettuce here. Think finely sliced spring cabbage (the pointy kind!), crunchy radishes, sweet carrots, colorful peppers, and zesty spring onions. Oh, and let's not forget the sugar snap peas for that extra sweet crunch. This isn't just a salad, it's a celebration of Spring!
- The Peanut Sauce of Dreams: This oil-free dressing is the real MVP. A generous dollop of natural peanut butter, a splash of lime juice, a dash of chili for a kick, a touch of soy sauce and maple syrup for balance, plus fresh ginger and garlic for zing. It’s creamy, dreamy, and totally addictive.
- Crunch Factor: Toasted peanuts add the perfect nutty crunch that'll keep you coming back for more, and fresh coriander (or mint, if you’re not a fan) brings a burst of fresh flavor. It's all about the layers, folks!
How to Get This Party Started
- Prep the Tempeh: Steam your block of tempeh to unlock its best flavor and cut into bite-sized pieces. Marinate them in a little soy sauce, then bake until golden and chewy. This is the time to put on your favorite tune and dance a little while the oven does its thing.
- Chop It Like It’s Hot: The key to a great slaw is a fine chop. Grab your sharpest knife (or a veggie mandoline, if you’re fancy) and get slicing. Remember to be careful, we want all fingers intact to enjoy the food!
- Sauce it Up: Whisk together the peanut butter, lime juice, chili, soy sauce, maple syrup, ginger, and garlic until it’s smooth and irresistible. Adjust to your liking, we all have different taste buds! A little water might help to get a perfectly pourable consistency.
- Assemble & Devour: Arrange your colorful veggie medley on a platter, top with the baked tempeh, drizzle that dreamy peanut sauce all over, and finish it off with a sprinkle of chopped peanuts and fresh coriander. And there you have it, a salad masterpiece ready to be devoured!
Tips and Tweaks
- Make it a meal: Feeling extra hungry? Add a scoop of brown rice or quinoa to the mix. Fiber and protein, together forever!
- Nut-Free Zone: If you’re allergic to peanuts, try almond or sunflower seed butter. It’s still as yummy, I promise.
- Spice it up: Add more chili sauce or some red pepper flakes for an extra kick.
- Herb Swaps: Not a coriander fan? Mint or Thai basil work like a charm too.
Ready to Jump In?
Here's a quick peek at what you’ll need:
Ingredients
- 400g tempeh, steamed
- 2 tbsp soy sauce
- 300g spring cabbage, thinly sliced
- 10 radishes, thinly sliced
- 2 small spring onions, thinly sliced
- 1 pepper, thinly sliced
- 100g carrots, thinly sliced
- 100g sugar snap peas
- A large handful of fresh coriander/cilantro
- 40g toasted peanuts, chopped
For the peanut dressing
- 100g runny peanut butter
- Juice of ½ lime
- 1-2 tsp chili sauce
- 1 tbsp soy sauce
- 1 tbsp maple syrup or sugar
- 2 tsp minced ginger
- Small garlic clove, minced
Instructions
- Preheat oven to 200°C/390°F.
- Steam the tempeh for 20 mins to reduce any bitter flavour. Cut into triangles or bite-sized pieces and marinate in a little soy sauce. Bake until golden brown, about 30 minutes.
- Finely slice all the veggies.
- Mix peanut butter with water for thick consistency. Add remaining ingredients and mix.
- Arrange veggies, top with tempeh, drizzle the peanut dressing, and garnish with peanuts and coriander.
So, there you have it – a salad that's anything but boring. This baked tempeh slaw is perfect for meal prep, picnics, or a quick and nutritious weeknight dinner. Give it a go, and let me know what you think! Happy cooking!