Warm Smoky Tempeh Salad

Hearty, but still light enough for a wholesome lunch, this warm smoky tempeh salad comes together quickly and easily!


Warm Smoky Tempeh Salad in two turquoise bowls with forks on white linen

As some of you may know, I spend the past weekend (plus a couple of days) in San Francisco. If you’ve been there before, you can imagine how excited I was about trying out some more vegan restaurants and delightful food! Not to mention, the whole point of my trip was to visit some amazing friends and check out the scenery. There were many firsts during this trip, one of them being that it was my first time flying there and boy, do I love 1 hour flights!

Left pic: cubed tempeh, Right pic: box of mushrooms

Once I got there, my lovely friend Caroline picked me up and we jogged a couple of miles in preparation for the weekend of crazy feasting! I just have to say, as reluctant as I was to jog before breakfast, it sure set the tone for the weekend. So, thanks again, Caroline! We went to Source for brunch, to visit the always awesome Jenny (who’s the pastry chef there) and left feeling slightly food drunk. The rest of the weekend included trips (including but not limited) to Souley Vegan, Pepple’s Donut Farm, Gracias Madre and St. Francis Fountain.

Left pic: simmering tempeh, right pic: sautéing onions, mushrooms and tempeh

As you can tell, it wasn’t the healthiest of times, but I did squeeze in a recipe while I was there! After one of our morning runs, Caroline and I decided to make some lunch at home. We wanted something healthy, but substantial, that would fit the cool but beautiful weather. First, we thought salad, then it kept evolving with different ingredients and methods. Finally we settled on a wilted, Warm Smoky Tempeh Salad. It’s essentially between a saute and a fresh salad, perfect!

Halved avocado with sliced grape tomatoes and lemon

Here, you have your protein-packed tempeh, some caramelized onions, crunchy romaine, and don’t forget about those adorable baby bellas! This recipe is very simple, and comes together in no time. It was really my first time experimenting with wilted lettuce, for myself, but I’ll definitely be doing it again. 🙂

Warm Smoky Tempeh Salad in a turquoise bowl with fork

One Year Ago: Banana Cacao Chia Pudding  // Two Years Ago: Grilled Stuffed Peppers with Spicy Cauli-mash

Warm Smoky Tempeh Salad

Warm Smoky Tempeh Salad

Yield: 2 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Hearty, but still light enough for a wholesome lunch, this warm smoky tempeh salad comes together quickly and easily!


  • 8 oz. Pkg- Tempeh, cubed
  • 1 cup Red Onion, Sliced into slivers
  • 3 cups Baby Bellas, Cut in half
  • 2 tablespoons Tamari, or liquid aminos, or soy sauce
  • 1/2 teaspoon Liquid Smoke
  • A Pinch of Black Pepper
  • 4 cups Romaine Lettuce, Chopped
  • 1 cup Cherry Tomatoes, Chopped
  • 1 tablespoon White Miso Paste
  • 1 1/2 tablespoons Water
  • 1/2 tablespoon Apple Cider Vinegar
  • 1/2 teaspoon Fresh Lemon Juice
  • 1/2 Avocado, Sliced for Garnish


  1. Get a large pan ready on a stove filled a 1/2" high with water. Heat it to a simmer and add the tempeh to it. Cover the pan and steam for 10 minutes. Then drained most of the water out, leaving a thin layer.
  2. Add the red onion, baby bellas, tamari, liquid smoke and black pepper to the tempeh, sauteeing until the onions are pretty clear. Next, add the lettuce and tomatoes to the pan, over low-medium heat. Fold the lettuce into the tempeh mixture constantly, until it starts to wilt.
  3. Whisk together the miso past, apple cider vinegar and lemon juice, then poor into the pan. Toss the warm salad in it until evenly distributed. Add salt and pepper to taste. Separate the salad into two large bowls and top with the avocado, serve immediately.
Nutrition Information:
Yield: 2 Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g

Did you make this recipe?

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Warm Smoky Tempeh Salad in two turquoise bowls with forks on a white napkin


Now that I’m back from vacation, I seem to have gotten sick! It’s not too bad, thankfully, but there’s so much to do and catch up on. In the next two weeks I have a few recipes to plan out for a VegNews web special. Then Expo West (!!!) and much, much more! I’ll definitely be needing more quick meals like this to keep me going. 🙂

Warm Smoky Tempeh Salad in a turquoise bowl with fork

Now, time for some soup and rest. For other awesome lunch recipes, check out these:

16 Comments on “Warm Smoky Tempeh Salad

    • Thank you, Angela! I really didn’t start using Tempeh until this past year, and I’m so glad that I got over my fear of it. It’s delicious!

  1. This looks so delicious and hearty and satisfying! And I have a block of tempeh just waiting to be used up! 🙂

    Feel better soon, Jackie!

    • Thanks, Renard! It really is quite easy to make. If you do end up trying it, let me know how it goes!

  2. I’ve recently discovered how delicious and versatile tempeh can be myself! I think it’s intimidating look still though! I love wilted salads, so yummy.

    • Another easy way to prep it is to pulse it in a food processor, so it turns into large crumbles and cook it like you would ground _____, for tacos, etc. 🙂

  3. I have not worked with tempeh, must make an effort. Your salad is so inviting. Wilted Romaine is one of my favorites.
    Get well soon.

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