Spinach Salad with Crisped Tempeh

Author:Inspired by Vegetarian Times, 2000.04
Yield:4 servings


4 thin slices red onion, separated into rings
2 large button mushrooms, thinly sliced
1 large scallion, thinly sliced (white and light green parts)
1 tbsp. peanut oil
4 oz. tempeh, chopped
3 tbsp. red wine vinegar
1 tsp. fresh lemon juice
1/4 tsp. salt
1/4 tsp. freshly ground pepper
8 oz. fresh spinach, stemmed, rinsed well, dried and coarsely torn (8 cups)
1/2 cups vegetable oil
3 cloves garlic, halved lengthwise
1 tsp. dried oregano


  1. In small saucepan, combine vegetable oil and garlic. Bring to a simmer over medium heat (oil should bubble gently) and cook until garlic is tender but not browned, 8 to 10 minutes. Remove from heat. Stir in oregano and let stand 30 minutes to blend flavors.
  2. Meanwhile, in large salad bowl, combine spinach, onion rings, mushrooms and scallion. Set aside.
  3. In medium skillet, heat peanut oil over medium-high heat. Add tempeh and cook, stirring often and shaking pan, until lightly browned and crisp, 7 to 10 minutes.
  4. While tempeh is cooking, strain flavored oil through fine sieve; set aside. Transfer cooked garlic to cutting board. Holding blade of large, heavy knife parallel to board, smear garlic over board, then chop to a paste.
  5. Transfer cooked tempeh to bowl. In same warm skillet, combine 2 tablespoons reserved flavored oil, garlic paste, vinegar, lemon juice, salt and pepper. Bring to a simmer, then pour over salad. Add crisped tempeh, toss well and serve.


Nutrition Facts

4 servings per recipe

Serving size 1 serving

Amount per serving
% Daily Value*
Total Fat 12g18%
Saturated Fat 1g5%
Trans Fat
Cholesterol 0mg0%
Sodium 181mg8%
Total Carbohydrate 9g3%
Dietary Fiber 2g8%
Total Sugars
Includes Added Sugars
Protein 7g

The % Daily Value (DV) tells you how much a nutrition in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.