Tempeh – A Great Vegetable Protein

Tempeh is made from cooked and slightly fermented soybeans and formed into a patty, similar to a very firm veggie burger. It is low in sodium yet packed with protein, iron and calcium. Tempeh is a cholesterol-free, vegan-friendly food.

Try something new this week or hop on the Meatless Monday train by incorporating one of these vegetable proteins in a meal and/or snack, if you haven’t already.

Add a hint of sweetness and Vitamin C to your salads with sliced oranges and a homemade vinaigrette with 100% orange juice.


Yield: 2 serving

  • 6 ounces Tempeh,
  • Soy uncooked (3/4 of a typical 8 ounce package)
  • Tempeh Marinade
  • 4 Tablespoons of orange juice
  • 1 Tablespoon Teriyaki Stir Fry Sauce


  • 5 cups Mixed Salad Greens (arugula, butterhead, endive radicchio, baby spinach)
  • ½ cup Edamame (shelled)
  • ½ cup Sugar Snap Peas, chopped
  • ½ Orange navel, slivered
  • 2 Tablespoons of slivered almonds

Orange Vinaigrette

  • ¼ Tablespoons of orange juice
  • ¼ Tablespoons of White Balsamic Vinegar


Cut uncooked tempeh into 8-10 slices or cubes and place in a small bowl. Add marinade to the tempeh and mix well. Let tempeh sit in marinade for 15 minutes. Cook tempeh on medium in a skillet for about 5 minutes on both sides or until tempeh is golden brown. While tempeh is cooking, prepare the salad ingredients in a large bowl and orange vinaigrette in a small bowl. Add the cooked tempeh and vinaigrette the salad and mix well.