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Grilled Tempeh Salad with Tahini Balsamic Sauce

Keyword Plant-based
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4

Ingredients

Balsamic Tahini Sauce

  • 4 tbsp tahini
  • 4 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • 1 tsp raw apple cider vinegar
  • 1 tsp sea salt
  • ½ tsp black pepper
  • ½ tsp garlic powder

Salad

  • 1 medium peach ,sliced
  • 8 cups mixed greens
  • 1 cup cherry tomatoes ,sliced
  • ¼ cup pistachios
  • 2 tbsp fresh basil ,minced

Grilled Tempeh

  • 2 tbsp coconut oil ,melted
  • 2 tbsp coconut aminos
  • ½ tsp sea salt
  • ¼ tsp black pepper
  • 14 oz of plain tempeh , cut in 1x3" slices

Instructions

  • ADD the balsamic tahini sauce ingredients to a bowl and whisk until well-combined and a consistent texture. Set aside.
  • ADD the salad ingredients, except the sliced peaches, to a mixing bowl and toss.
  • HEAT a grill or cast iron skillet medium-high heat and when hot, place the sliced peaches on the grill and let sear for 1-2 minutes per side. Remove from the heat and add to the salad.
  • ADD the tempeh ingredients to a mixing bowl and toss together well.
  • GRILL the tempeh on the grill or in the cast-iron skillet set to medium-high heat for 2-3 minutes per side.
  • ADD the grilled tempeh to the salad and toss well. Serve with balsamic tahini sauce.
  • STORE any leftovers in the fridge for up to 2 days.
  • Enjoy!