Tempeh and Blue Cheese Salad

Tempeh and Blue Cheese Salad If you like blue cheese, but never tried tempeh, you will never miss the chicken in this salad recipe.

Ingredients

Original recipe yields 5 servings
The ingredient list now reflects the servings specified

Ingredient Checklist

Time Details

    PREP : 20 mins

    COOK : 20 mins

    TOTAL : 10 mins

    SERVING : 5

    YIELD : 5 servings

Instructions Checklist
  • Place tempeh in a steamer over 1 inch of boiling water, and cover. Steam for 20 minutes, then remove, and pat dry. When tempeh has finished steaming, heat vegetable oil in a skillet over medium-high heat. Add tempeh, and cook until browned, about 5 minutes. Drain on a paper towel-lined plate and allow to cool.

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  • Whisk together ranch dressing, milk, garlic, dill, and salt in a large bowl. Add the cooled tempeh, drained garbanzo beans, bell pepper, celery, red onion, and romaine lettuce. Toss until the salad has been well coated in the dressing. Gently fold in the blue cheese, then season to taste with salt.

Per Serving: 394 calories; protein 16.4g; carbohydrates 29.3g; fat 24.6g; cholesterol 15.2mg; sodium 783.9mg.