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Light and Fresh Lime Tempeh Salad

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vegan tempeh salad

This light and fresh lime tempeh salad is a delightful mix of flavors and textures. Crispy tempeh adds protein and crunch, while mixed greens, bell pepper, and cucumber bring freshness and color. Topped with cilantro and lime dressing, and toasted peanuts for crunch, it’s a delicious and nutritious choice for lunch or a light dinner.


  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Servings: 4 servings
  • Calories: Approximately 250 kcal per serving


  • 1 block (8 oz) tempeh, cut into cubes
  • 2 tablespoons soy sauce
  • 2 tablespoons lime juice
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • Salt and pepper to taste
  • 4 cups mixed salad greens
  • 1 bell pepper, thinly sliced
  • 1 cucumber, thinly sliced
  • 1/4 cup fresh cilantro, chopped
  • 1/4 cup toasted peanuts, chopped (for garnish)
  • Lime wedges (for serving)


  1. In a bowl, whisk together the soy sauce, lime juice, olive oil, minced garlic, ground cumin, salt, and pepper.
  2. Add the tempeh cubes to the marinade and toss to coat. Let it marinate for at least 15 minutes.
  3. Heat a skillet over medium heat. Add the marinated tempeh cubes and cook for 5-7 minutes, stirring occasionally, until golden brown and crispy. Remove from heat and set aside.
  4. In a large salad bowl, combine the mixed salad greens, bell pepper slices, cucumber slices, and chopped cilantro.
  5. Add the cooked tempeh to the salad bowl.
  6. Toss everything together gently to combine.
  7. Divide the salad into serving bowls.
  8. Garnish each bowl with chopped toasted peanuts.
  9. Serve the light and fresh lime tempeh salad with lime wedges on the side for an extra burst of citrus flavor.
  10. Enjoy this vibrant and refreshing salad as a light and healthy meal!

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