janet @ the taste space

Tempeh and Arugula Salad with a Mustard Miso Dressing

In Favourites, Salads on May 9, 2013 at 6:27 AM

Tempeh and Arugula Salad with a Mustard Miso Dressing

Power of beautiful food?

I adore Gena’s blog Choosing Raw, where she shares gorgeous food that is still down-to-earth, delicious and easy. I have made many of her recipes (there are too many to count, ok plus these, too), and I have bookmarked many more to try.

So around the time of my food funk and arugula excess, I was propelled to the kitchen with the promise of beautiful food. Gena shared a drop-dead gorgeous salad with mizuna and tempeh with a mustard-miso dressing. I had enough gusto to make the dressing and bake some tempeh. Less inclination to go to the store to buy cabbage, snow peas and cilantro. So, I tossed it with the arugula and some cherry tomatoes and cucumber.

It did not matter because the star of this salad was the dressing. Oh my gosh, it was so good. A hefty dose of miso, a strong background of mustard with a sweet sourness from Meyer lemons and maple syrup, this dressing had a lot of bold flavours that became downright addictive. The tempeh was very basic and could be used for most meal salads since it was not strongly flavoured.

By the time I finally got around to acquiring some cabbage, I think I hate half the cabbage with this dressing alone. I just kept returning for more delicious salad.

Here’s to beautiful salad! 🙂

Have you tried Gena’s recipes? What are your favourites?

Tempeh and Arugula Salad with a Mustard Miso Dressing

This is my submission to Deb for this week’s Souper Sundays and to this month’s No Croutons Required for little bites.

Tempeh and Arugula Salad with a Mustard Miso Dressing
Adapted from Choosing Raw, at Food52

2 tbsp apple cider vinegar or rice vinegar
2 tbsp soy sauce or tamari
2 tbsp water
1 tsp grated or minced ginger root
1 tsp toasted sesame oil
8 oz tempeh, sliced into thin strips (about 1/4 inch or a little less)

2 tbsp mellow white miso
1 tbsp dijon mustard
1 tsp oil of choice
1/4 cup lemon juice (I used Meyer lemons)
1 small clove garlic, pressed or minced
1 tsp maple syrup, or to taste (if you use regular lemons, you will likely need more sweetener)

4 cups baby arugula, or your choice of green
1 pint cherry tomatoes, halved
1 cucumber, cubed

1. Begin by making your tempeh: mix together the vinegar, soy sauce or tamari, water, ginger, and sesame oil in a oven-safe casserole dish. Place tempeh inside and allow to marinate for 2-3 hours (or over the course of a day, refrigerated).

2. When ready to bake, preheat your oven to 375F. Spread your tempeh in a single layer and bake them for 25 minutes, flipping once half-way through. Set aside to cool.

3. Meanwhile, prepare your dressing: mix together the miso, mustard, lemon, oil, garlic, and maple syrup in a small cup. Season to taste.

4. To prepare your salad, Mix together the arugula, tomatoes and cucumber. Top with the baked tempeh and drizzle with the dressing.

Serves 2.

  1. You have so many of Gena’s recipes! Can’t say I’m that surprised though, since I love them too, in fact I’ve got this one bookmarked so glad to know it’s a keeper.
    I especially like some of the dips, spreads and dressings I’ve made- She has a yummy hemp hummus, a chickpea avo nori spread, basil and s.dried tom cashew ricotta..there are some sweet potato chickpea flour burgers I like..oh and I the banana and almond butter in a romaine or chard leaf wraps all the time…and of course the chocomole and banana soft serve…I’ve actually probably made as many Choosing Raw recipes as you!

    • YES! More recipes to try! Even though I trust Gena, I have even more faith in her recipes when others love them, too. Hopefully this gives you more ammunition to try her creations. Sounds like have similar tastes in foods. 🙂

  2. Looks like spring in a bowl!

  3. Amazing how out taste buds seem to have the same biorhythms! After making the beets and tempeh salad, I am now craving tempeh. In the past I think I found it bitter, but I definitely loved it today. Loved it with Isa’s method of steaming it quickly and then sauteeing it. How does this compare? I think I could like baked tempeh as much as sauteed…just wondering if the steaming helps remove some of the bitterness.

    • Actually the tempeh here was not that outstanding… good, not great, but the dressing was awesome. I usually steam my tempeh because I typically pull it from the freezer and need to defrost it anyhow.

      For other tempeh suggestions, Rob’s Jamaican Jerk Tempeh is very good and his CAT food sandwich was good too.

  4. I’m not a huge tempeh fan – although I blame myself for just never preparing it properly – but I would love this with tofu 🙂

    • Anything work well with this dressing! It is yummers!! 🙂

      I think tempeh needs big, bold flavours to help it taste good… and it has always been best straight from the fry pan with lots of sauce. I actually like it better than tofu but tofu is more versatile.

  5. Gena’s recipes are almost as magnificent as the woman herself. But no edible item could ever touch on the glory that is that woman.

  6. Lovely. I do enjoy finding new recipes for tempeh and the dressing sounds divine. Thanks for sharing with NCR this month. I always enjoy your contributions.

    • Thanks, Lisa. The hardest part about the NCR challenges are limiting myself to only one entry. 😉 While I consider salads with tempeh to be quite substantial salads, this was a great starter with cabbage and the dressing. 🙂

  7. Food definitely is tastier when it’s full of pretty veggies! And good dressing helps too. 🙂 Loving the sound of this!

  8. I love following Choosing Raw. Her recipes are usually simple and wonderful. Tempeh is great to add to dishes, I love making bacon with it!

  9. That dressing sounds so amazing! I need to try that ASAP. I love miso :).

  10. This salad sounds so good! I must try that dressing–good thing we already have both miso and maple syrup hanging out in the fridge. 🙂 Gena’s recipes are really great–I think my favorite is last thanksgiving’s cashew pumpkin pie with coconut oil crust. Yay!

  11. Thanks for the great idea. I’m always looking for new ways to use tempeh!

  12. Wow Janet that looks gorgeous. I’m marinating some tofu right now but I’ll have to make this up next. Haven’t felt too much like cooking lately but will need to start again at some point. Got my Dad’s dehydrator so I want to start doing more raw.

    • Sorry to hear about your Dad, Dawn.
      I have been on a raw kick, too, lately… but mainly because I didn’t think I will keep my dehydrator in storage when I move to the US.

      I wonder what homemade dehydrated mangoes taste like.. you have a mango tree, right?

  13. I think that I could just eat up that creamy dressing with a spoon–not that the salad doesn’t look satisfying too! 😉 Thanks for sharing it with Souper Sundays this week.

  14. […] Raw: I have already gushed about Gena and her amazing recipes, but I’ll say it again. Her recipes are simple, tasty and […]

  15. […] I discovered her blog (and her infamous banana soft serve recipe). My previous gushings can be seen here and here and I was thrilled when Gena asked me to be a tester for her cookbook. The best part of […]

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