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Tangy Tempeh Salad






  • 6 radishes
  • ½ cucumber
  • 1 tsp salt
  • 200g tempeh
  • 1 tbsp olive oil
  • 1 cup green beans
  • 2 tbsp maple syrup
  • 2 tbsp soy sauce
  • 1 tbsp tomato paste
  • 1 tsp paprika
  • ½ tsp sesame oil


15 min

serving size:



1. Peel the cucumber, thinly slice it and the radishes. Stick in a large bowl and mix in a pinch of salt. The salt will draw out excess water, which you can tip away after about ten minutes.

2. In the meantime slice the tempeh into little pieces.
Roughly chop the green beans.

3. Fry the tempeh on medium heat for about five minutes, then add the green beans, maple syrup, soy sauce, tomato paste, paprika and sesame oil.
Give it a couple of minutes more cooking, then add it all to the bowl with the radish and cucumber. Give it a good mix, serve, and enjoy! Tempeh is tastiest when eaten right away