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The zingiest tuesday-night tempeh salad

by Michael Jolliffe

Serves: 2
Time to Prepare: 20mins

2 large marinated tofu fillets or 1 large tempeh fillet
Small bunch fresh radicchio leaves, shredded
2 large handfuls of radishes, cut into rounds
1 red chilli, deseeded and chopped
½ small bunch coriander, chopped
2 tbsps of whole, dark tahini
2 tbsps tamari
Juice of 1 lime
Olive oil
Cracked black pepper


  1. Move the salad vegetables (the radicchio, radishes and chilli) into a salad bowl and top with the coriander.
  2. Spoon the tahini into a small side bowl and mix with exactly 2 tbsps of water, stirring together until the mixture still has a slight thickness to it.
  3. In the same vein, stir in half of the lime juice and the tamari, mixing into a thin paste.
  4. With that done, cover the bottom of a frying pan with a little olive oil and place the tofu or tempeh block (cut into two) into the pan. Fry gently on a medium heat for approximately ten minutes, turning them over half way through.
  5. When the tofu or tempeh is cooked, take onto a side plate a cut into thin slices. Mix the slices and the olive oil mix with the salad, dress evenly in the tahini sauce.
  6. Serve seasoned with pepper and the remainder of the lime juice to taste.

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