Crispy tempeh and bean salad

This speedy tempeh salad is done and dusted in just 15 minutes. It’s a tasty plant-based meal for busy weeknights.

Crispy tempeh and bean salad in a bowl

Serves

4

Prep

5m

Cooking

10m

Ingredients

  • 1 tbs extra virgin olive oil
  • 300g pkt tempeh, sliced
  • 200g pkt Coles Australian 4 Leaf Salad
  • 1 cup (80g) shaved red cabbage
  • 1 carrot, peeled, cut into matchsticks
  • 400g can cannellini beans, rinsed, drained
  • 1 avocado, stoned, peeled, thinly sliced
  • 1 red onion, thinly sliced
  • 1/4 cup (60ml) Coles Golden Citrus Salad Dressing

Method

STEP 1

Heat the oil in a large frying pan over medium heat. Cook the tempeh, in 2 batches, for 1-2 mins each side or until golden brown and heated through.

STEP 2

Meanwhile, combine the salad leaves, cabbage, carrot, beans, avocado and onion in a bowl.

STEP 3

Arrange tempeh over the salad and drizzle with dressing. Season.

Dietary information

Vegan
Vegetarian
Dairy-free
Egg-free
Lactose-free
Nut-free

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.