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Crispy tempeh and bean salad

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  • Vegan
  • Dairy free
  • Egg free
  • Lactose free
  • Nut free
  • Vegetarian

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

  • Serves4
  • Cook time10 minutes
  • Prep time5 minutes
Crispy tempeh and bean salad in a bowl

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

Nutritional information

Per serve: Energy: 2544kJ/609 Cals (29%), Protein: 25g (50%), Fat: 43g (61%), Sat fat: 7g (29%), Carb: 26g (8%), Sugar: 9g (10%), Fibre: 12g (40%), Sodium: 1204mg (60%).

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.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. 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.

  2. Step 2

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

  3. Step 3

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

Crispy tempeh and bean salad

Crispy tempeh and bean salad
  • Serves4
  • Cook time10 minutes
  • Prep time5 minutes
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
    Description

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

    Method

    1. 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.

    2. Step 2

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

    3. Step 3

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