Tempeh Temptress: Iron-Rich Vegan Asian Salad
If you’ve been following along with recent posts here on our superFRESH blog, you might be rather aware of our quest for iron-rich, plant-based foods.
Need to catch up? Check these out:
Meet the majestic Japanese ponzu sauce (and put on your plate)
Now that we’re all caught up, let’s get to work on this DELICIOUS, nutty, iron-rich Asian salad.
The starring ingredient this time is tempeh, a fermented soy protein that is nutty and umami and rich in both protein and iron.
I mixed iceberg lettuce (we’re having a moment) with baby kale to mix and match on light tastes and iron-rich dark greens. Feel free to meet me in the middle and make this with baby spinach and you’ll be doing great on iron.
Your new friend Ponzu makes a return appearance in the dressing to make it taste bright and fresh.
½ package tempeh
2 cups greens
½ cup sliced cucumber
2 tbsp chopped chives and/or sliced red onion
½ cup shelled edamame, cooked
½ cup sliced red pepper
1 tbsp sesame oil
1.5 tbsp ponzu
½ avocado, optional
Chop the tempeh into small cubes and sautée in avocado oil. Turn the pieces so they cook evenly.
Place the veggies in your salad bowl. Mix up your dressing, and stir to coat.
Place your mixed, dressed salad in your serving bowl. Top with tempeh, then top with pumpkin seeds and/or sesame. Add avocado, if using. Enjoy!
Don’t like red pepper? Add some orange instead to get your vitamin C into the salad so you can help your body absorb more iron.