Tempeh and Soba Noodle Salad

Tempeh and Soba Noodle Salad

 

Spice up your salad with this simple but delicious vegan recipe.

It’s a salad, but it’s also a complete healthy entrée. Made with fresh vegetables and delicious soba noodles, tender and juicy tempeh has 25 to 40 grams of protein, 600 calories and a lot of flavor. What else can you ask for?

 

25 g/400   Protein (approx.)/calories (approx.)	40 g/600   Protein (approx.)/calories (approx.)
1 tsp	1 tsp	Sesame oil
2 tsp	2 tsp	Canola oil
2 tsp	2 tsp	Rice vinegar
1 tsp	1 tsp	Low sodium soy sauce
Dash	Dash	Ground white pepper
½ cup	1 cup	Cooked soba (buckwheat) noodles
1	1	Carrot, grated
2	2	Green onions, chopped
1 cup	2 cups	Asparagus spears, cooked, chilled and chopped into 2-inch pieces
2 oz.	4 oz.	Tempeh, crumbled
½ cup	½ cup	Cooked edamame (green soybeans)

In a bowl large enough to hold all ingredients, whisk together the oils, rice vinegar, soy sauce and white pepper. Add the soba noodles, vegetables, tempeh and edamame and toss well.