Curried Tempeh & Rice Salad Box

Curried Tempeh & Rice Salad Box

Easy to make in advance and with a good nutritional balance, this salad box is a perfect lunchtime option.

Serves 3


For the tempeh:

  • 450g (16 oz) tempeh, sliced into 9 pieces
  • 1 tsp curry powder
  • 1 tbsp soy sauce
  • 1 tbsp sesame oil

For the rice salad:

  • 200g (7 oz) long grain rice, cooked as per packet instructions
  • 1 tbsp rice wine vinegar
  • 2 tbsp soy sauce
  • 1 tbsp sesame oil
  • 4 spring onions, sliced
  • 1 red pepper, sliced
  • 150g (5 oz) peas
  • 150g (5 oz) broad beans


  1. Add the tempeh, curry powder, soy sauce and oil together until the tempeh is well coated. Leave to marinade for one hour.
  2. While the tempeh marinates, add the rice, vinegar, soy sauce, oil, spring onions, red pepper, peas and beans together and mix well. Heat a frying pan over a medium-high heat, add the tempeh slices and fry for 2-3 minutes on each side until golden and crisp. Serve a third of the rice salad with 3 pieces of tempeh.

Recipe by Vegan Life in-house chefs.