
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
Ingredients
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
Method
- Add the tempeh, curry powder, soy sauce and oil together until the tempeh is well coated. Leave to marinade for one hour.
- 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.