Harissa Tempeh with Summer Squash Sesame Salad
Make a fabulous summery plant-based meal of harissa-crusted tempeh with summer squash ribbons, sesame, tahini and greens.
Tootie’s Tempeh is an incredible local Maine product made using organically grown soybeans and a unique fermentation process that does not use plastic, making their tempeh the healthiest and most sustainable with a lovely sweet, creamy flavour; Tooties makes the best tempeh I have ever tasted.
- Serves2
- Cooks in 10 mins
- Prep time 20 mins
- Oil + Salt + Sugar Free
- Low Carb
Low-Carb recipes have a low carbohydrate count. No sugar, no grains; no legumes, no starchy vegetables, no high sugar fruits or milk.
- Essential Vitamins Minerals
- High Fibre
High fibre foods are an important part of a healthy digestive system. Whole grains, fruits, vegetables, nuts and seeds are high in fibre.
- Plant-based Protein
Ingredients
✓ adds to shopping list
Method
Harissa Tempeh with Summer Squash Sesame Salad
BRUSH tempeh with harissa paste and soy sauce.
HEAT a non-stick to medium heat and pan-sear harissa-coated tempeh until golden and caramelised on each side.
THINLY slice summer squash into long wide ribbons using a vegetable peeler, mandolin or knife.
PLATE summer squash ribbons overlapping and sprinkle over salt + vinegar.
ADD pan-seared tempeh over summer squash; you can slice the tempeh first if you prefer.
SPRINKLE platter with sesame seeds, drizzle over tahini and scatter over thinly sliced scallions.
Serving Ideas
Tomato, Green Bean & Basil Salad
Roasted Potato & Herby Tomato Salad
Italian Chickpea, Tomato & Mozzarella Salad
Balsamic Tomato, Beet & Cucumber Salad
Corn, Cucumber & Kohlrabi Salad
Corn, Tomato & Summer Squash Salad
Chef tips + Ingredient Swaps + Ideas
SWAP HARISSA – with gochujang, tomato paste, Thai red curry paste.
SWAP TEMPEH for tofu, mushrooms or other proteins you like.
SWAP SUMMER SQUASH with patty pan squash, zucchini, cucumber, kohlrabi.
THERAPEUTIC DIETS – Adapt the recipe and ingredients according to your healthcare provider. Please remember to read food ingredient labels.
PAN SEAR with 1 tsp olive oil or sesame oil if you like.
ADD HERBS like basil, parsley, chives, dill, smaller amounts of marjoram, oregano, thyme, rosemary.
SWAP ARUGULA for salad leaves, spinach, lettuces, mizuna, cress, beet or radish greens; any leaves you like.
Cook with Confidence
Support your Health
Make healthy taste great
Chef's Table
Membership $12 / mth
LAND + SEA + PLANT
Our Recipe Membership Plans
take the guesswork out of what to cook each week
"how to" help for sustainable dietary changes
support your health
follow the seasons ~ local farm's & markets
Whole Plant Life
Membership $9 / mth
PLANT-BASED VEGAN
LETTER WEEKLY 