Let me start with a confession. I don't really know what to call this dish. Because it's all vegetable, some might be inclined to call it a salad. However, it starts in a skillet. Does that make it a stir fry? Can a dish be both a salad and a stir fry at the same time? What is our obsession with categorizing dishes, anyway?
Because I had to call it something, I settled on Tempeh Skillet Salad. I'd love to hear your suggestions in the comments if you have other ideas!
What I do know about this dish is that it cooks up in mere minutes, using a lot of ingredients you probably already have on hand. I also know it's high protein and relatively low carb, and could easily be gluten-free depending on the ingredients you use. This dish is a great solution for a busy weeknight, when you feel like you have no time to cook, but can't bear the thought of eating a cold salad for dinner. Oh, and did I mention it's super tasty? It is.
For simplicity's sake, this recipe is written for one healthy serving. Feel free to scale it up to feed a pair, a group, or even an army. The cooking time won't change. Promise.
Tempeh Skillet Salad
Yield: 1 serving
1 tsp olive or coconut oil
4 oz tempeh, cut into bite-sized chunks
4-5 crimini mushrooms, sliced
1/4 green or red bell pepper, cut into strips
1/4 c cooked chickpeas
1 large clove garlic, minced
2 Tbsp soy sauce or tamari
pinch red pepper flakes
handful of mixed baby greens
- In a medium nonstick skillet, heat oil over medium-high heat. Add tempeh, mushrooms, and bell pepper.
- Cook 3-4 minutes before stirring with a wooden spatula, so that everything gets nice and brown on one side.
- Stir in chickpeas, garlic, and soy sauce, then cook 1-2 minutes until garlic begins to soften.
- Remove from heat and toss in red pepper flakes.
- Serve over mixed baby greens.