This vegan spicy tempeh, potato and cauliflower salad is a great lunch to eat at home or to make ahead for the days when we might be working from an office again (if you’re not already!) It has a spicy kick that’ll wake you up and stave off any post-afternoon slump. These quantities will make 4 lunches for one person.
Ingredients
150g new potatoes, peeled, boiled and riced or grated
Block tempeh, 200g
1 cauliflower
1/2 tsp red chilli powder
1 tsp cumin
1 tsp paprika
3 tbsp chopped spinach
2 tbsp chopped mint
1 tsp salt
Juice of 2 limes
Method
Combine the chilli powder, mint, cumin, paprika,salt and lime in a bowl.
Preheat the oven to 180 degrees.
Slice the tempeh into thin slices and coat with 2/3 of the chilli mixture. Place in a baking tray.
Slice the cauliflower thinly into slices that are as flat as possible. Coat with 2/3 of the chilli mixture and place in a baking tray.
Bake the tempeh and cauliflower in the oven for 20 minutes.
In the meantime cut the potatoes into quarters and boil till cooked. For the last couple of minutes they’re cooking, put the spinach in the pan to wilt it.
Toss the baked tempeh, cauliflower and potato in the remaining 2/3 of the chilli mixture. Serve with side salad and a squeeze of lemon or lime.
If you like this recipe, try our vegan coconut rice with miso tofu and pickled veg.