Grilled Tempeh Salad

Serves 6.
Prep Time:
Cook Time:
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Just a moment please...

tempeh salad
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Tempeh grilled with fresh corn and mixed with other tasty ingredients for a delicious, healthy salad.


1 block of tempeh, 12-16 ounces is good
3 ears fresh sweet corn
1 can black beans (15 ounces)
1 jalapeno, seeded and minced (optional)
1/4 Cup basil, minced
Olive oil
Salt and Pepper
Yogurt Sauce:
1 Cup yogurt
1 clove garlic, minced
1/2 lemon, juice only
1-2 Teaspoons hot sauce
1 Tablespoon fresh dill, minced


1) For sauce, mince garlic and dill and stir with other ingredients.  Let chill until needed.

2) Rub corn and tempeh with a bit of olive oil and season with salt and pepper.

3) Grill corn over medium-high heat for about 12 minutes until there are light grill marks on each side.

4) Grill tempeh over medium-high heat for about 8 minutes until it has a crispy exterior.

5) Cut corn off the cob and cube tempeh.  Mix with rinsed black beans and minced basil.  Stir in a bit of olive oil and season with salt and pepper.  Serve warm or cold!