I recently discovered a great way to punch up the flavor of a Greek salad while adding protein to round it out to a full meal. This super nutritious Greek salad features dark leafy spinach for extra vitamins and Mediterranean-style grated tempeh and Greek yogurt for added protein.
I was thinking about ground lamb and lamb souvlaki when I prepared this tempeh. By grating a block of tempeh and sautéing it in olive oil with fresh herbs, you can achieve the perfect texture for a salad topping, while infusing a lot of fresh flavor. I am really excited about this tempeh that bursts with fresh oregano flavor. I can’t wait to expand it from salads to pastas, soups and wraps.
One serving of this salad boasts over 24 grams of protein and contains over half the recommended daily amount of vitamins A, C, and K. The recipe below is a hearty portion that kept me full for hours.
Greek Spinach Salad with Herbed Tempeh (2 entrée sized servings)
- 8 oz. tempeh
- 4 Tbsp olive oil
- 2 Tbsp fresh oregano, chopped
- 1/4 cup lemon flavor Chobani Greek yogurt (or 1/4 cup plain Greek yogurt + 1 Tbsp lemon juice)
- 1 small clove garlic, minced
- 4 cups spinach, roughly chopped
- 1 small cucumber, diced
- 1 medium tomato, diced
- 1/4 cup kalamata olives
- 2 oz. feta
- Salt and pepper to taste
- Into a medium sized bowl, grate the tempeh with a large cheese grater.
- Heat 2 Tbsp oil over medium heat. When hot, add tempeh to pan and sauté for 2-3 minutes.
- Add oregano to tempeh and sauté for 4-5 more minutes, until tempeh is golden brown.
- While tempeh is cooking, make the salad dressing. With a whisk in a small bowl, or in a salad dressing shaker, mix together the yogurt, garlic, 2 Tbsp oil, and salt and pepper. Set aside.
- Mix together in a large bowl: spinach, cucumber, tomato, olives, feta and salad dressing.
- When tempeh is done cooking, season with salt and pepper and toss with other salad ingredients. Divide into two bowls and serve.