Broccoli Salad with Mango and Tempeh
From: Ian Seddon's Cookbook
🥘 Ingredients
- avocado oil or other neutral-flavored oil 2 tbsp
- Tempeh Crumbles 1
- Kosher
- soy sauce or tamari 1 tbsp
- lime juice from medium lime ½ tsp
- frozen shelled edamame 6 oz
- medium shallot 1
- serrano 1
- roasted ½ cup
- ripe yellow/Ataúlfo mangos OR dried mango 2-3 oz
- good-quality creamy vegan yogurt 2 oz
- vegan mayonnaise or more yogurt ¼ cup
- medium lime 1
- broccoli 1 lb
- Extra virgin olive oil
- Cooked Rice 3 ¾ cup
- fresh cilantro 1 handful
If you’re a tempeh hater and bought tofu instead, try making this Simple Baked Tofu or pan-fried tofu. For baked tofu, start the recipe by preheating the oven and prepping your tofu; bake it while you make the Broccoli Salad in step 3. If making pan-fried tofu, make it in step 3 instead of the Crispy Tempeh. Not a fan of cilantro? Omit it. Storage: Store the assembled broccoli salad in the fridge for about 3 days. It’s great right out of the fridge! Top with a squeeze of lime juice to freshen up the flavors. Nutrition boost: For extra veggies, mix in chopped red bell pepper or cucumber. For more protein, sprinkle with hemp seeds. Shortcut: Use 12 oz of edamame instead of tempeh in this recipe. Skip steps 2 and 3, and toss the edamame with the Broccoli Salad as listed in step 4(b).
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1For the crispy tempeh: avocado oil or other neutral-flavored oil , Tempeh Crumbles , Kosher salt, soy sauce or tamari , lime juice from medium lime . For the broccoli salad: frozen shelled edamame , medium shallot , serrano , roasted , ripe yellow/Ataúlfo mangos OR dried mango , good-quality creamy vegan yogurt , vegan mayonnaise or more yogurt , medium lime , broccoli , Extra virgin olive oil . For the for finishing: Cooked Rice , fresh cilantro .
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2Defrost the edamame in boiling water or cook according to the bag instructions. Drain well and pat dry.
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3Open some windows for ventilation and line a large surface with a few paper towels.
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4Cook the tempeh (video link here). Heat a 12-inch (30 cm) nonstick frying pan with the avocado oil over medium-high to high heat for a few minutes, or until very hot. Add the Tempeh Crumbles and spread them out without overlap. Cook for 2 minutes undisturbed, then toss. Cook for a total of 10 minutes, stirring every 1 ½ minutes, or until mostly golden brown and crisp (some pieces will get brown before others; that’s okay). If needed, lower the heat to medium to prevent burning. Transfer the tempeh to the paper towel-lined surface to blot out excess oil and season with a couple pinches of salt. Once the tempeh has cooled off a bit, transfer it to a bowl. Add in the soy sauce and the lime juice. Toss to coat the tempeh.
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5While the tempeh cooks, make the Broccoli Salad. Finely chop the shallot and chile pepper, if using. Roughly chop the peanuts. Dice the fresh mango into ¼- to ½-inch ( timer cm) cubes, or chop dried mango into small pieces (or use scissors to cut into strips, then into small pieces). In a large bowl, whisk together the yogurt, mayo, 1 1/2 tbsp lime juice, and a pinch of salt. Add the pulsed broccoli, edamame, diced shallot, chile pepper if using, peanuts, and mango, tossing to coat. Taste, adding more lime juice for tang or more salt as needed. If your yogurt is not very rich, you may want to drizzle in some olive oil.
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6Reheat the Cooked Rice by adding it to a microwave-safe bowl, tossing in a couple ice cubes, and microwave covered, until heated through. If using, chop the cilantro and stir into the Cooked Rice while still warm. Season with a pinch of salt.
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7Assemble. Add the Crispy Tempeh to the Broccoli Salad and toss. Serve with seasoned rice or bread/pita.