Hey, welcome. Consider following us on Twitter and subscribing to our RSS feed, or sign up for email updates from the Home Page.

Condiment attack! Zippy, satisfying, and perfect for making in advance and grabbing for deadly simple easy meals for a couple of days, you're gonna want to cuddle up with this creamy protein salad. The combination of tempeh and edamame provide tons of nourishment and a variety of texture.

The cucumber garnish provides freshness, crunch, and makes a necessary foil to the heat of sriracha sauce. This salad makes a great toast topper--if you need something fast and portable, grab any variety of store-bought melba toast from your grocer and dig in.

And if you happen to have some black sesame seeds hanging around, feel free to toss some in for a nice visual effect.

Tempeh-Edamame Salad with Sriracha-Avocado Dressing on Toast Points

Print the recipe

serves 4

8 oz tempeh

4 oz frozen edamame (about 2/3 cup)

flesh of 1 ripe avocado

2 TBSP sriracha sauce

2 TBSP rice vinegar

2 TBSP sesame seeds, (toasted, if you have time/energy)

1/2 tsp fine sea or kosher salt

1 medium cucumber, peeled and trimmed

toast, to serve

Steam the tempeh and edamame for 10 minutes.

Meanwhile, mash together avocado, sriracha, vinegar, sesame seeds, and salt until smooth (a few chunks are all right).

When the tempeh is done, toast your bread (if making toast) while the tempeh cools a bit. Halve the cucumber lengthwise, remove seeds with a spoon, and chop into 2-inch baton. When cool enough to handle, cut tempeh into 1/2 - 3/4-inch cubes and add to a mixing bowl with edamame. Mash roughly with a fork until no large cubes of tempeh are left. Stir in dressing and serve with toast garnished with cucumber.