This main meal salad tastes great on a hot summer’s evening. It is filling, but not heavy and delicious with the fresh pineapple.

Pineapple Tempeh Salad

Serving Size: 4


  • 1 block tempeh (about 1 pound)
  • 1 teaspoon dried basil
  • 1 tablespoon Dijon mustard
  • 1 tablespoon olive oil
  • 1/4 cup fresh lime juice
  • 1/4 cup fresh tangerine or orange juice
  • 1 1/2 cups diced fresh pineapple
  • 1 sweet red bell pepper, cut in small pieces
  • 3 cups Napa cabbage, finely shredded crosswise
  • 1 cup shredded carrots
  • 4 scallions, thinly sliced (about 1/2 cup)
  • 1 tablespoon each finely diced fresh basil, mint, and cilantro
  • coarse salt and ground pepper

Pineapple Tempeh Salad


  1. Slice the tempeh in thin bite-sized pieces.
  2. Brown in a frying pan evenly on all sizes and season to taste. We used a Mesquite sort of flavoring.
  3. Prepare the pineapple and cut into bite sized pieces.
  4. Grate the carrots and cut the scallions.
  5. Cut the red bell pepper (discard the seeds and stem).
  6. In a bowl, whisk together mustard, oil, and juices.
  7. Add tempeh and pineapple.
  8. In another bowl, toss together cabbage, carrots, herbs, and scallions.
  9. Add tempeh mixture to vegetables and toss.
  10. Season with salt and pepper.