Grilled Tempeh Salad with Peaches and Pistachios is a summertime favorite. You can serve it is a main dish for lunch, and it also makes a delicious side dish to go along with dinner. This easy recipe is vegan with a gluten-free option.
Grilled Tempeh Salad with Peaches and Pistachios
The idea for this salad originated by an omnivore recipe I came across years ago. I don't remember exactly what the salad was, but I know it wasn't made with tempeh, peaches, or tofu feta. It had some sort of grilled meat, another type of fruit, and a different cheese. I like to use omni recipes as inspiration sometimes, and when I adapt them, they rarely look like the original!
Because of its hearty texture, tempeh is the perfect food to cook on the grill, which is why I chose it for this salad. Once its marinated, you just have to cook it for a few minutes on each side and it’s ready to go. I also love to cook fruit on the grill, and peaches are my favorite. Tempeh and peaches pair together well in this dish.
Dennis said that this salad seemed like something you'd get at a high-end vegan restaurant the first time I made it!
What is Tempeh?
Tempeh is a fermented soy bean patty that originated in Indonesia. Because it’s fermented, it can have discolored spots that almost look moldy. It’s perfectly safe to eat, though. Some people say that the fermented flavor of tempeh bothers them, but I’ve never had a problem with it myself. If that’s it bothers you, simply steam it for a few minutes before cooking it or simmer it in a bath of vegetable stock for about half an hour before adding using it in the recipe.
Some tempeh makes mix grains in with the soy beans to add a little texture. If you follow a gluten-free diet, make sure your tempeh isn’t made with barley or wheat berries.
Tempeh can usually be found in the same area of the grocery store as tofu, which is usually the produce are or the refrigerated section.
How to Make Tempeh Salad
This salad is really easy to make!
- First you mix together the marinade ingredients and allow the tempeh to marinate for about 2 hours. You can leave the tempeh in the marinade overnight, but pop it in the fridge if you do.
- Then you mix together the dressing ingredients.
- Next you grill the tempeh and peaches. Tempeh should be grilled for about 5 minutes per side, while the peaches only need about 3 minutes per side.
- Finally, you assemble the salads. First you mix the dressing and the spring mix together, and then you add the tempeh, peaches, tofu feta, and pistachios.
Before we moved into our house, I used to grill in the kitchen with an electric grill. I loved that little grill, and I would cook corn on the cob, portobello mushrooms, zucchini, and red peppers on it often.
The previous owners of our current house left an outdoor grill behind for us. It was an older model, but it looked like it had only been used once. After a scrub down to remove any traces of meat, we were in the grilling business! We started grilling just about anything and everything including veggie burgers, corn on the cob, romaine lettuce, Brussels sprouts, and fruit kebabs.
How to Customize Your Salad
You can easily make this salad your own!
- I used my own tofu feta here, but if you can get your hands on store-bought vegan feta, go ahead and use it. Violife has a dairy-free feta and rumor has it there are more brands working on their own versions.
- Instead of tempeh, you use tofu. Super firm tofu works well on the grill.
- Nectarines can be used instead of peaches.
- You can use any type of nut instead of pistachio, or seeds can be used if you have a nut allergy.
- Any type of lettuce can be used instead of spring mix.
Grilled Tempeh Salad with Peaches and Pistachios
For the Marinade
- 2 tablespoons vegetable stock
- 2 tablespoons tamari
- 2 tablespoons rice wine vinegar
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ½ teaspoon black pepper divided
- ½ teaspoon sea salt divided
For the Dressing
- ¼ cup olive oil
- 3 tablespoons balsamic vinegar
- 1 tablespoon Dijon mustard
- 1 clove garlic minced
For the Salad
- 1 8-ounce package tempeh cut into strips, about ¼ inch thick
- 2 peaches pitted and sliced into wedges
- 5-ounces spring salad mix
- ½ cup tofu feta
- ¼ cup toasted pistachios
- In a small bowl, mix the stock, tamari, vinegar, garlic powder, onion powder, ¼ teaspoon pepper, and ¼ teaspoon salt. Place the tempeh in a shallow baking dish or pan, and pour the mixture over it. Gently toss to coat. Let marinate for at least two hours. You can let it marinate overnight in the fridge for more flavor.
- In another small bowl, whisk together the olive oil, balsamic vinegar, mustard, garlic, and the remaining salt and pepper.
- Heat a grill to medium-high, or place a grill pan on your stovetop over medium high heat. Place the tempeh strips on the grill, and cook for about 10 minutes, flipping the strips at about the halfway point.
- Add the peaches to the grill, and cook them for about 6 minutes, flipping after 3 minutes. You’ll want both the tempeh strips and the peaches to have nice grill marks. Remove them from the heat.
- In a large bowl, place the spring salad mix and toss with the balsamic dressing. Add the grilled tempeh and peaches, along with the tofu feta and pistachios. Serve while the tempeh and peaches are still warm.
Recipe originally published May 22, 2017. Updated July 25th, 2021.