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+ servings
Grilled Tempeh Salad with Peaches and Pistachios

Grilled Tempeh Salad with Peaches and Pistachios

Break out the grill, because you’re going to want to make this Grilled Tempeh Salad with Peaches and Pistachios.

This recipe makes 2 large salads or 4 side salads.

Course Salad
Cuisine American
Keyword grilled salad, grilled tempeh, tempeh salad, vegan salad
Yields 4 salads
Author Dianne Wenz


  • 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
  • 1 8- ounce package tempeh cut into strips
  • 4 tablespoons olive oil
  • 3 tablespoons balsamic vinegar
  • 1 tablespoon Dijon mustard
  • 1 clove garlic minced
  • 2 peaches pitted and sliced
  • 5- ounces spring salad mix
  • ¼ cup toasted pistachios
  • ½ cup tofu feta


  1. 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.
  2. In another small bowl, whisk together the olive oil, balsamic vinegar, mustard, garlic, and the remaining salt and pepper.
  3. 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 15 minutes, flipping the strips at about the halfway point.
  4. 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.
  5. In a large bowl, place the spring salad mix and toss with the balsamic dressing. Add the grilled tempeh and peaches, the pistachios and the tofu feta. Serve while the tempeh and peaches are still warm.