Rainbow Thai Salad with Peanut Tempeh

Rainbow Thai Salad with Peanut Tempeh is a soy-free tempeh salad made with fresh, fermented chickpea tempeh instead of soy. A few simple swaps keep it gluten-free, too.

3 to 4 servings · About 30 min · Soy-free · Gluten-free option

Why fermented chickpea tempeh

Because our tempeh is cultured from chickpeas rather than soybeans, it brings a mild, savory, nutty base that carries bold flavors well and keeps the whole dish soy-free.

Ingredients

• Peanut tempeh: 8 oz fresh tempeh, cubed
• 2 tbsp peanut butter
• 6 tbsp coconut aminos (or 3 tbsp tamari + 3 tbsp water)
• 3 tbsp lime juice
• 2 tbsp maple syrup
• 2 tsp chili garlic sauce
• 1 tbsp sesame oil
• 4 cloves garlic, minced
• Salad: 6 oz rice vermicelli noodles
• 2 carrots, ribboned
• 1 cup red cabbage, thin-sliced
• 1 red bell pepper, thin-sliced
• 1 cup baby spinach
• 2 scallions, bias-cut
• ¼ cup cilantro
• 2 tbsp fresh mint
• Extra peanut dressing: ⅓ cup peanut butter + 3 tbsp tamari + 3 tbsp maple syrup + 1 tsp chili garlic sauce + ¼ cup water + lime juice, whisk until pourable

Instructions

1. Marinate tempeh cubes in peanut marinade 15 to 20 min.
2. Cook tempeh. Bake at 375°F 20 to 25 min (flip halfway), or pan-fry medium-high 3 min per side.
3. Cook rice noodles per package, rinse cold, toss with a small drizzle of sesame oil to prevent sticking.
4. Peanut dressing. Whisk all ingredients together, adding water until dressing is pourable consistency.
5. Assemble. Noodles and veg as a base; top with peanut tempeh. Drizzle generously with extra peanut dressing. Serve with extra lime wedges.

Make it with

Start from a block of OG Raw Chickpea Tempeh, our blank-canvas base for any recipe. For a no-cook protein any night, grab our Tempeh Jerky Variety 3-Pack. Short on time? Reach for our heat-and-serve Quick Tempeh Stir-Fry.

Allergen swaps

Peanut butter → pumpkin seed butter (PEANUT-free). Sesame oil → toasted pumpkin seed oil (SESAME-free). Tamari → coconut aminos (SOY-free). ⚠ If avoiding both peanuts AND sesame: use pumpkin seed butter throughout, do NOT substitute tahini (tahini is sesame-based).

Frequently asked questions

Is Rainbow Thai Salad with Peanut Tempeh soy-free?

Yes. Our tempeh is fermented from chickpeas, not soybeans, so this recipe is naturally soy-free. Check any packaged sauces or condiments if soy is a strict concern.

How do I make it gluten-free?

The tempeh itself is gluten-free. Use gluten-free bread, tamari, or noodles wherever the recipe calls for the standard version, and confirm any packaged sauces are gluten-free.

How do I make it peanut-free?

Swap the peanuts or peanut butter for sunflower seed butter and toasted sunflower seeds. The flavor shifts slightly but the texture holds.

More from the tempeh kitchen

• Maple Mustard Tempeh Buddha Bowl
• Tempeh Reuben