Thai-Tempah Zoodle Salad

I love Thai food. I also love cilantro…enough said. My goal was to recreate a plantiful quick meal that was faster (and healthier) then take-out. Mission accomplished.

This vegan recipe has a little bit of spice, a lot of crunchy green goodness and fermented protein power!

BTW- did you know that zucchini contains vitamin C, antioxidant, anti-inflammatory and anti-histamine properties? Take that rice noodles!

Tha_Tempah_Zoodle Salad

Thai-Tempah Zoodle Salad
Serves 4


Tempah Marinade

  • 1/3 cup tamari (or coconut aminos)
  • 1/3 cup balsamic vinegar
  • 2 tbsp olive oil
  • 1/2 tsp cinnamon
  • 1 garlic, minced
  • 1 block of tempah


  • 4 zucchini, sprialized (or thinly sliced length wise)
  • 1 carrot, spiralized (or shredded)
  • 1 red pepper, thinly sliced
  • 1 tbsp hemp hearts
  • Optional Toppings – cilantro, sliced almonds (omit for N/F)


  • 1/4 cup almond butter (or sunflower seed butter for N/F)
  • 2 tbsp tamari (or coconut aminos)
  • 1 tbsp fresh ginger, grated
  • 1 clove garlic, minced
  • 1 tbsp lime juice
  • 1 tbsp raw honey
  • 1 tbsp green Thai curry paste


  1. Mix tempah marinade. Slice tempah in 1/2” slices and place in marinade for 30 minutes (or overnight for extra flavour).
  2. Preheat oven to 350F. Cook tempah on parchment lined baking sheet for 20 minutes, turning half way to brown on both sides.
  3. In large bowl, sprialize and/or slice vegetables.
  4. Blend dressing and toss together with vegetables and hemp hearts.
  5. Portion salad onto four plates. Add optional toppings and serve with a side of 3-4 cooked tempah slices. 

NOTE: not into tempah? substitute the tempah for organic free-run chicken.

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