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  • 20 oz Tempth
  • 41/2 cup Eggplant
  • 1/2 tsp Rice Vinegar
  • 1/2 tsp Black Pepper
  • 1/2 tsp Salt Divided (optional)*
  • 11/2 cup Watercress
  • 1/4 cup Scallions Diced
  • 1/2 tbsp Lemon Juice
  • 11/2 tbsp Reduced Sodium Soy Sauce
  • 1 tsp Lime Juice
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  1. Pour boiling water over the tempeh to cover it by 2-inches and allow to soak for 30 minutes.
  2. Toss the eggplant with the rice vinegar, pepper, and a quarter teaspoon of salt.
  3. Roast the diced eggplant in an oven at 425*F for about 20 to 30 minutes until golden brown and tender.
  4. Remove the roasted eggplant from the oven and toss immediately with the watercress, scallions, tomatoes, lemon juice, and a 1/4 teaspoon of salt.
  5. Remove the tempeh from the water and pat it dry. Slice it into 1/4-inch slices. Grill or pan sear the sliced tempeh for 2 minutes on each side until golden brown.
  6. Arrange the grilled tempeh on the eggplant salad and drizzle with soy sauce and lime juice.