01
Edamame
6.71 cup : 1 cup
Same soy base, different texture
6.7
tempeh substitute
for dressing.
Dressing applications use tempeh blended into creamy emulsions — silken-style or steamed and pureed with rice vinegar, miso, and sesame oil — at room temperature. The lens is emulsion stability above 70°F and how the dressing coats leafy surfaces without sliding off. Tempeh's bean solids contribute 4-6% body to a vinaigrette, enough to cling to romaine ribs. Substitutes here are weighed on as-served taste and coat behavior, not penetration time or skillet heat.
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adjustment for dressing
Blend 1 cup steamed-and-cooled shelled edamame with 2 tbsp rice vinegar, 1 tsp miso, and 3 tbsp neutral oil for a creamy soy-based dressing. The bean solids contribute 5-7% body, slightly thicker than tempeh's blended version. Hold emulsion above 70°F for 4-6 hours; refrigerate within.
02
Bacon
3.31 slice : 1 slice
Smoky cured pork; crumble marinated tempeh with smoked paprika and soy sauce to mimic
3.3
adjustment for dressing
Render 4 slices bacon, reserve 2 tbsp warm fat, and whisk into a 1:3 vinegar-fat dressing — the classic warm bacon vinaigrette. Crumble the cooked bacon into the bowl. The fat solidifies below 80°F so dress greens immediately. Smokier and saltier than tempeh's blended-bean route.
03
Tofu
6.71 cup : 1 cup
Press extra firm, marinate well
6.7
adjustment for dressing
Blend 1 cup silken tofu with 2 tbsp lemon, 1 tbsp tahini, 1 tsp salt for a vegan ranch-style emulsion. Silken's 85% water content gives a thinner, lighter coat than tempeh's bean-solid body — dressings cling 20% less to leafy ribs. Hold emulsion 24+ hours refrigerated.
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04
Turkey Breast
5.012 oz : 8 oz
Nutty flavor, slice thin
5.0
adjustment for this dish
Dice 12 oz cooked, cooled turkey small (1/4 inch) as a topping rather than a blended component — turkey doesn't emulsify into vinaigrettes the way tempeh does when pureed. Toss with the dressing rather than incorporating into it. Holds in the bowl 2 hours at room temp before texture stiffens.
05
Chicken Breast
5.012 oz : 8 oz
Slice thin, marinate well
5.0
adjustment for this dish
Use diced cooked chicken (12 oz, 1/4 inch cubes) as a topping, not a blended ingredient — its myofibrillar protein won't emulsify into a dressing. Toss with vinaigrette at service. Holds at room temp 2 hours per FDA before risk; refrigerate plates between courses.
06
Tuna
3.31 cup : 1 cup
Crumble and season for vegan tuna filling
3.3
adjustment for this dish
Flake 1 cup canned tuna (drained) into the salad as a topping; for blended dressings, puree 1/2 cup tuna with 2 tbsp lemon, 1 tbsp olive oil, and 1 tsp Dijon for a Caesar-adjacent emulsion. Flavor reads marine-savory rather than tempeh's bean-earth. Hold cold; emulsion breaks above 75°F.