Tempeh “Chicken” Salad
At a Glance
- Total
- 40 min
- Servings
- 4.00 sandwiches
Categories
- Salads
- Sandwiches
- Simmered
Dietary
- Vegetarian
Allergens
- Soy
- Eggs
Servings & Nutrition
Original recipe serves 4. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Tempeh "Chicken" Salad brings together 12 ounces tempeh, cubed, 1 stalk celery, minced, 2 tablespoons red bell peppers, minced in a practical dish for home cooking. It takes about 40 min to prepare and cook. It makes approximately 4 servings.
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Equipment
Saucepan, large bowl, knife
Ingredients
- 12 ounces tempeh, cubed
- 1 stalk celery, minced
- 2 tablespoons red bell peppers, minced
- 1 large dill pickle, minced
- 2 -3 scallions, minced
- 1 tablespoon fresh parsley, chopped
- 1/2 cup soy mayonnaise or 1/2 cup regular mayonnaise (more or less to taste)
- 1 tablespoon yellow mustard (spicy golden brown is nice too)
- 1 teaspoon lemon juice
- salt & freshly ground black pepper
Instructions
Place the cubed tempeh in a saucepan of boiling, salted water.
Reduce heat to low, and simmer for about 12 minutes, drain and set aside to cool.
I usually toss it in the fridge.
In a large bowl, combine the celery, pepper, pickle, scallion and parsley.
Run a knife through the cubed tempeh, just to give it a rough chop (optional, the cubes work fine too) Add chopped tempeh to the bowl, along with the mayonnaise, mustard, lemon, salt and pepper.
Fold everything together, cover, and refrigerate for at least 30 minutes to let the flavors combine.
This will keep covered in the fridge for 2-3 days.
This salad goes great on wheat toast, in a pita pocket, or in a lavash wrap.
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