Tempeh Salad

Tempeh: whether or not someone pronounces it correctly (tem-peh), he’s bound to get a weird or disgusted look from whoever he’s talking to. But usually that look isn’t based on the flavor of the food, rather on the unknown nature of it. Tempeh is a great source of vegan protein and takes on the flavor of whatever you cook it with. Although be sure to not make the beginner’s mistake of not steaming the tempeh before combining it with sauces and vegetables. This recipe is a play off a typical chicken salad made with mayo and tastes great alongside raw veggies, on top of a salad or in a sandwich.

Tempeh Salad


> 1 8 oz block tempeh, cut into 1/2″ cubes
> 1 avocado
> 1/2 onion, diced
> 3 garlic cloves, diced
> 1 carrot, peeled and diced
> 1 celery stalk, diced
> 2 tablespoons sun-dried tomatoes, diced
> 2 tablespoons lemon juice
> 1 tablespoon spicy mustard
> salt and pepper


Steam the tempeh cubes for 15 minutes over the stove. Remove from heat and place in freezer for 5 minutes to cool down.

Meanwhile, mash the avocado and combine with the lemon juice, garlic and diced vegetables. Season with salt and pepper.

After tempeh is cool, mix in with the avocado mixture. Serve on a salad, in a wrap or with crackers.

Makes 4 servings.

Adapted from Margaret’s Dish.


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