1 of 1 photos
| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 sandwiches 171g Recipe makes 4 sandwiches) |
||
| Calories 373 | ||
| Calories from Fat 277 | (74%) | |
| Amount Per Serving | %DV | |
| Total Fat 30.9g | 47% | |
| Saturated Fat 5.2g | 25% | |
| Monounsaturated Fat 8.0g | ||
| Polyunsaturated Fat 15.1g | ||
| Trans Fat 0.1g | ||
| Cholesterol 10mg | 3% | |
| Sodium 620mg | 25% | |
| Potassium 464mg | 13% | |
| Total Carbohydrate 11.8g | 3% | |
| Dietary Fiber 0.9g | 3% | |
| Sugars 1.9g | ||
| Protein 16.6g | 33% | |
Tempeh "Chicken" Salad
By: Kozmic Blues
Mar 7, 2004
For those of you who have never tried it, tempeh is a made from fermented soybeans that have been pressed into firm cakes. It has a "nutty" and meaty texture, and, like tofu, it absorbs flavors of surrounding ingredients really well. Tempeh is a very popular "meat" alternative for vegetarian cooks. The first step in this recipe has you poach the tempeh in boiling water, which mellows out the flavor a bit, and makes it a bit more digestible. This is yet another recipe from, my favorite: The Vegetarian Meat and Potatoes Cookbook.
4 sandwiches
Ingredients
- 12 ounces tempeh, cubed
- 1 stalk celery, minced
- 2 tablespoons red bell peppers, minced
- 1 large dill pickles, minced
- 2-3 scallions, minced
- 1 tablespoon fresh parsley, chopped
- 1/2 cup soy mayonnaise or 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
Directions
1
Place the cubed tempeh in a saucepan of boiling, salted water.2
Reduce heat to low, and simmer for about 12 minutes, drain and set aside to cool.3
I usually toss it in the fridge.4
In a large bowl, combine the celery, pepper, pickle, scallion and parsley.5
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.6
Fold everything together, cover, and refrigerate for at least 30 minutes to let the flavors combine.7
This will keep covered in the fridge for 2-3 days.8
This salad goes great on wheat toast, in a pita pocket, or in a lavash wrap.
Questions about this recipe?
Spot an error in this recipe?
More recipes like this one:
Cream Cheese Tea Sandwiches With Salad Burnet
Try these recipes on Food Network:
Wild Mushroom Spread with Croutons
Gratin of Young Artichokes and Olives
Browse similar recipes by category
- Course > Lunch/Snacks > Sandwiches
- Main Ingredient > Beans > Soy/Tofu > Tempeh
- Preparation > Time to Make > < 60 mins
- Preparation > Number of Servings
- Dietary > Vegetarian > Vegan
- Dietary > Low in... > Reduced Carbs
Featured Reviews for This Recipe
From: Alexander Mar
On Jun 30, 2009
This is probably our favorite lunchtime vegetarian recipe, but it was a bit bland the first time so I subbed the mayo with ranch dressing, and some of the family like to add a nice helping of salt to their servings. I also make it a day beforehand so the flavors can develop longer.
From: canthelpmyself
On May 11, 2009
Nice way to use tempeh. It didn't taste like chicken but my husband said it was more like tuna salad. I didn't red pepper so I used yellow and I didn't have any dill pickles so I used sweet. That may have made a difference. My baby really liked it too. It was better the next day after the flavours had matured a little bit. I don't use a lot of tempeh but I'll do it like this in the future. Thanks for posting
From: yogi
On Mar 10, 2004
Well, I haven't had real chicken salad in ages (so I'm not going to compare) but this turned out a very delicious lunch, wrapped it in a tortilla with a little lettuce. The salad has a little crunch from the veggies and the pickle gives a little kick. I used a homemade soy mayonnaise, so had to add even more salt and pepper because it was pretty bland stuff (MY mayo, that is!) I'm sure regular mayo would have been even better, but I'm not going there! Just a note: I accidentally simmered my tempeh much longer than stated, and it turned out fine. So if anyone leaves it on the stove a little too long, all is not lost!!!
From: tmp68
On Mar 13, 2008
I am new to tempeh, never had the stuff until I found it in the store one day. Looks really weird. I got home, came to look for a recipe and found yours. I could hardly wait for the salad to chill for 30 minutes. I was eating it out of the bowl going to the fridge. Very good salad. Thanks
ideas from Recipezaar
Sister Sites: Food Network | HGTV | HGTVPro | DIY | Fine Living | Great American Country | FrontDoor.com Real Estate | Ecologue
Comparison Shop for Kitchen Appliances & Utensils at Shopzilla & BizRate
UpMyStreet and uSwitch.com provide UK comparison services for Energy, Home Phone, Broadband, Credit Cards, Loans, Mobile Phones and Car Insurance
© 2009 Scripps Networks, Inc. All rights reserved