Tempeh "Chicken" Salad Recipe #86071
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.
by Kozmic Blues
40 min | 30 min prep
4 sandwiches
- 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
- 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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5 stars