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America’s Healthy
Cooking Teacher

Tempeh Salad

We all love richly flavored salads that are high in protein. Problem is that so many of them are also loaded with fat and calories. This one is lighter but not on flavor. You’ll love this on sandwiches or on a bed of salad greens.

Makes 3-4 servings

Ingredient List: 

1 8-ounce package of tempeh, cooked for 5 minutes.
1/4 cup each diced carrot, red onion, celery, cucumber, roasted red pepper
2-3 tablespoons organic sweet relish (found in any natural foods store)
generous pinch dried dill
Vegan Mayo

Step By Step Instructions: 

Cool steamed tempeh to room temperature and crumble into a coarse meal. Toss with diced vegetables, relish, several pinches of dill and vegan mayonnaise to form a creamy salad. Serve chilled over a bed of lettuce or in your favorite sandwich.

Cook’s Tip: To cook tempeh simply submerge in boiling water for 5 minutes. Drain well and cool before crumbling.