Makes 4 Sandwiches
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, meaty texture that really satisfies. And, like its blander cousin, tofu, it’s great at absorbing the flavors of surrounding 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 fat-free regular mayonnaise
- 1 tablespoon yellow or spicy golden brown mustard
- 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 place in a bowl. Put in refrigerator to cool. Combine the celery, pepper, pickle, scallion and parsley in a large bowl. Run a knife through the cubed tempeh, just to give it a rough chop. Add chopped tempeh to the bowl, along with the mayonnaise, mustard, lemon, salt and pepper. Fold everything together. Serve with lettuce and sliced tomato on wheat toast, in a pita pocket, or in a lavash wrap. This will keep covered in the fridge for 2-3 days.
Tempeh "Chicken" Salad
Servings per Recipe:Amount per Serving
Calories from Fat:
Total Fat: 9g
Saturated Fat: 1.5g
Dietary Fiber: 12g
The FDA recommends 2000 calories a day as a reasonable average guideline for most adults. Click here to learn how you can use the Monday 2000 to reset the calorie budget you have to spend each day. For specific calorie recommendations based on your age, metabolism and medical history, consult your doctor or nutritionist.