Tempeh “Chicken” Salad

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.