Curried Tempeh Salad
Yield:: 4 servings
This chewy salad is great on crackers or in sandwiches. For an attractive luncheon, scoop the salad onto lettuce-lined plates, garnish it with a little paprika, and surround it with fresh tomato wedges.
  • 8 ounces (½ pound) tempeh
  • ½ cup diced celery
  • ½ cup grated carrots
  • ½ cup Low-Fat Egg-Free Mayonnaise, or your favorite egg- and dairy­ free mayonnaise
  • ¼ cup thinly sliced scallions
  • 2 to 4 Tablespoons minced fresh parsley
  • 1 Tablespoon Red Star Vegetarian Support Formula nutritional yeast flakes
  • ½ to 1 teaspoon curry powder
  • salt and ground black pepper, to taste
  1. Steam the tempeh for 20 minutes. Let it cool until it can be comfortably handled. Cut the tempeh into ¼-inch cubes, and place it in a medium mixing bowl.

  2. Add the remaining ingredients to the tempeh, and mix them together gently but thoroughly.

  3. Season the salad with salt and pepper, to taste.

  4. Serve the salad at once, or transfer it to a storage container, and chill it in the refrigerator.
Nutrition Information
Calories: 198 Fat: 10 gm Carbohydrates: 14 gm Protein: 11 gm

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