Not sure what to do with tempeh, but you’ve heard about it’s amazing protein content? Want to avoid turning on the oven in this heat? Never fear, Alex has done all the leg-and-knife-work for you! Here’s an amazing tempeh recipe that will solidify your love for cultured soy beans:
Tempeh Chicken Salad
12 ounces tempeh, cubed
1 stalk celery, minced
2 tablespoon red bell pepper, minced
1 large dill pickle, minced
2 scallions, minced
1 tablespoon fresh parsley, chopped
1/2 cup vegan mayonnaise
1 tablespoon yellow or stone ground mustard
1 teaspoon lemon juice
1 tablespoon pickle juice
salt & freshly ground black pepper
Directions
1 Place the cubed tempeh in a saucepan of boiling, salted water.
2 Reduce heat to low, and simmer for about 12 minutes, drain and set aside to cool.
3 I usually toss it in the fridge.
4 In a large bowl, combine the celery, pepper, pickle, scallion and parsley.
5 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, pickle juice, salt and pepper.
6 Fold everything together, cover, and refrigerate for at least 30 minutes to let the flavors combine.
7 This will keep covered in the fridge for 2-3 days.
8 This salad goes great on wheat toast, in a pita pocket, or in a lavash wrap.
