Tempeh “Chicken” Salad
Description: If you haven’t yet explored the versatile world of tempeh, you’re in for a treat. Tempeh, crafted from fermented soybeans pressed into firm cakes, offers a delightful nutty and meaty texture that can make any meal feel hearty and satisfying. Much like tofu, it eagerly soaks up the flavors of the ingredients it’s paired with, making it a fantastic option for those seeking a meat alternative. In this recipe, we begin by poaching the tempeh in boiling water, a step that softens its flavor and enhances its digestibility. Perfectly suited for lunch or a quick snack, this tempeh “chicken” salad is a favorite from The Vegetarian Meat and Potatoes Cookbook, bringing together fresh vegetables and tangy seasonings for a dish that’s both nutritious and delicious.
Total Time: 40 minutes
Prep Time: 30 minutes
Cook Time: 10 minutes
Recipe Category: Lunch/Snacks
Keywords: Tempeh, Soy/Tofu, Beans, Vegan, < 60 Mins
Ingredients:
- 12 ounces tempeh
- 1 cup celery, diced
- 2 red bell peppers, diced
- 1 dill pickle, chopped
- 2-3 scallions, chopped
- 1 cup fresh parsley, chopped
- 1 cup mayonnaise
- 1 tablespoon yellow mustard
- 1 tablespoon lemon juice
- Salt and pepper, to taste
Instructions:
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Prepare the Tempeh: Start by cutting the tempeh into small cubes. Place the cubes into a saucepan filled with boiling salted water. Allow the tempeh to simmer gently over low heat for about 12 minutes. This process will mellow out the tempeh’s strong flavor and make it easier to digest. Once done, drain the tempeh and set it aside to cool. For an extra chill, you can place it in the refrigerator for a quicker cool down.
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Combine Vegetables: While the tempeh is cooling, take a large mixing bowl and combine the diced celery, red bell peppers, chopped dill pickle, scallions, and fresh parsley. Give these ingredients a good mix to ensure they are evenly distributed.
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Mix the Salad: Once the tempeh has cooled sufficiently, give it a rough chop with a knife if desired—this step is optional, but it helps break up the cubes a bit more. Add the chopped tempeh to the bowl with the vegetables. Then, incorporate the mayonnaise, yellow mustard, and lemon juice. Season with salt and pepper to taste. Gently fold all the ingredients together until they are well combined and coated with the dressing.
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Chill and Serve: Cover the bowl with plastic wrap or a lid and refrigerate the salad for at least 30 minutes. This chilling period allows the flavors to meld together beautifully, creating a more flavorful and cohesive salad.
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Storage: If you have leftovers, keep them covered in the refrigerator. The salad will stay fresh for 2-3 days, making it a convenient option for meal prep.
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Serving Suggestions: This tempeh “chicken” salad is incredibly versatile. Enjoy it spread on wheat toast for a hearty sandwich, stuff it into a pita pocket for a portable meal, or wrap it up in a lavash for a satisfying and easy-to-eat option.
Nutritional Information (per serving):
- Calories: 374.2
- Fat Content: 31.3 g
- Saturated Fat Content: 5.2 g
- Cholesterol Content: 10.4 mg
- Sodium Content: 511.7 mg
- Carbohydrate Content: 11.2 g
- Fiber Content: 1 g
- Sugar Content: 1.4 g
- Protein Content: 16.7 g
This tempeh “chicken” salad is a delightful, protein-packed option that’s sure to please both seasoned vegans and those new to plant-based eating. Its rich, savory flavors and satisfying texture make it a great addition to your recipe repertoire. Enjoy! 🌱🥗🍞
