Tempeh "Chicken" Salad

Recipe by Kozmic Blues
READY IN: 40mins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Place the cubed tempeh in a saucepan of boiling, salted water.
  • Reduce heat to low, and simmer for about 12 minutes, drain and set aside to cool.
  • I usually toss it in the fridge.
  • In a large bowl, combine the celery, pepper, pickle, scallion and parsley.
  • 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, salt and pepper.
  • Fold everything together, cover, and refrigerate for at least 30 minutes to let the flavors combine.
  • This will keep covered in the fridge for 2-3 days.
  • This salad goes great on wheat toast, in a pita pocket, or in a lavash wrap.
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