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Tempeh "Chicken" Salad

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READY IN:
40mins
YIELD:
4 sandwiches
UNITS:
US

Ingredients Nutrition

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, 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.

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