This tempeh salad recipe is an excellent alternative to chicken or tuna salad for sandwiches and wraps. It also makes a good dip for vegetables or just as a snack with crackers. It is also quicker and easier to make, especially when compared to making chicken salad from scratch.
This tempeh salad recipe was adapted from one in Vicki’s Vegan Kitchen by Vicki Chelf.
8 ounces tempeh, pulsed in food processor into bite-sized pieces
1/4 cup tahini
2 tablespoons coconut oil
2 tablespoons fresh lemon juice
2 tablespoons tamari, or soy sauce
1/4 teaspoon dried thyme
2 carrots, grated
1/4 cup minced onions
2 stalks celery, minced
2 garlic cloves, minced
3 tablespoons fresh parsley, minced
Place the tempeh on a steamer basket, set over an inch or two of water. Bring the water to a boil, cover the pot, and steam for 20 minutes. Transfer the tempeh to a medium bowl.
In a separate bowl, mix together the coconut oil, lemon juice, tamari, and thyme. Pour over the tempeh and mix well. Refrigerate an hour, or until chilled.
Add the remaining ingredients to the chilled tempeh and mix well. This photo shows the tempeh salad ready to be eaten as wraps in Romaine lettuce. Enjoy!
Recipe and photo by Michelle