This is a great recipe for tempeh salad from _The Natural Lunchbox_
by Judy Brown.
and Carol Sobczak
Spray a skillet with non-stick spray or use a little oil. Brown
- 8 oz. tempeh
- 3/4 C water
- 2 bay leaves
- 1 Tbls tamari
- 2 scallions, chopped
- 1 stalk celery, chopped
- 1/4 C fresh parsley, minced
- 2 Tbls relish
- 4 Tbls tofu mayonnaise
- 2 Tbls dijon mustard with horseradish
Add the water, bay leaves, tamari to the skillet.
Cover and simmer for about 20 minutes until all the liquid is
Remove the lid and allow the tempeh to cool.
In a small bowl, mix scallions, celery, parsley, relish and
In another bowl mix mayonnaise and mustard.
Add dressing to tempeh mixture and chill in the fridge.
This is great on whole grain rolls or in pita bread with lettuce.