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Mock Ch***en
Salad
From: Thomas
and Carol Sobczak
This is a great recipe for tempeh salad from _The Natural Lunchbox_
by Judy 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
Spray a skillet with non-stick spray or use a little oil. Brown
the tempeh.
Add the water, bay leaves, tamari to the skillet.
Cover and simmer for about 20 minutes until all the liquid is
absorbed.
Remove the lid and allow the tempeh to cool.
In a small bowl, mix scallions, celery, parsley, relish and
tempeh.
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.
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