Total Time
35mins
Prep 15 mins
Cook 20 mins

Ingredients Nutrition

Directions

  1. Steam the tempeh over boiling water for 20 minutes, cool.
  2. Grate the cooled tempeh and mix it with the nayonaise, mustard, onions, celery, pickle relish, and salt.
  3. Cover and chill if time allows.
  4. Serve on whole wheat bread with lettuce and sliced tomatoes.
Most Helpful

5 5

My vegetarian daughter loves tempeh salad sandwiches - she prefers them to egg salad. This is a great option for packing a vegetarian lunch. Tempeh supplies a lot of protein and fiber in addition to being delicious. I don't grate the tempeh, just mash it (crumble it) with a fork. I generally poach it in water with soy sauce and garlic rather than steaming it. Anyone would like these, not just vegetarians!