Tempeh "Chicken" Salad
photo by Jonathan Melendez
- Ready In:
- 12 ounces tempeh, cubed
- 1 stalk celery, minced
- 2 tablespoons red bell peppers, minced
- 1 large dill pickle, minced
- 2 -3 scallions, minced
- 1 tablespoon fresh parsley, chopped
- 1⁄2 cup soy mayonnaise or 1/2 cup regular mayonnaise (more or less to taste)
- 1 tablespoon yellow mustard (spicy golden brown is nice too)
- 1 teaspoon lemon juice
- salt & freshly ground black pepper
- Place the cubed tempeh in a saucepan of boiling, salted water.
- Reduce heat to low, and simmer for about 12 minutes, drain and set aside to cool.
- I usually toss it in the fridge.
- In a large bowl, combine the celery, pepper, pickle, scallion and parsley.
- 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.
- Fold everything together, cover, and refrigerate for at least 30 minutes to let the flavors combine.
- This will keep covered in the fridge for 2-3 days.
- This salad goes great on wheat toast, in a pita pocket, or in a lavash wrap.
Questions & Replies
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Well, I haven't had real chicken salad in ages (so I'm not going to compare) but this turned out a very delicious lunch, wrapped it in a tortilla with a little lettuce. The salad has a little crunch from the veggies and the pickle gives a little kick. I used a homemade soy mayonnaise, so had to add even more salt and pepper because it was pretty bland stuff (MY mayo, that is!) I'm sure regular mayo would have been even better, but I'm not going there! Just a note: I accidentally simmered my tempeh much longer than stated, and it turned out fine. So if anyone leaves it on the stove a little too long, all is not lost!!!
Awesome recipe! I have shared it with everyone who has tasted it. One time I could not find the tempeh I wanted and ended up buying sesame ginger tempeh. I chopped it up and browned it first, cooled it off and mixed with the rest of the ingredients in this recipe. It was fantastic. Have been making it that way ever since. Thanks for posting this recipe!
Delicious! Love tempeh this way. I also used an 8oz package (the whole grain one from Trader Joe's, so good), and followed your easy directions, tweaking the amounts just a bit. I like the poaching method a lot, turned out fabulously tasty with great texture. I only had sweet gerkins around, so used them along with some dill....and of course, Veganese. Thanks Kozmic!
My only criticism of this recipe is that it asks for 12 oz. of Tempeh when they usually come in 8 oz packages, so my tweak is to reduce some of the ingredients, such as mayo and mustard, and I also wrap in large leaf of romain lettuce instead of bread to be more of a "Veggie-Paleo." I also substituted pickle relish--much more convenient and just as good. Yum!
Super yummy! Great in a low calorie wrap with some lettuce and tomato. Really hit the spot. Make recipe as written, except I added some Canadian Steak Seasoning and lemon pepper to the water instead of just salt. I think boiling it in veggie broth would impart nice flavors too. Thanks for sharing!!! UPDATE: This time I didn't simmer the tempeh and it still turned out super good. I also increased the celery, added lemon pepper, omitted the lemon juice, and added a little sweet pickle relish along with the dill pickle. YUM! Love this stuff.
This is delicious! I love tempeh and am always trying to find new things to do with it. I used sweet relish instead of the pickles, and also sauteed/fried the tempeh with half of the scallions in some oil for a few minutes after boiling it. Then added some paprika and shredded carrots to the mix. Wonderful recipe!
Like so many others, I was a tempeh "virgin" and this recipe sounded wonderful. I didn't have any red pepper or fresh parsley, and I subbed pickle relish for the chopped dill pickles, and this still turned out impressively. I used the spicy brown mustard, too. Tastes like that fancy schmancy chicken salad with the pecans in it, thanks to the nutty taste from the tempeh. Thanks for sharing a wonderful recipe!
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