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5 from 3 votes

Curried Tempeh Salad

This veganized sandwich filler is a hit with everyone! For a tropical twist, substitute mango for the raisins!
Course: Salad, Sandwiches and Handhelds
Cuisine: Gluten-Free, Nut-Free
Keyword: Curry, Nutritional Yeast, raisins, Red Bell Pepper, Tempeh
Servings: 4
Calories: 232.2kcal
Author: Cindy Thompson, MS, NBC-HWC | Trimazing! Health & Lifestyle Coaching

Ingredients

Tempeh

  • 12 oz tempeh chopped in small cubes, about 2 packages
  • 4 cups water
  • 1 tbsp nutritional yeast
  • 1 tsp poultry seasoning or sage
  • ½ tsp salt

Dressing

  • ½ cup plant-based mayo or plain plant-based yogurt
  • juice of 1/2 a lemon 1 tbsp
  • ½ tsp maple syrup
  • ¼ tsp prepared mustard
  • 1 tsp curry powder or more to taste
  • pinch salt

Salad

  • 2 stalks celery finely chopped
  • 2 green onions thinly sliced or 1 tbsp finely chopped onion/shallot
  • ½ red bell pepper finely chopped
  • ¼ cup raisins or chopped mango

Instructions

  • Combine the water, nutritional yeast, poultry seasoning, and salt in a large saucepan, heat and stir to combine. Add chopped tempeh, and simmer 10 minutes. Drain (reserve broth for another use. Cool tempeh.
  • Combine dressing ingredients.
  • In mixing bowl, combine cooled tempeh cubes, celery, onions, red bell pepper, raisins (or mango). Pour dressing over and stir to combine.
  • Salad gets better as it sets and the flavors bloom. Serve in sandwiches, pita pockets, or on green salad with tomato, avocado, greens and sprouts, if desired.

Nutrition

Calories: 232.2kcal | Carbohydrates: 21.8g | Protein: 18.2g | Fat: 10g | Saturated Fat: 2g | Sodium: 338mg | Potassium: 562.6mg | Fiber: 2.2g | Sugar: 3.2g | Vitamin A: 628.5IU | Vitamin C: 25mg | Calcium: 158.8mg | Iron: 3.1mg