This tempeh salad is savory, garlicky, earthy, briney from the mustard and dill pickles, crunchy from the red onion and celery, and creamy from the vegan mayo. Try it in a sandwich or as a toast-topper, or on top of a bed of salad greens!
Prep Time 15minutes
Cook Time 10minutes
Author Katie's Conscious Kitchen
1package tempeh8 oz, diced finely or crumbled
2tbspred onionfinely minced
1stalk celeryfinely minced
1tbspdill picklesminced, or dill pickle relish
2tbspfresh italian parsleychopped
1tbspveganaiseor mayo of choice
1garlic clovevery finely minced
1/2tsptamarior soy sauce
salt and pepper to taste
Finely dice the tempeh and add it to a skillet over medium heat along with a splash of olive oil and a pinch of sea salt and pepper.
Fry the tempeh for 7-10 minutes, tossing occasionally, until nicely browned.
Remove from the heat and add a splash of soy sauce or tamari to the tempeh, tossing in the hot pan to coat. This adds color and savory, umami flavor. Transfer to a bowl to cool.
Toss the rest of the ingredients with the tempeh and enjoy on toast, a bed of greens, crackers, or on a sandwich.
This salad keeps well in the fridge in a sealed container for a day or so.