Tempeh "Chicken" Salad Recipe
Ingredients:
- 1 package tempeh, cut into 1/2 inch cubes
- water for boiling
- 2 tbsp olive oil
- 3 tbsp mayonnaise or vegan mayonnaise
- 2 tsp lemon juice
- 2 tbsp onion, minced
- 3 stalks celery, minced
- 1 tbsp dried parsley
- 1/4 tsp curry powder
- dash cayenne pepper (optional)
- salt and pepper to taste
Preparation:
In a pot or skillet, bring a few inches of water to a boil and add the tempeh. Allow to simmer for 15 minutes. Drain.Fry the tempeh in the oil for 5 minutes, stirring frequently. Allow to cool.
In a large bowl, combine the cooled tempeh with the remining ingredients.
