Tempeh Salad

Serves: 5
Total Calories: 53
Yield: 2 complete meal salads


8 ounces tempeh cut into bite sized pieces
1/4 cup sesame tahini
2 tablespoons olive oil
2 tablespoons lemon juice
2 tablespoons shoyu
1/4 teaspoon thyme
1/2 cup grated carrot
1/3 cup minced onion
1/3 cup minced celery
1 to 2 clove garlic pressed
2 tablespoons minced fresh parsley


1. Place the tempeh on a steamer basket that is set in a pot over an inch or so of water. Bring the water to a boil, cover the pot, and steam for 20 minutes. Transfer the tempeh to a medium bowl.
2. In a separate bowl, mix together the tahini, olive oil, lemon juice, shoyu, and thyme. Pour over the tempeh and mix well. Refrigerate an hour or so until well chilled.
3. Add the remaining ingredients to the chilled tempeh and mix well.
4. Serve over a bed of fresh greens. Refrigerate any leftovers up to three days.

For a Change . . .
* For added flavor, include some finely chopped dill pickles and/or bell peppers to this salad.

Nutritional Facts:

Serves: 5
Total Calories: 53
Calories from Fat: 48

This Tempeh Salad recipe is from the Vicki's Vegan Kitchen Cookbook. Download this Cookbook today.

More Recipes from the Vicki's Vegan Kitchen Cookbook:
When Making Green Salads...
Salad Dressings
Lemon Shoyu Dressing
Tahini Umeboshi Dressing
Favorite Flax Oil Dressing
Avocado Yogurt Dressing
Roasted Garlic and Bell Pepper Dressing
Sesame Oil Dressing
Pine Nut Dressing
Hazelnut Vinaigrette
Roasted Garlic Vinaigrette
Mango Dressing
Creamy Hemp Seed Dressing
Savory Lemon Dressing
Miso-Mustard Dressing
Sun Dried Tomato Dressing
Creating a Complete Meal Salad
Lemony New Potatoes with Chives
Maritime Salad
Tuscan Spelt Salad
Black Bean, Corn, and Tomato Salad
Arame Rice Salad
Green Bean Salad
Jody's Marinated Carciofi
Carrot Almond Salad
Tempeh Salad
Cucumber Yogurt Salad
Florida Salad
Red Gem Salad
Cucumber Wakame Salad
Fennel Waldorf Salad
Pearl Buck Radishes
Tomato Avocado Salad
Arame Orange Watercress Salad
Lambie's Raw Kale Salad
Sprouting A Garden in Your Kitchen

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