This Curried Tempeh Salad recipe is in our regular lunch rotation. And for good reason. You can prep it ahead and enjoy it on bread, in a wrap, or even to top salad greens. And if you're on the go you can make any of that ahead of time and it'll be ready when you are. I like this one with any of our chickpea varieties.
Curried Tempeh Salad
Yield:
4 servings
Prep Time:
5 minutes
Cook Time:
10 minutes
Total Time:
15 minutes
If you're looking for a delicious meal that you can make ahead and eat on the go, this one's for you. It's not fussy. Just slap it between two slices of bread or in a wrap. If you want to get fancy, top it with lettuce and tomato.
Ingredients
- 1 8 oz. package Luv Tempeh chickpea tempeh, any variety diced small
- 1 teaspoon neutral oil
- 1 teaspoon curry powder
- 1⁄2 cup raisins
- 1 cup celery diced
- 1 medium carrot shredded
- 1⁄4 cup sunflower seeds
- 1⁄4 cup red onion minced
- 1⁄4 cup vegan mayo
- salt and pepper to taste
Instructions
- Add oil to a frying pan on medium high heat. When the pan is hot, add the tempeh. Season lightly with salt and pepper. Turn heat down to medium and cook until lightly browned. Set aside.
- Add the cooked tempeh, curry powder, raisins, celery, carrot, sunflower seeds, red onion, and mayo to a medium bowl. Stir well to combine. Taste and season with additional salt and pepper to your taste.
- Serve on a salad, on bread or in a wrap.