Tempeh "Chicken" Salad

1. 1

   Place the cubed tempeh in a saucepan of boiling, salted water.

2. 2

   Reduce heat to low, and simmer for about 12 minutes, drain and set aside to cool.

3. 3

   I usually toss it in the fridge.

4. 4

   In a large bowl, combine the celery, pepper, pickle, scallion and parsley.

5. 5

   Run a knife through the cubed tempeh, just to give it a rough chop (optional, the cubes work fine too) Add chopped tempeh to the bowl, along with the mayonnaise, mustard, lemon, salt and pepper.

6. 6

   Fold everything together, cover, and refrigerate for at least 30 minutes to let the flavors combine.

7. 7

   This will keep covered in the fridge for 2-3 days.

8. 8

   This salad goes great on wheat toast, in a pita pocket, or in a lavash wrap.

* Per serving · 4 servings · Values may vary.

No additional tips available.