This flavorful and filling plant-based curried tempeh salad is perfect for spreading on bread for a hearty sandwich, adding to a wrap or serving over crisp greens. Vegan and gluten-free.
Not to toot my own horn, but there have been some pretty amazing tempeh recipes coming out the of the EBF kitchen lately and I’m loving it!! If you need a refresher — these maple balsamic tempeh bowls and this tempeh zucchini noodle ramen are my most recent recipes and they’re definitely worth checking out if you haven’t already. And my latest creation is this curried tempeh salad.
Inspired by my curried chickpea salad, I decided to make another mock chicken salad, but this time with protein-packed tempeh.
The recipe is pretty traditional with bits of chopped celery, red onion, carrots and plump raisins. The dressing is a zippy blend of plant-based mayo, apple cider vinegar, maple syrup, curry powder, olive oil, turmeric, salt and pepper. It has a sweet curry flavor that coats the tempeh nicely and makes for a deliciously creamy, well-dressed curried tempeh salad.
In terms of the prep, it’s super simple and the steaming is totally optional. I use Lightlife tempeh, which is pretty mild so I don’t usually steam it, but I figured it would be a good idea for this particular recipe because the tempeh isn’t being cooked at any other point. That said, if you’re using Lightlife, or simply enjoy the flavor of tempeh, you might find that steaming the tempeh is an unnecessary step.
This salad is one of those salads that tastes great the day you make it, but even better…