Tempeh is one of the few vegetarian sources of vitamin B12, is high in protein, and low in saturated fats, with absolutely no cholesterol.
The firmness of the tempeh makes this a good replacement for the grilled chicken I used to use in this recipe.
- 250 gm Tempeh, cut into 1cm cubes
- 200 ml Tofu mayonnaise (or other mayonnaise)
- 2 stalks celery, diced
- 1 red onion, diced
- Several handfuls seedless grapes, halved
- 1 handful basil, cut in thin strips
- 1 handful Sunflower seeds or pumpkin seeds or Almonds slivered (optional)
- Boil the cubed tempeh for 15 minutes.
- Add all ingredients to salad bowl and combine, use more or less mayonnaise to get the result you desire, add at least enough mayonnaise to combine ingredients together, more if desired.
- Cover and chill in refrigerator for at least 30 minutes. This is one of those dishes that improves with keeping.
Serve the salad on lettuce leaves or in a pita pocket with salad.
I used Tonzu Tempeh.
My mayonnaise recipe is below, you can increase the mustard if you like.
Sometimes I use spring onions instead of red onion.
If there is no basil round I substitute with parsley, marjoram or oregano.
Sometimes I will toast the sunflower seeds in a cast iron fry pan
1 pack soft tofu (300 gm)
1 lemon, juiced
1 T Dijion mustard
1 small clove garlic, chopped finely
3 T nutritional yeast
Salt and Pepper to taste
- Add tofu, lemon juice, mustard, nutritional yeast and garlic to jar and blend with a stick blender, or other blender and pulse till smooth.
- Add in glugs of olive oil and pulse till a good consistency is reached.
- Add salt and pepper to taste, mixing through thoroughly.
This will make more mayonnaise than is needed in the recipe above. The excess can be used in the next week or frozen in portion sizes for future use.