Cooking with Tempeh: Curried Tempeh Salad

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 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.

If you’re a curry fan and looking for a new lunch option, I highly recommend checking out this salad because it’s absolutely delish! You might even want to double the recipe… just saying. 🙂

Curried tempeh salad with celery and raisins in a bowl and on two sliced of bread.

Ingredients in Curried Tempeh Salad

  • tempeh – I like to use Lightlife tempeh. Any variety will work!
  • celery, red onion, and carrots – these add a nice crunch to the salad.
  • raisins –  adds a little sweetness and goes perfectly with the curry flavor.
  • vegan mayo – to keep this recipe vegan make sure you’re using vegan mayo, but feel free to use non-vegan mayo if you like.
  • apple cider vinegar, maple syrup, olive oil, turmeric, curry powder, pepper and sea salt – we’re using these eight ingredients to create a sweet curry flavor dressing that coats the tempeh nicely.
  • sunflower seeds and cilantro –  for garnish (optional)

Ingredients in measuring cups for the tempeh salad, chopped carrots, onion and celery.

Notes + Substitutions 

Tempeh 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.

Mix-ins – Feel free to switch up your mix-ins for this curry chicken salad. Sometimes I change up the veggies based on what I have on hand and add extra herbs. Chickpeas would be a great addition and a great way to get extra protein.

Curried Tempeh Salad Recipe Ingredients in a glass bowl -- tempeh, celery, carrots and onion.

Prepping and Storing Curried Tempeh Salad

This salad is one of those salads that tastes great the day you make it, but even better the next day, after marinating in the fridge a bit! I love making a batch as part of my meal prep for the week on Sunday so I can use it for lunches. It just gets better as the week goes on.

To store leftovers: After mixing all of the ingredients together, store in an airtight container in the refrigerator. The salad will keep for 3-5 days.

Curried tempeh salad on a slice of bread a hand is holding. Salad includes sunflower seeds, curry dressing, raisins and veggies.

How to Serve Curried Tempeh Salad

I’m not at all opposed to eating the curried tempeh salad straight from the bowl,  but it’s particularly great for adding protein to a salad or making sandwiches or wraps. Here are some serving suggestions:

  • With crackers for a snack or an appetizer. Try my almond flour crackers.
  • On bread or in a wrap for a sandwich. (I like adding some extra greens!)
  • Over a bed of greens for a meal-sized salad.

Curried tempeh salad in a serving bowl next to two plates with the salad on bread.

More Tempeh Recipes to Try:

More Curry Recipes to Try:

If you make this curried tempeh salad, please be sure to leave a comment and star rating below. Your feedback is super helpful for the EBF team and other readers who are thinking about making the recipe. 

Curried tempeh salad in a serving bowl next to two plates with the salad on bread.

Cooking with Tempeh: Curried Tempeh Salad

Brittany Mullins
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.
4.67 from 3 votes
Prep Time 10 mins
Cook Time 15 mins
Course Vegan
Cuisine American
Servings 6
Calories 298 kcal

Ingredients
  

  • 2 8 ounce packages of Lightlife tempeh any variety
  • 1 cup celery finely chopped
  • 1/2 cup red onion finely chopped
  • 1/2 cup carrots finely chopped
  • 1/2 cup raisins
  • 1/3 cup vegan mayo
  • 2 Tablespoons apple cider vinegar
  • 1 Tablespoon maple syrup
  • 1 1/2 Tablespoons curry powder
  • 1/2 Tablespoon olive oil
  • 2 teaspoons ground pepper
  • 1 teaspoon ground turmeric
  • 1 teaspoon sea salt
  • sunflower seeds and cilantro for garnish (optional)

Instructions
 

  • Prepare tempeh: Chop tempeh into bite-size chunks. Add to a pot with water and a steamer basket and steam tempeh for 10-15 minutes. Set aside and let cool.
  • Prep veggies: While tempeh is cooling chop all the veggies.
  • Combine ingredients: In a large bowl combine tempeh, celery, red onion, carrots and raisins.
  • Prepare dressing: Make dressing by combining mayo, apple cider vinegar, maple syrup, olive oil, pepper, turmeric and sea salt in a bowl. Pour dressing over tempeh, veggies and raisins. Toss to combine.
  • Serve: Serve immediately or place in the fridge to chill before serving.

Notes

Tempeh 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.
Mix-ins – Feel free to switch up your mix-ins for this curry chicken salad. Sometimes I change up the veggies based on what I have on hand and add extra herbs. Chickpeas would be a great addition and a great way to get extra protein.

Nutrition

Serving: 1/6th of recipeCalories: 298kcalCarbohydrates: 25gProtein: 15gFat: 17gFiber: 9gSugar: 10g
Tried this recipe?Let us know how it was!

This recipe was created as part of the Lightlife Blogger Ambassador Program. Thank you for supporting the brands that make EBF possible. 

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Recipe Rating




    12 comments
    1. Yvonne
      February 15, 2020 AT 1:48 pm

      5 stars
      What a lovely recipe…thank you! I have really been enjoying your tempeh recipes as I learn more about cooking nutritious vegan food. I made the recipe as is, although next time I will reduce the salt a bit as it was salty for my palate. I am also going to add a little chopped apple, and maybe even some toasted chopped walnuts, as I think those two ingredients will complement the flavors nicely.

      1. Brittany Mullins
        February 16, 2020 AT 8:39 pm

        You’re so welcome, Yvonne! I’m so glad you enjoyed this recipe. Thanks for coming back to leave a comment + star rating. I so appreciate it. <3

    2. Nancy
      January 31, 2020 AT 1:07 pm

      5 stars
      This recipe is absolutely fantastic! This is definitely going into my regular rotation.

      1. Brittany Mullins
        February 1, 2020 AT 7:09 pm

        Yay!! I love hearing that, Nancy. Thanks for coming back to leave a comment and star rating. I so appreciate it. <3

    3. Michelle L.
      March 29, 2017 AT 9:35 pm

      4 stars
      This turned out SOOOOOO good!

    4. Tara | Treble in the Kitchen
      March 22, 2017 AT 5:30 am

      I think I had some form of curry on our menu 3 times this week!! Love all things curry, so I HAVE to try this out!

      1. Brittany Mullins
        March 22, 2017 AT 8:29 am

        You sound like us. We love all things curry too! I hope you get a chance to try this curried salad, Tara.

    5. Sarah | Well and Full
      March 20, 2017 AT 12:05 pm

      This tempeh salad looks AMAZING on toast! But who am I kidding, pretty much everything is amazing on toast 😉

Parchment paper lined with protein balls.

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