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 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.

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

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.

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

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.

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

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.

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

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. I haven’t tried it, but I’m sure it would make a mean collard wrap!

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

Slices of bread with curried tempeh salad on top. Salad is a mix of tempeh, veggies, raisins and seeds.

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. 

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Curried tempeh salad in a serving bowl next to two plates with the salad on bread.

Cooking with Tempeh: Curried Tempeh Salad

  • Author: Brittany Mullins
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 6


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.


  • 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)


  1. 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.
  2. While tempeh is cooling chop all the veggies.
  3. In a large bowl combine tempeh, celery, red onion, carrots and raisins.
  4. 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 immediately or place in the fridge to chill before serving.
  • Category: Vegan
  • Method: Stove Top
  • Cuisine: American


  • Serving Size: 1/6th of recipe
  • Calories: 298
  • Sugar: 10g
  • Fat: 17g
  • Carbohydrates: 25g
  • Fiber: 9g
  • Protein: 15g

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

This post may include affiliate links. Thank you for your support.

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe rating

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

      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

      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

      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 😉

    6. Beverley @ Born to Sweat
      March 20, 2017 AT 10:23 am

      ah, i am loving this recipe!! tempeh is my favorite, but it definitely needs some spices and herbs to really get the most out of it. going to bring this for lunch soon, with maybe some cabbage to make it a full salad! pinning

    7. Carrie this fit chick
      March 20, 2017 AT 9:48 am

      I never know what to do with Tempeh!! It’s so odd and definitely not something I ever grew up with. Love the sound of this recipe and well all of them- I featured your cauliflower pizza on my blog today because it’s just too good to pass up!

    8. Ashley
      March 20, 2017 AT 8:29 am

      Sooo excited to try this recipe! Your maple balsamic tempeh is pretty much the only way we make tempeh now in my house. Even my husband, who previously declared he hated tempeh, can’t stop eating it!

      1. Brittany Mullins
        March 20, 2017 AT 8:54 am

        Gah! I LOVE that the maple balsamic tempeh converted him! I hope you and the hubs like this salad just as much.

Subscribe + get eating!

Grab your Free 3 Day Clean Eating Meal Plan

Subscribe to our list and get your free printable PDF of the 3 Day Clean Eating Meal Plan and Shopping List!