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. 🙂

Ingredients Needed

• 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)

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. Sometimes I change up the veggies based on what I have on hand and add extra herbs.

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.

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.

More Tempeh Recipes to Try:

• Tempeh Tacos with Tempeh Taco “Meat”
• Tempeh and Sweet Potato Collard Wraps
• Maple Lemon Tempeh Cubes
• Kung Pao Tempeh Stir-Fry
• Vegan Tempeh Tikka Masala

More Curry Recipes to Try:

• Grilled Curry Chicken
• Summer Vegetable Curry
• Tuna Curry Bowl with Cauliflower Rice
• Curry Chicken Salad
• 5-Ingredient Sweet Potato Curry

Cooking with Tempeh: Curried Tempeh Salad

5 from 6 votes

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.

Print Recipe Pin Recipe

Prep Time 10 minutes

Cook Time 15 minutes

Servings 6

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

 

• 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.
• While tempeh is cooling, chop all the veggies.
• In a large bowl combine tempeh, celery, red onion, carrots and raisins.
• Make dressing by combining mayo, apple cider vinegar, maple syrup, curry powder, 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.

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 the salad. Sometimes I change up the veggies based on what I have on hand and add extra herbs. 

Nutrition

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

Author: Brittany Mullins

Cuisine: American

Keyword: curry tempeh salad

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