This flavorful and filling curried tempeh salad is perfect for making 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. 🙂
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 – Iuse 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:
This flavorful and filling curried tempeh salad is perfect for making a hearty sandwich, adding to a wrap or serving over crisp greens. Vegan and gluten-free.
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 – Iuse 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 recipeCalories: 298kcalCarbohydrates: 25gProtein: 15gFat: 17gFiber: 9gSugar: 10g
I usually eat tempeh more for health reasons (I’m vegan) than flavor, but this recipe is actually delicious, I think it is owing to the dressing that takes it over the top. Thank you!
I just made this a second time. I’m not a huge tempeh fan (though steaming it is a game-changer). This recipe, on the other hand, is obscenely delicious. I would bathe in this tempeh salad. It would be my last meal. Amazing.
OMG!! I am obsessed with tempeh, but I find it’s hard to find a variety of delish recipes. This is so so so good! My husband and I love this STRAIGHT OUT OF THE BOWL. Haha it’s so EASY and yummy!! Give it a try. You will NOT be disappointed. Plus the color is BEAUTIFUL!!!
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.
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I usually eat tempeh more for health reasons (I’m vegan) than flavor, but this recipe is actually delicious, I think it is owing to the dressing that takes it over the top. Thank you!
Woo! Love to hear that, Margaret. Healthy food doesn’t have to be boring, right?! 🙂
I just made this a second time. I’m not a huge tempeh fan (though steaming it is a game-changer). This recipe, on the other hand, is obscenely delicious. I would bathe in this tempeh salad. It would be my last meal. Amazing.
Woo!! This makes me so happy to hear! So glad you loved this tempeh salad, Katherine. Thanks so much for the review!
OMG!! I am obsessed with tempeh, but I find it’s hard to find a variety of delish recipes. This is so so so good! My husband and I love this STRAIGHT OUT OF THE BOWL. Haha it’s so EASY and yummy!! Give it a try. You will NOT be disappointed. Plus the color is BEAUTIFUL!!!
Woo!! I’m so pumped this recipe was a hit, Katianne! Thanks for making it and coming back to leave a review. It means the world to me!
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.
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
This recipe is absolutely fantastic! This is definitely going into my regular rotation.
Yay!! I love hearing that, Nancy. Thanks for coming back to leave a comment and star rating. I so appreciate it. <3