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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