Curried Tempeh Salad

4.60 from 10 votes

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.

Prep Time10

Cook Time15

Total Time25

Course: Lunch/Dinner

Cuisine: American

Keyword: curry tempeh salad

Servings:

Author: Brittany Mullins

Ingredients

2 8 ounce packages of Lightlife tempeh any variety
1 cup celery finely chopped
½ cup red onion finely chopped
½ cup carrots finely chopped
½ cup raisins
⅓ cup vegan mayo
2 Tablespoons apple cider vinegar
1 Tablespoon maple syrup
1 ½ Tablespoons curry powder
½ 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