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Tempeh Salad

What you need: 

1 (8 ounce) package soy or multigrain tempeh, broken in chunks
1/4 cup sweet pickle relish
1/4 cup celery, finely chopped
1/4 cup red onion, finely diced
1/4 cup green bell peppers, finely diced
1/4 cup red bell peppers, finely diced
1/4 cup green onion, sliced into 1/4" rings
1/4 cup raw sunflower seeds
2 tablespoons tamari, Bragg's or soy sauce
2 tablespoons finely chopped fresh parsley (Italian flat-leaf, if possible)
2 tablespoons fresh lemon juice
1/2 teaspoon finely minced fresh garlic
1 teaspoon ground cumin
1 tablespoon chopped fresh dill weed, firmly packed or 1 teaspoon dry dill weed
1/8-1/4 teaspoon black pepper
1 cup vegan mayonnaise (I use Vegenaise)

What you do: 

1. First, cook the tempeh by steaming it over boiling water for 15 minutes or by boiling it for 5 minutes. Set the tempeh aside and allow it to cool.
2. Combine the rest of the ingredients (except the vegan mayonnaise) in a large bowl, adjusting the amounts according to what you like. Finely crumble the cooled tempeh into the bowl with the veggie mixture and combine thoroughly.
3. Add the vegan mayonnaise last. Chill before serving. Enjoy!

Preparation Time: 
30 minutes
Cooking Time: 
Recipe Category: 


This is an interesting salad, I really like the flavor.  I asked my non-veg son to try it, and he said it tasted like tuna salad.  I made it exactly as the recipe calls for but can't wait to try the curried version.  I tried to use less Vegenaise but felt like it really needed the whole cup.  Next time I'll try making the lower fat vegan mayo myself.


Just made a toned-down version of this with nori flakes and only half the mayo (1 part unsweetened soy milk to 2 parts olive oil instead of Veganaise) and lots of dill. Great on its own, but I'm eating it mixed in with some massaged raw kale and brown rice pasta... super hippie food! Can't wait to try the curried variation!


The curried chicken salad variation is out of this world. Happy, happy tastebuds!  :)>>>


I've made this and some variations of it several times. Quick and delicious!


hi there.
this is absolutly great, i do work at the wholes foods in woburn and i have gotten the tempeh salad on a many of occasions during my break.
i also used garlic pita chips while eating this and it was delish.


this is very good. I used a small block of  firm tofu instead of tempeh; i didn't heat it up I just crumbled it up in the bowl. I do not like cumin or dillweeds, so I left them out.I used carrots instead of celery, and left out the parsley because i did not have any. I added mucho curry powder. very easy and very tasty.
thank you!


yeah this recipe is really fun cuz you can just change the proportions and variety of ingredients to whatever you have on hand/really like and it always turns out super yummy.. the original recipe is just to get the taste of the whole foods kind.. but I'm glad you liked it :)


DELISH. okay, so i changed mine a lot, and this is what my recipe ingredients ended up being:
8 oz tempeh
1/4 red onion, diced
3 stalks celery, diced
1/2 c sunflower seeds
2 tsp relish
3 tablespoons vegan mayo
2 tablespoons mustard (your choice)
2 tablespoons nutritional yeast
Cumin, garlic powder, salt, pepper, and basil to taste

and it was SO GOOD. and it's only 130 calories per half cup serving. BOMB.


Some variations you can do are:

add shredded or powdered nori to make a tuna salad..

add powdered veggie chicken stock, curry powder and dried cranberries to make a curried chicken salad (so good)..

another positive thing about this recipe is the fact that it makes 3 times as much salad for half the price of the Whole Foods kind...

the photo I submitted used the Low Fat Mayonaise recipe from this site instead of Vegenaise..

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