Curried Tempeh Salad


1 pk tempeh*
1 tbsp bragg’s liquid aminos (soy)
1 carrot (grated)
3 green onions (chopped)
2 dill pickles (finely chopped)
2 stalks celery (finely chopped)
1 tbsp curry powder
1 clv garlic (minced)
1/2 c Bryanna’s Tofu Mayonnaise
oz salt, pepper, and dulse powder (to taste)


If you are starting with frozen tempeh, steam it until it is thawed through. Cut into small cubes and toss with the Braggs Liquid Aminos. Let sit while you dice and chop the veggies and pickles. In a small bowl mix the mayonnaise, garlic and curry powder. Toss it all together and refrigerate until ready to eat. This salad is best when allowed to sit for a few hours for the flavours to meld. Make it in the morning and serve for lunch. *The tempeh can be replaced with extra firm tofu.

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