Tempeh Chicken Salad Recipes

TEMPEH AND BLUE CHEESE SALAD

Steps:

• Place tempeh in a steamer over 1 inch of boiling water, and cover. Steam for 20 minutes, then remove, and pat dry. When tempeh has finished steaming, heat vegetable oil in a skillet over medium-high heat. Add tempeh, and cook until browned, about 5 minutes. Drain on a paper towel-lined plate and allow to cool.
• Whisk together ranch dressing, milk, garlic, dill, and salt in a large bowl. Add the cooled tempeh, drained garbanzo beans, bell pepper, celery, red onion, and romaine lettuce. Toss until the salad has been well coated in the dressing. Gently fold in the blue cheese, then season to taste with salt.

TEMPEH TACO SALAD RECIPE BY TASTY

Steps:

• Cut the tempeh into a medium dice.
• In a medium saucepan, heat a drizzle of olive oil over medium heat. Once the oil begins to shimmer, add the tempeh and cook for 6-8 minutes, until golden brown.
• Add the soy sauce, garlic powder, chili powder, and cumin, stir, and cook for another 5 minutes, until all of the seasonings are well-distributed and the tempeh is browned. Remove the pan from the heat.
• Make the avocado dressing: In a blender, combine the avocado, lime juice, olive oil, salt, and pepper and blend until smooth. Add the water 1 tablespoon at a time until your desired consistency is reached.
• Arrange the lettuce, tomatoes, black beans, corn, cilantro, red onion, and tempeh in a large bowl and pour over the avocado dressing.
• Enjoy!

TEMPEH "CHICKEN" SALAD

Steps:

• Place the cubed tempeh in a saucepan of boiling, salted water.
• Reduce heat to low, and simmer for about 12 minutes, drain and set aside to cool.
• I usually toss it in the fridge.
• In a large bowl, combine the celery, pepper, pickle, scallion and parsley.
• Run a knife through the cubed tempeh, just to give it a rough chop (optional, the cubes work fine too) Add chopped tempeh to the bowl, along with the mayonnaise, mustard, lemon, salt and pepper.
• Fold everything together, cover, and refrigerate for at least 30 minutes to let the flavors combine.
• This will keep covered in the fridge for 2-3 days.
• This salad goes great on wheat toast, in a pita pocket, or in a lavash wrap.

VEGAN TEMPEH SALAD

Steps:

• Prepare the tempeh first breaking it into chunks and steaming it over boiling water for about 15 minutes.
• Set aside and allow to cool.
• Assemble the rest of the ingredients in a large bowl adjusting the amounts according to your preference.
• Finely crumble the cooled tempeh into the bowl and combine with the chopped vegetables.
• Add the mayonnaise last.
• Chill before serving.
• Serve as a sandwich spread - hearty wheat bread is nice, or serve as a dip with organic stone ground tortilla chips.
• Serving size is relative -- .