Tempeh "Chicken" Salad


4.8 of 5 (16)
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Nutritional Info
  • Servings Per Recipe: 7
  • Amount Per Serving
  • Calories: 132.3
  • Total Fat: 8.7 g
  • Cholesterol: 1.5 mg
  • Sodium: 121.1 mg
  • Total Carbs: 8.5 g
  • Dietary Fiber: 2.3 g
  • Protein: 7.8 g

View full nutritional breakdown of Tempeh "Chicken" Salad calories by ingredient
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Number of Servings: 7

Ingredients

    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

Directions

Boil the tempeh for about 5 minutes, then rinse with cold water and crumble into a bowl. Add all other ingredients, mix. Refrigerate until cold. Serve in pita bread with sprouts or on crackers.

Makes 7 1/2 cup servings.

Number of Servings: 7

Recipe submitted by SparkPeople user SHANAYMACHINE.

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Member Ratings For This Recipe

  • I used green bell peppers instead of onion and celery as I don't like them. It came out very good. I packed it for lunch in a sandwich thin. Very tasty and satisfying :) - 1/22/13

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  • My whole family loved this recipe! - 4/12/12

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  • I did not have all the ingredients, so made do with onion, celery, tempeh, vegan mayo and seasonings. That was enough. Who knew that tempeh could make such a great cold salad. Thanks so much for posting this for us all. - 12/17/11

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  • Quick, easy and yummy! I had this for lunch 2 days in a row now in a whole wheat tortilla. Really filling and satisfying. - 6/23/11

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  • Love this! Easy to make and great to have on hand for packing lunches! I didn't have any celery so I subbed some chopped water chestnuts, and added a chopped hot pepper for extra kick. I like the idea of adding grapes (mentioned in other reviews); I'll have to give it a try! - 7/26/10

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