Curried Tempeh & Mango Salad Sammies

1 8oz package Tempeh

1 TBSP soy sauce

1 cup(ish) mango - about 1 mango, peeled & chopped into 1/4 inch chunks

1/4 cup scallions, chopped

For the Dressing:

3 TBSP vegan mayonnaise

2 tsp curry powder

Juice of 2 limes

2 TBSP apple cider vinegar

1 tsp hot sauce (I used Tobasco)

pinch salt

For the sandwiches:

2 large pitas, cut in half to make 2 pockets apiece

thinly sliced red onion

lettuce

extra mango slices

Tear the tempeh into bite-size pieces and place in small saucepan. Cover with water and addthe soy sauce. Cover the pot and bring to a boil, then simmer for 15 mins. Drain & transfer the tempeh to bowl to cool.

Meanwhile, whisk together all the ingredients for the dressing.

Add the mangoes & scallions to the tempeh. Add the dressing and mix well. Cover and refrigerate for at least 1 hour (I chilled overnight), to allow flavors to meld. Adjust the seasonings as you see fit (though I thought the recipe was spot on!). Serve in pitas with lettuce, red onion, and extra mango slices. Serious yum!


Number of Servings: 4

Recipe submitted by SparkPeople user BREAFAWN.