Curry Tempeh Salad

This is a great sandwich mix. The Tempeh

can also be cut into larger chunks and served as "Mock Chicken" salad on lettuce. We make this every week!!

Curry Tempeh Salad

Veg. broth to cover Tempeh in small pan. If using water, add a dash of soy sauce for flavor.

1 pkg. Tempeh

Olive Oil

1 Green Onion Chopped

1 Celery Chopped

¼ Walnuts Chopped

½ cup Mayo

1 tsp Agava

½ T curry powder

¾ t fresh grated ginger

salt to taste

Heat enough broth to cover Tempeh.

Cook Tempeh in boiling water for 8-10 min.

When cool, slice in half - length wise then into pieces. I chop smaller for sandwiches.

Heat oil in saucepan and brown the cut up tempeh. Add a pinch of ground pepper and salt. This brings out the nuttiness in the tempeh.

Add diced Green Onion, Celery and Walnuts to Tempeh.

Prepare Dressing: In separate bowl, mix mayo, Agava, Curry Powder and Grated Ginger. Add to Tempeh and mix. Salt to taste.

***Variation: For more of a Tuna Fish taste, omit Honey, Curry Powder, and Ginger and add Soy Sauce to Mayo.