Tempeh with Artichokes in a Creamy Tarragon Dressing

Firm, nutty tempeh and baby artichoke hearts are bathed in an anise-scented tarragon dressing. ?Serve as a dinner salad along side tofu burgers or by itself for lunch, with slices of hearty whole wheat bread.

  • 1 pound tempeh
  • 2/3 cup soy mayonnaise
  • 4 tbs Dijon mustard
  • 4 tbs olive oil
  • 2 tsp dried tarragon
  • 1/4 cup finely chopped parsley
  • 14-ounce can water packed artichoke hearts, drained and cut into quarters
  • 6 cups mixed greens (optional)

Set a steamer basket over boiling water and steam the tempeh until it is soft, about 5 minutes. ?Let cool and cut into small dices.

Blend the mayonnaise, mustard, oil, and tarragon until smooth

Combine the tempeh, parsley, and artichoke hearts in a large bowl. ?Pour the mayonnaise mixture over all, tossing lightly.

Refrigerate for at least 1 hour. ?Serve on a bed of lettuce, if desired.

Serves 6


Calories 349
Total Protein 16g
Soy Protein 14g
Carbohydrate ?22g
Fat 20g
Cholesterol 7mg
Fiber 3g
Sodium 261 mg

From The Whole Soy Cookbook by Patricia Greenberg