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.
Total Protein 16g
Soy Protein 14g
Sodium 261 mg
From The Whole Soy Cookbook by Patricia Greenberg