This dish reminds me of chicken salad because of the tempeh’s meaty firmness and the sage scented poultry seasoning in the dressing. In fact, you can use exactly as you would regular chicken salad: in a sandwich, spread between slices of hearty whole wheat bread and topped with crisp lettuce or sprouts, or as a main course, scooped onto a bed of mixed greens and garnished with cantaloupe spears. It’s versatile, simple to prepare, and wonderful for lunch or a light summer supper.
- 1 1/2 pounds tempeh
- 1/2 cup soy mayonnaise
- 4 basil leaves, chopped
- 1/2 tsp salt
- 1/4 tsp white pepper
- 1 tsp poultry seasoning
- 2 celery stalks, finely chopped
- 1/3 cup chopped red onion (about 1/4 medium red onion)
In a large pot, set a steamer basket over boiling water and place the tempeh in it. Steam the tempeh, covered, for 8 minutes or until soft. Remove from the heat and cut the tempeh into cubes. Set aside.
In medium mixing bowl, whisk together the mayonnaise, basil, salt, pepper, and poultry seasoning. Add the tempeh, celery, and onion and toss gently.
Total Protein 27g
Soy Protein 26g
Sodium 292 mg
From The Whole Soy Cookbook by Patricia Greenberg