Tempeh with Artichokes in a Creamy Tarragon Dressing
From The Whole Soy Cookbook by Patricia Greenberg
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
