Tempeh ‘Chicken’ Salad
Serves: 4
Ingredients
- 1 8 oz package of tempeh
- 2 1/2 — 3 cups water
- 1 Not-Chick’n Bouillon cube
- 1/4 cup celery, diced
- 1/4 cup sweet onion, diced
- 1/4 cup bread and butter pickles, diced
- 1 cup lettuce, chopped
- 1/2 cup Vegenaise
- 2 tsp tarragon leaves
- salt and pepper to taste
Directions
- Boil the water and whisk in the bouillon cube until completely dissolved. Turn the heat down to a simmer.
- Cut tempeh into small cubes and place into the pot of water. Simmer for about 15 minutes or until tender.
- Drain tempeh and allow to cool. Toss in a mixing bowl with the other ingredients. Refrigerate for at least an hour or so before serving.
Notes: Find yourself one of the freshest, tastiest rolls you can get your hands on, toast it lightly, spread some of the tempeh ‘chicken’ salad onto one side, top with more lettuce and enjoy. I sometimes like to kick things up a notch by adding a little dijon mustard into the mixture.
