- 1 package tempeh, cut into 1/2 inch cubes
- water for boiling
- 2 tbsp olive oil
- 3 tbsp mayonnaise or vegan mayonnaise
- 2 tsp lemon juice
- 2 tbsp onion, minced
- 3 stalks celery, minced
- 1 tbsp dried parsley
- 1/4 tsp curry powder
- dash cayenne pepper (optional)
- salt and pepper to taste
Fry the tempeh in the oil for 5 minutes, stirring frequently. Allow to cool.
In a large bowl, combine the cooled tempeh with the remaining ingredients.
Enjoy your tempeh chicken salad on a bed of lettuce, between two lightly toasted pieces of bread or stuffed into a pita bread for a pocket pita sandwich.