Posted by: saramcglothlin | September 23, 2012

Curried Tempeh Salad

After yesterday’s Whole Foods lunch, I knew I wanted to recreate the curried tempeh salad.  I had never prepared tempeh before, so I looked to Brittany’s blog as a resource.  It was so much easier than tofu in that there was no pressing/draining/blotting required.  I also prefer the texture.

Curried Tempeh Salad

  • 4 oz tempeh, cut into 1/2 in. cubes (I used Lightlife’s Three Grain)
  • 2 T plain greek yogurt (I used Chobani 0%)
  • 1.5 T whole grain mustard
  • 1 tsp curry powder
  • dashes of: cumin, coriander, cayenne pepper, paprika

Mix tempeh with yogurt and mustard.  Then add spices and blend well.

I put the it over a bed of greens with balsamic and added 1/2 avocado and cashews.

 

 

Have you prepared tempeh? Do you prefer tempeh or tofu?

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Responses

  1. OMMGGG so excited for you that day 1 is tomorrow! I can’t wait to hear about it! And that curried tempeh looks DELICIOUS.


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