Tempeh Salad

Updated: May 21, 2019

10 nourishing plant-based ingredients make up the perfect 10 for sandwiches, salads, or dips.

Makes 6 cups


  • 1 package of tempeh, cooked and once cooled, crumbled

  • 4 stalks celery, diced

  • 2 cloves garlic, minced

  • ¼ cup chopped purple cabbage

  • 4 tbsp Vegenaise

  • 3 tbsp Bragg's Liquid Aminos (or 2 tbsp soy sauce)

  • 1 large pickle, chopped

  • ½ lemon, zest and juice

  • ½ cup parsley, finely chopped

  • 1 package (5 g) nori, shredded/crumbled


In a medium size pot, boil water, add tempeh and cook for 20 minutes. Once done, remove from water and break apart into large chunks to cool, then crumble.

Place all ingredients in a large mixing bowl or container and fold together until thoroughly mixed.

Enjoy as a sandwich with bread or pita, over a bed of arugula or mixed greens as a salad, with crackers or bread as a dip, or all by itself!

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