Tempeh Salad

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Tempeh Salad

Source: Jan Wolff, Food Writer, New Jersey

 

8 oz. tempeh, diced (1 pkg.)

2 Tbsp. tahini (sesame butter)

2 Tbsp. olive oil

2 Tbsp. tamari soy sauce (gf if necessary)

2 Tbsp. fresh lemon juice

1 large stalk celery, finely chopped

1 small onion, finely chopped

1 medium carrot, grated

1/2 tsp. dried thyme, optional

 

In a steamer basket fit into a large pot, steam diced tempeh for 15 minutes

over medium heat. Meanwhile, in a small bowl, blend together tahini, olive

oil, soy sauce, and lemon juice. Blend well with a wire whisk or in the

container of a small food processor until the mixture is thick and creamy.

Place cooked tempeh in a large bowl, add the tahini blend and the remaining

ingredients. Mix well. Serve warm or cold.