Tempeh Salad Sandwich

Posted by on May 6, 2010 | Comments Off on Tempeh Salad Sandwich

coconut oil
8 oz package of soy tempeh, cut into strips
1 TBSP tamari/soy sauce
2 TBSP fresh parsley, chopped (or more)
1 TBSP fresh basil, chopped (or more)
2 carrots, grated
1 scallion, diced
high quality mayo to taste

  • Heat the oil in skillet over medium heat and cook the tempeh strips until nicely browned on both sides (adding extra oil as needed).
  • Remove from heat, stir soy sauce, and chop tempeh into smaller pieces.
  • In a medium mixing bowl, add all the ingredients (including mayo) and mix well.

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SIDE NOTES:

~ Adapted from “The Chicago Diner Cookbook”. Can be served warm, right out of the pan, or cold. It’s good on a whole grain bun or in pita bread, but I actually prefer it on its own, as a salad (no bread).

~ A tip for getting the tempeh out of its package if it’s new to you (it’s sealed pretty tightly w/ plastic) – just cut it in half across the belly right through the plastic – then you can gently squeeze it out from the ends. I find it’s easier to cut into long strips for frying as opposed to first cutting into a small dice. It’s easier to flip this way.

 For those with various food restrictions, this recipe falls into the following categories:

Dairy Free, Gluten Free, Egg Free, Nut Free, Sugar Free, Grain Free, Vegan, Raw

If you’re eating gluten free, be sure to use a certified gluten free tamari and gluten free bread (or omit the bread and eat this as a salad if avoiding grains entirely). Also, make sure you get SOY tempeh, as I believe the “three grain”, “flax”, and “veggie” tempeh all contain gluten.  Check your mayo ingredients if eating sugar free (or make your own).



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