Tempeh mock chicken salad
Yield: 3 servings
Ingredients:
- 6 oz Tempeh 2 tb Minced fresh parsley
- 1/4 c Mayonnaise* 1 ts Prepared mustard
- 1 Celery stalk finely chopped 1 ts Soy sauce
- 2 tb Minced dill pickle 1 ds Garlic powder
- 2 tb Minced onion
Instructions:
Steam tempeh for 20 minutes. Allow to cool enough to handle. Cut into cubes slightly smaller than 1/2 inch. Combine with remaining ingredients & mix lightly. Serve on a bed of lettuce or as a sandwich filling. * I use tofu based mayonnaise blend the tofu well with a touch of salt & pepper lemon juice & a crushed garlic clove. Frances Moore Lappe Diet for a Small Planet
