Curry Tempeh “Chicken” Salad

@MaryLiny on Twitter was asking for a “Chicken” Salad recipe made with TVP. That stuff is just crap! It is highly processed and made from soy protein isolates (the stuff that gives soy a bad rap that you want to stay far away from). This recipe is made with Tempeh, which is a fermented soybean product, and is super good for you. Protein is an essential nutrient needed to maintain good overall health, but your best choices are going to be plant-based proteins that are unprocessed, especially fermented soy products like tempeh, miso, shoyu, and natto. These fermented foods have great health benefits like building up and supporting the digestive system and strengthening the immune system.

This was a HUGE hit at my Tempeh class last month. Hope you enjoy it! If you don’t like curry powder you can just leave it out.

Curry Tempeh “Chicken” Salad
Makes 4 servings

8 ounce package tempeh
1 celery stalk, diced
1/3 cup currants
1/3 cup slivered almonds
1/2 cup Vegenaise (vegan mayo)
1 tablespoon yellow mustard
1 tablespoon curry powder
1 tablespoon apple cider vinegar
Sea salt and black pepper, to taste

Directions:
Boil or steam tempeh for 10 minutes. Cool then crumble into a bowl and combine with celery currants and almonds. Combine the rest of ingredients in a small bowl. Stir into veggie mixture until well combined.