I first made this dish a few years ago after eating a tempeh salad sandwich at Tommy's on Conventry. The salad was very watery and contained celery (gag). I went on a quest to perfect the recipe at home! All measurements are approximate.
16 oz. tempeh (2 packages)
1 cup diced red pepper
1 cup diced green pepper
1/2 cup low fat mayo (or vegan mayo...I use as little as possible)
1/2 cup pickle relish (I use more)
1/2 cup finely chopped red onion
1/4 cup raw sunflower seeds
1/4 cup chopped scallions
2 tablespoons lemon juice
2 tablespoons dry dill (I pile this in too)
1 tablespoon garlic
1 tablespoon cumin
1. Break the tempeh into chunks and steam for 15 minutes.
2. Add all the other ingredients into a large bowl while tempeh cools.
3. Once the tempeh is cool mix in along with mayo.
4. Chill in the fridge for about an hour.
5. I suggest serving on a pita or a sandwich thin. Sprouts or spinach add a great finishing touch!
*recipe adapted from
http://www.recipezaar.com/recipe/Vegan-Tempeh-Salad-115557
