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Easy Curry Tempeh Salad

I’m Kayli Anderson, dietitian and natural foods chef. PBM is your headquarters for empowering, woman-centered plant-based nutrition and lifestyle guidance. 

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CurriedTempehSaladSandwich4079-2.jpg

Easy Curry Tempeh Salad

Yield: 4

Author: Kayli Anderson MS RDN
Prep time: 5 MCook time: 10 MTotal time: 15 M
This Curry Tempeh Salad is a fantastic make-ahead lunch recipe and perfect for a potluck. The longer it sits, the more the flavors develop, and the better it tastes!

Ingredients:

  • 3 celery stalks
  • 4 green onions
  • 2 limes
  • 2 blocks of tempeh
  • ½ cup light coconut milk
  • 2 T curry powder
  • ½ cup dried cranberries
  • salt and pepper to taste
  • Crackers, whole grain bread, or lettuce leaves

Instructions:

  1. Rinse and thinly slice celery stalk and green onion.
  2. Cut the lime in half and squeeze out the juice into a container.
  3. Crumble tempeh with hands or finely chop with a knife.
  4. In a small saucepan over medium-low heat, combine crumbled tempeh, canned coconut milk, dried cranberries, curry powder, and salt and pepper. Let warm for 10 minutes, stirring occasionally. Remove from heat.
  5. Fold in celery stalks, green onion, and lime juice.
  6. Refrigerate for an hour, if time allows, to allow flavors to develop.
  7. Enjoy scooped up with crackers, on toast, or in lettuce wraps.
Created using The Recipes Generator

Related:  Green Goddess Gazpacho

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