Curried Tempeh Salad is a soy-free tempeh salad made with fresh, fermented chickpea tempeh instead of soy.
3 to 4 servings · Soy-free
Why fermented chickpea tempeh
Because our tempeh is cultured from chickpeas rather than soybeans, it brings a mild, savory, nutty base that carries bold flavors well and keeps the whole dish soy-free.
Ingredients
- 1 lb fresh tempeh, steamed 12 to 15 min and cooled
- ⅓ cup mayo
- 1½ tsp curry powder
- 1 tsp honey or maple syrup
- 1 tbsp lemon juice
- ½ cup golden raisins
- 1 small apple (Honeycrisp), small dice
- 2 stalks celery, diced
- ⅓ cup toasted cashews
- salt to taste
Instructions
- Toast curry powder. Dry skillet over medium, stir constantly 60 sec until fragrant. Blooming the spice in a dry pan deepens its flavor significantly.
- Make dressing. Stir mayo, bloomed curry powder, honey (or maple syrup), and lemon juice together until smooth.
- Combine. Crumble or dice cooled tempeh. Fold into dressing. Add raisins, apple, and celery; stir to combine.
- Add cashews last. Fold in right before serving to preserve their crunch. If making ahead, store cashews separately.
Make it with
This pairs with Curry Aioli and Curried Tempeh Salad. Start from a block of OG Raw Chickpea Tempeh (shop it here). Short on time? Reach for our heat-and-serve 10-Minute Crispy Tempeh Cubes.
Allergen swaps
Mayo → egg-free mayo (egg-free). Cashews are TREE NUTS → substitute toasted pepitas (pumpkin seeds) or toasted sunflower seeds for a tree nut-free version.
Frequently asked questions
Is Curried Tempeh Salad soy-free?
Yes. Our tempeh is fermented from chickpeas, not soybeans, so this recipe is naturally soy-free. Check any packaged sauces or condiments if soy is a strict concern.
Is this recipe gluten-free?
The tempeh is gluten-free and this recipe is gluten-free as written. Just double-check any store-bought sauces or condiments you add.
How do I make it tree-nut-free?
Replace the cashews with toasted pepitas (pumpkin seeds) or sunflower seeds to keep the crunch without tree nuts.
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