When I first saw Grace’s recipe for “Tofu Eggless Salad” I was bummed because I really dislike tofu, but I loved the recipe. So I thought… I’ll use tempeh! Right away I googled, “Can you eat raw tempeh?!”. I knew the answer had to be yes because after all it is a vegetable (a bean, to be precise) but I wasn’t sure if it was normal to eat it raw. I soon found that while it may not be the norm to eat raw tempeh, it’s been done before and it’s not too strange. That’s how this recipe came to fruition.
Tempeh Salad with Dijon, Greek Yogurt and Nooch!
Ingredients
- 8 ounces tempeh **
- ½ cup plain Greek Yogurt (or vegan mayo)
- 1 large carrot, chopped
- 1 stalk celery, finely chopped
- ¼ cup olives (I used green)
- 3 Tbsp. parsley
- 2 Tbsp. nutritional yeast
- 2 Tbsp. dijon mustard
- ½ tsp. turmeric
- ¼ tsp. smoked paprika
- ¼ tsp. cayenne pepper
- Pepper to taste
Instructions
- Chop the tempeh into small chunks (~1/4 inch) and add to a medium bowl. Add the remaining ingredients and mix until well-incorporated. Scoop onto your favorite bread, serve and enjoy!
Notes
** This is a low FODMAPs recipe, but tempeh does give me some gas and bloating (Sorry, but it’s true). While tempeh may be considered “low FODMAPs”, eat with caution!
Once I made this, I couldn’t stop eating it. I grabbed one of our giant forks from the drawer (the fork I typically use for large salads or to serve large meats) and I dug in. HA! NOTE: I actually grated my carrots into strips, but I would recommend shopping for them to make this easier to eat.
I packed this in my lunch for a couple of days, without any bread. I enjoyed every bite. And of course, it tasted amazing on an English Muffin.
Nutrition Highlights
(Serving Size: 1/5th of recipe)
Under 150 calories
Excellent source of vitamin A
A good source of protein, and iron
Have a great day!
