Tempeh Salad

Name: Tempeh Salad
Yield: Makes 5 cups
Cuisine: Ethiopian
Ingredients: 2 stalks celery, diced (¾ cup); 3 tablespoons minced green onion; 2 small tart apples (such as Pink Lady or Granny Smith), diced (2 cups); 2 small tart apples (such as Pink Lady or Granny Smith), diced (2 cups); 2 teaspoons ground berbere; 2 teaspoons rice wine vinegar; ¾ cup chopped fresh cilantro; ¼ cup vegan mayonnaise; ½ teaspoon granulated onion; ¼ teaspoon salt, plus more if desired; ½ teaspoon agave nectar; ½ teaspoon whole celery seeds; Freshly ground black pepper; 8 ounces tempeh, steamed and cut into ¾-inch cubes (see cooking tip); 2 small tart apples (such as Pink Lady or Granny Smith), diced (2 cups)

Preparation info

Makes
5 cups

Difficulty
Easy

Appears in

Teff Love

By Kittee Berns

Published 2015

About

I could eat this entire Ethiopian-inspired salad in a single sitting in a heartbeat. It’s tangy, crunchy, comforting, and refreshing all at the same time.

Ingredients

Tempeh Salad

8 ounces tempeh, steamed and cut into ¾-inch cubes (see cooking tip)
2 small tart apples (such as Pink Lady or

Africa
Ethiopia
Main course
Vegan

Method

Combine all of the salad ingredients in a large bowl and toss to combine. Combine all the dressing ingredients in a small bowl or cup and stir well until blended. Pour the dressing over the tempeh mixture and toss or stir gently until evenly distributed. Season to taste with pepper and additional salt if desired. Serve immediately or cover tightly and refrigerate until cold.