Tempeh Salad with Dijon, Greek Yogurt and Nooch!

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!
Adapted from Grace's Tofu Eggless Salad


Serves 4-5

Ingredients
8 ounces tempeh
1/2 cup plain Greek Yogurt (or vegan mayo)
1 large carrot, chopped
1 stalk celery, finely chopped
1/4 cup olives (I used green)
3 Tbsp. parsley
2 Tbsp. nutritional yeast
2 Tbsp. dijon mustard
1/2 tsp. turmeric
1/4 tsp. smoked paprika
1/4 tsp. cayenne pepper
Pepper to taste

Directions

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!


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 them to make this easier to eat.

I packed this in my lunch for a couple days, without any bread. I enjoyed every bite. And of course it tasted amazing on an English Muffin.

Estimated Nutrition Facts
(Serving Size: 1/5th of recipe)

Excellent source of vitamin A
Cholesterol free
Almost considered low sodium darn those olives!)
A good source of protein, and iron

QUESTION: Tofu or tempeh? Which do you prefer? Green or black olives? Which do you prefer? I LOVE all olives, but green is my favorite.  Any fun weekend plans?