Guest guest Posted February 23, 2008 Report Share Posted February 23, 2008 This is adapted from my mom's hot chicken salad recipe. I will try it with frozen & thawed tofu at some point also. Hot Tempeh Salad 1 cup mayo/vegenaise 2 tbsp lemon juice 1 tsp prepared mustard ½ tsp salt (I used garlic salt) 2 tsp grated onion 2 cup tempeh (I used uncooked) 1 cup celery, finely chopped ½ cup toasted, slivered almonds 1 cup butter/margarine-browned mushrooms 1 5-oz can sliced water chestnuts, drained ½ cup grated sharp cheddar (optional) 1 cup crushed potato chips (I crumbled some saltines) Preheat oven to 450 degrees. Mix the mayo, lemon juice, mustard & salt. Add the onion, tempeh, celery, almonds, mushrooms, & water chestnuts. Pour into a buttered/greased casserole dish. Sprinkle the cheese on top, and the potato chips on top of the cheese. Bake at 450 degrees for 15 minutes, then 350 degrees for 30 minutes. Quote Link to comment Share on other sites More sharing options...
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