Thai Curry Tempeh Salad

[Guest guest]

I'm relatively new to tempeh, but I love this salad. Makes great wraps

or it's even delicious scooped up with tortilla chips. View a picture of

the finished recipe at www.28cooks.com

 

Thai Curry Tempeh Salad

 

2 pkgs (8 oz each) soy tempeh

1 c vegan mayonnaise

1 tbsp red curry paste

1/2 c diced red bell pepper

1/2 c diced green onions

1/4 c fresh cilantro, minced

 

In a large saucepan, bring 4 cups water to boil. Break tempeh into large

pieces and add to boiling water. Boil for 15 minutes. Drain in colander

and rinse with cold water. Cool tempeh. Line colander with 2 layers of

paper towels. Crumble tempeh into small pieces. Cover with 2 more pieces

of paper towels and press out as much water as possible.

In a large bowl, whisk together mayo and red curry paste. Stir in

remaining ingredients, including tempeh, and mix well. Chill in the

refrigerator for an hour. Serve in a wrap, pita, or eat with tortilla

chips.

 

Enjoy!

Christiane