Recipe: Tempeh Mock Chicken Salad

TEMPEH MOCK CHICKEN SALAD

8 ounces tempeh*
3 tablespoons soy mayo, or mayonnaise (plus more to taste)
2 tablespoons nutritional yeast** see note
2 tablespoons chopped dill pickles
2 tablespoons minced fresh parsley
1 teaspoon prepared mustard
1 teaspoon tamari soy sauce***
1 stalk celery, chopped
1/4 medium onion, minced

Cut the tempeh into 1/2-inch pieces and steam it for 10 minutes in about 1/4 to 1/2-inch of water. Cool.

Meanwhile, combine the remaining ingredients and mix well. Add the cooled tempeh and refrigerate the mixture until ready to use.

Serve just as you would regular chicken salad.

*Tempeh is a firm cake made from fermented soybeans. It is very high in protein and can be found in health food stores and most groceries.

**Nutritional yeast is also called Brewer's yeast. It is a rich source of B vitamins and can be found in health food stores and in beer-making shops.

***Tamari is made from soybeans. It is similar to regular soy sauce, but a little thicker. It is available in health food stores and the Asian food section of many groceries.

Makes 4 servings
Source: White Wave Soy Foods in Boulder Cooks Cookbook by Janis Judd