A delightful and easy-to-make tempeh salad with a zesty dressing, perfect for a quick lunch or light dinner.
Steam the tempeh for about 15 minutes until softened.
Steaming tempeh helps to remove any bitterness and makes it more tender.
Let the tempeh cool to room temperature.
Cooling the tempeh ensures it won't wilt the fresh vegetables when mixed.
Dice the celery, pickle, and onion into small pieces.
Cut the vegetables into uniform sizes for even distribution in the salad.
In a mixing bowl, combine the vegan mayonnaise, mustard, soy sauce, curry powder, and minced garlic.
Whisk the dressing well to ensure all the ingredients are fully incorporated.
Crumble the cooled tempeh into the bowl and add the diced vegetables and parsley.
Crumbling the tempeh gives the salad a texture similar to traditional chicken salad.
Mix everything together until well combined.
Use a spatula to gently fold the ingredients together without mashing them.
Refrigerate the salad for at least 30 minutes before serving.
Chilling allows the flavors to meld together, enhancing the taste.
Serve the salad on a bed of lettuce or with your favorite bread.
Garnish with extra parsley for a fresh and vibrant presentation.
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