Directions:
- Place the cubed tempeh in a saucepan of boiling, salted water.
- Reduce heat to low, and simmer for about 12 minutes, drain and set aside to cool.
- I usually toss it in the fridge.
- In a large bowl, combine the celery, pepper, pickle, scallion and parsley.
- Run a knife through the cubed tempeh, just to give it a rough chop (optional, the cubes work fine too) Add chopped tempeh to the bowl, along with the mayonnaise, mustard, lemon, salt and pepper.
- Fold everything together, cover, and refrigerate for at least 30 minutes to let the flavors combine.
- This will keep covered in the fridge for 2-3 days.
- This salad goes great on wheat toast, in a pita pocket, or in a lavash wrap.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 127.62 Kcal (534 kJ) | ||
| Calories from fat | 59.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.6g | 10% | |
|---|---|---|---|
| Sodium | 261.63mg | 11% | |
| Potassium | 233.6mg | 5% | |
| Total Carbs | 8.72g | 3% | |
| Sugars | 1.01g | 4% | |
| Dietary Fiber | 0.76g | 3% | |
| Protein | 10.42g | 21% | |
| Vitamin C | 5.2mg | 9% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 2.6mg | 15% | |
| Calcium | 62.8mg | 6% | |
| Amount Per 100 g | |||
| Calories | 136.41 Kcal (571 kJ) | ||
| Calories from fat | 63.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.06g | 10% | |
|---|---|---|---|
| Sodium | 279.63mg | 11% | |
| Potassium | 249.67mg | 5% | |
| Total Carbs | 9.32g | 3% | |
| Sugars | 1.08g | 4% | |
| Dietary Fiber | 0.81g | 3% | |
| Protein | 11.13g | 21% | |
| Vitamin C | 5.5mg | 9% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 2.8mg | 15% | |
| Calcium | 67.1mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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