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Compliments of Diana Dyer, MS, RD

Curried Tempeh Salad

This is a variation on a recipe I saw demonstrated at Whole Foods Market many years ago.


  1. Cook 1-1/2 cups brown rice and let cool. If you need something quicker, you may use bulgur or whole wheat cous cous (follow directions on package). This is a great way to use left over rice or any other whole grain. Kashi is also great!
  2. 1 lb. tempeh – dice into 1 inch cubes
  3. Place tempeh in a pot with a lid. Cover with water and add 1/4 cup tamari or low-sodium soy sauce. Cover with lid and simmer for 1 hour.
  4. Drain and cool tempeh.
  5. Dice 1 cup celery, 1/2 cup green onions (white and green parts), and 1/2 cup roasted red pepper.
  6. In a bowl, mix the following very well:
    • 1/2 cup hummus
    • 2 Tbsp. lemon juice
    • 2 Tbsp. tamari
    • 2 Tbsp. cumin powder
    • 1 Tbsp. coriander powder
    • 1 Tbsp. tumeric
    • 1 teaspoon black pepper
    • 1/4 teaspoon cinnamon
    • 1/4 teaspoon ground cloves
    • 1/4 teaspoon ginger powder
    • 1/4 teaspoon cayenne
  7. Mash Tempeh to desired texture by hand rather than a food processor (I like to leave it still a bit lumpy). Add the cooked and cooled rice or other whole grain. Thoroughly combine with hummus and spice mix. Taste and adjust as needed.

This is great great great sandwich spread simply filled with ingredients that have cancer-fighting molecules. Eat up to enjoy and celebrate health!