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- Side One - Cut Out Below -

Curried Tempeh Salad
This is a variation on a recipe I saw demonstrated at Whole Foods Market many years ago. This is great great great sandwich spread simply filled with ingredients that have cancer-fighting molecules. Eat up to enjoy and celebrate health! Directions:

  • 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!
  • 1 lb. tempeh – dice into 1 inch cubes
  • 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.
  • Drain and cool tempeh.
  • Dice 1 cup celery, 1/2 cup green onions (white and green parts), and 1/2 cup roasted red pepper.

- Side Two- Cut Out Below -

Curried Tempeh Salad (cont.)
  • 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
  • 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.