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5 from 2 votes

Fifteen Minute Tempeh Lunch Salad

Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Side Dish
Cuisine: gluten free, oil free optional, tree nut free, vegan
Servings: 4 servings
Author: Gena Hamshaw


  • 8 ounces soy tempeh
  • 1/2 cup chopped celery
  • 1/2 cup peeled and chopped carrot
  • 1/4 cup chopped green onion optional
  • 2 1/2 tablespoons vegan mayonnaise I like Vegenaise or Just Mayo or tahini
  • 2 teaspoons Dijon mustard
  • 1 tablespoon tamari
  • 1 tablespoon apple cider vinegar
  • Optional: 1/2 teaspoon curry powder


  • Bring a pot of water to boil. Use a steamer attachment to steam the tempeh for 5 minutes, or until it has gotten a little plumper. Mix the tempeh with the carrot, celery and green onions (if using) in a medium sized mixing bowl.
  • Whisk together the mayonnaise or tahini, mustard, tamari, vinegar, and curry if desired. Pour over the tempeh and veggies. Mix well. Serve over toast, salad, grains, in a pita, or in a wrap. Leftover tempeh salad will keep for up to three days in an airtight container in the fridge.