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+ servings
Two triangular slices of toast are topped with an easy tempeh lunch salad.
5 from 3 votes

Fifteen Minute Tempeh Lunch Salad

Author - Gena Hamshaw
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Yields: 4 servings


  • 8 ounces tempeh, cut into 1/2-inch cubes (225g)
  • 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
  • 2 teaspoons Dijon mustard
  • 1 tablespoon tamari
  • 1 tablespoon apple cider vinegar
  • 1/2 teaspoon mild curry powder (optional)


  • Bring a pot of water to boil. Insert a steamer attachment. Steam the tempeh for 10 minutes. 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.