Tempeh Cashew Curry "Chicken" Salad
Author: 
Prep time: 
Total time: 
Serves: 4
 
Ingredients
  • 8 oz (1 block) tempeh
  • 1 stalk celery, finely chopped
  • 1 tbsp. nutritional yeast
  • ⅛ tsp thyme
  • ⅛ tsp onion powder
  • ⅜ tsp garlic powder
  • ½ - ¾ tsp curry powder, to taste
  • salt and pepper, to taste
  • 5 tbsp. cashews, roughly chopped (see note)
  • 6 - 8 tbsp. mayo (light, vegan, or regular) or nonfat Greek yogurt (see note), more to taste
Instructions
  1. Cut the tempeh into strips and then roughly chop or crumble to resemble shredded chicken or chicken chunks.
  2. Mix all ingredients together. Taste and adjust seasoning -- if I'm making this for just myself, I might go as high as ½ tsp garlic and 1 tsp curry powder.
  3. Serve a sandwich, lettuce wrap, or over a green salad.
Notes
Roasted or raw cashews can be used. If using raw cashews, stir in just before eating (or sprinkle over individual portions when serving), as raw cashews may get mushy. Using salted or unsalted will impact how much additional salt you'll want to add.
I used a mix of nonfat Greek yogurt and low fat mayo in the nutritional estimate.
Nutrition Information
Serving size: ¼ recipe Calories: 205 Fat: 10 Carbohydrates: 13 Fiber: 1 Protein: 15
Recipe by Hidden Fruits and Veggies at https://www.hiddenfruitsandveggies.com/2014/01/15/tempeh-cashew-curry-chicken-salad/