Tempeh "Chicken" Salad

  • ½ lb tempeh, cubed
  • ½ tsp ground black pepper
  • ¾ tsp salt
  • 1/3 tsp each dried basil, thyme and oregano
  • 2 TB vegetable oil
  • 6 TB minced red onion
  • 1/8 cup minced celery
  • ½ cup vegan mayonnaise

From our cafe!

Toss tempeh cubes with salt, pepper, spices and oil. Arrange in a single layer in a baking dish and roast in a 400°F oven, stirring a few times for even browning and crispness. Let cool. Mix with remaining ingredients and adjust seasonings as needed.

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