Tempeh Salad Sandwiches

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Tempeh Salad Sandwiches

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  • Show Name

So Much Picnic Food

  • Show Name

So Much Picnic Food

  • Show Date
July 24, 2021
  • Show Date
July 24, 2021
  • Cook

Carolyn Strickland

  • Cook

Carolyn Strickland

  • Ingredients

I) For Tempeh Salad

  • 8 oz tempeh

  • ¾ cup low sodium “chicken” flavored vegetable broth

  • ½ cup diced celery (roughly 2 stalks)

  • ½ cup finely diced green onion, white and green parts (or sweet onion)

  • ⅓ cup sunflower seeds

  • 3-4 T Tofu-Cashew mayo (see recipe below)

  • 2 tsp dijon mustard

  • 2 T nutritional yeast

  • 1 T lemon juice

  • ½ tsp garlic powder

  • Fresh cracked pepper and iodized salt, to taste

  • Optional ingredients - fresh chopped dill or a few tablespoons of dill relish

 

II) For Tofu-Cashew Mayo

  • ✓ ⅓ cup unroasted cashews, soaked in water to cover for several hours, or boiled for 10 minutes and cooled
  • ✓ 7 ounces organic firm tofu, pressed and drained
  • ✓ 1 t tahini
  • ✓ 1 ½ T lemon juice
  • ✓ 2 T apple cider vinegar
  • ✓ 2 tsp white vinegar
  • ✓ 1 T dijon mustard
  • ✓ 2 tsp agave nectar
  • ✓ 1-2 T water
  • ✓ ¼ tsp onion powder
  • ✓ A few pinches Iodized sea salt (optional) and fresh cracked pepper
  • ✓ ¼ tsp xanthan gum (optional, but helps thicken mayo substantially)

III)  For Sandwiches

  • Whole grain bread

  • Sliced fresh tomatoes

  • Lettuce

  • Broccoli microgreens (optional, but really increases the nutritional value!)

  • Instructions
  1. Break tempeh into small chunks and boil in “chicken” flavored vegetable broth for about 5 minutes, or until all liquid is absorbed. Set aside to cool while prepping other ingredients.
  2. Prepare Tofu-Cashew Mayo by blending all ingredients in a high powered blender or food processor until smooth.
  3. Add 3-4 tablespoons Tofu-Cashew Mayo to a small bowl and stir in dijon mustard, nutritional yeast, garlic powder, and lemon juice; set aside.
  4. In a medium bowl, add celery, onion, sunflower seeds, cooled tempeh, and Tofu-Cashew Mayo sauce. Mix well and chill in the refrigerator until cold.
  5. Serve on whole grain bread with lettuce, tomato, and broccoli microgreens. Enjoy!
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