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Curried Tempeh Salad with Rhubarb

curried tempehRecipe submitted by Amanda K. of Concord, VA, for the Mambolicious Recipe Contest 2009.


  • 1/2 package of tempeh, diced
  • 1 stalk of celery, small diced
  • 1 stalk of rhubarb, small diced
  • 1 scallion, chopped
  • 1 small box of raisins
  • 2 Tbsp. soy yogurt
  • 1 Tbsp. chopped almonds
  • A dash of sesame seeds
  • Freshly chopped chives
  • Good dash of curry powder


  1. Dice up the tempeh and fry until just golden and crispy. Set aside to cool.
  2. Boil the rhubarb until tender then set aside to cool as well.
  3. Chop the celery and scallions then place into a bowl with the almonds and raisins.
  4. Once the tempeh and rhubarb has cooled, add them to the bowl with the soy yogurt, chives, curry powder, and a little bit salt if necessary.
  5. Stir until the mixture is thoroughly combined and chill for at least 30 minutes. Serve on some toast or lettuce cups.

Servings: 1

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