1 package tempeh (8 ounces), boiled for 15 minutes
1 large stalk of celery, diced small
1-2 tbsp. finely diced red or yellow onion
1 small dill pickle, diced
1 small carrot, grated
1-2 tbsp. minced parsley – optional
2-3 tbsp. mayonnaise
Sea salt and pepper to taste
Gently boil the tempeh for 15 minutes as this helps to make it easier to digest as well as plump the tempeh up. Drain and discard the cooking water. Let the tempeh cool then break it apart until it’s crumbled. Toss the tempeh lightly with the remaining ingredients. Adjust the salt and pepper to your liking, add additional mayo if you prefer it more wet.
Serve on whole grain bread or in pita pockets with sprouts and tomato or on top of a green salad.
Note: If you’d like a taste of India, this recipe can be adjusted by omitting the pickle and replacing it with ¼ cup raw cashews, 1 tbsp. currants or raisins, and ½ -1 tsp. curry powder.