Source: Ecological Cooking
Date tried: April 22, 2013
Yield: 6 servings
Time needed: 20 minutes plus time to chill.
Prior preparation needed:
Steam, cool and shred the tempeh
Cook and cool the bulgur wheat
This is very like the more familiar tabouli. A great introduction to tempeh, if you have never tried it before.
Curried Wheat and Tempeh Salad
8 oz. tempeh
2/3 cup Tofu Mayonnaise
1 Tbsp. curry Powder
2 stalks celery, chopped
2 scallions, chopped
Juice of 1 lemon
2 Tbsp. tamari
3 cups cold, cooked bulgur wheat
Whole lettuce leaves, cleaned and wiped dry (leaf or romaine is best)
3 fresh ripe tomatoes
2 Tbsp. toasted sesame seeds
Steam tempeh for 20 minutes. Cool grate and set aside.
In a small bowl, combine tofu mayonnaise, curry powder, celery, scallions, lemon juice and tamari. Stir to mix well.
In a large bowl, stir the mayonnaise mixture into the cold, cooked bulgur. Combine thoroughly.
Carefully fold in the grated tempeh, mixing well.
Wash and dry the lettuce leaves and line serving plates with them.
Spoon the salad onto the lettuce leaves.
Garnish with tomato wedges and sprinkle with toasted sesame seeds.