This High-Protein Egg-Less Tempeh Salad is a quick, flavorful plant-based twist on a classic egg salad—ready in under 30 minutes and packed with 45g of protein per serving! Made with nutrient-rich tempeh, bold seasonings, and a creamy texture, it’s perfect as a sandwich filling, a topping for toasted sourdough, or even enjoyed on its own. A satisfying, easy-to-make dish that’s ideal for meal prep or a quick, nutritious meal!
Egg-less Tempeh Salad
Description
TASTY and EASY! ⬇️
~in less than 30 minutes
(x1 serving) - 45g Protein 💪
Ingredients
Instructions
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Cook Tempeh
Chop/dice a block of tempeh. Heat a skillet with your preferred oil, and cook the tempeh for 3-5 minutes until it turns golden brown.
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Blend Ingredients
In a blender, combine cooked tempeh, nutritional yeast, Dijon mustard, white vinegar, chopped chives, black salt, filtered water, ground turmeric, agave, lemon juice, and black pepper to taste.
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Assemble
Blend until smooth.
Optionally use the mixture as a spread on a large toasted slice of sourdough bread or however you prefer!