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Egg-less Tempeh Salad

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!

Courses ,
Time
Prep Time: 10 mins Cook Time: 5 mins Total Time: 15 mins
Servings 1
Description

TASTY and EASY! ⬇️
~in less than 30 minutes
(x1 serving) - 45g Protein 💪

Ingredients
  • 1 Block Tempeh (8oz)
  • 1 Tbsp Nutritional Yeast
  • 1 Tbsp Dijon Mustard
  • 1 Tsp White Vinegar
  • 1 Tbsp Fresh Chopped Chives
  • 1/2 Tsp Black Salt (Kala namak)
  • 1/4 Cup Filtered Water
  • 1 Tsp Ground Turmeric
  • 1 Tsp Agave
  • 1/2 Small Lemon (Squeezed)
  • Black Pepper Seasoning (To taste)
  • Avocado Oil (For cooking)
  • Optional Large Slice of Sourdough Bread (Toasted)
  • Optional Fresh Chives (Garnish)
  • Optional Black Pepper Seasoning
Instructions
  1. 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.

  2. 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.

  3. Assemble

    Blend until smooth.
    Optionally use the mixture as a spread on a large toasted slice of sourdough bread or however you prefer!

Read it online: https://itsromab.com/recipe/eggless-tempeh-salad/

Thank you for printing this recipe, I know you're going to love it!

Your foodie friend,

Roma B @itsromab