Vegan Tempeh 'Chicken' Salad

By
Jolinda Hackett
Jolinda Hackett
Jolinda Hackett has written five books about plant-based cooking and has developed hundreds of vegan and vegetarian recipes.
Learn about The Spruce Eats' Editorial Process
Updated on 03/9/22
Vegan Tempeh "Chicken" Salad on top of lettuce on a plate

The Spruce Eats / Christine Ma
Prep: 20 mins
Cook: 0 mins
Total: 20 mins
Servings: 3 servings
Nutrition Facts (per serving)
334 Calories
28g Fat
9g Carbs
16g Protein
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Nutrition Facts
Servings: 3
Amount per serving
Calories 334
% Daily Value*
Total Fat 28g 36%
Saturated Fat 5g 27%
Cholesterol 6mg 2%
Sodium 137mg 6%
Total Carbohydrate 9g 3%
Dietary Fiber 1g 4%
Total Sugars 1g
Protein 16g
Vitamin C 3mg 14%
Calcium 102mg 8%
Iron 2mg 11%
Potassium 446mg 9%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

A vegetarian "chicken" salad recipe made with tempeh as a vegetarian and vegan chicken substitute. Make it vegan by using an egg-free and dairy-free vegan mayonnaise instead of regular mayonnaise; all of the other ingredients are completely vegan. Another option? To turn this tempeh salad into a simple curried tempeh chicken salad, add in a handful of raisins and slivered almonds and increase the amount of curry, perhaps adding a bit more salt as well. 

Just like a regular chicken salad recipe, this vegetarian tempeh chicken salad recipe is one of those recipes that will do best made ahead of time, so it has plenty of time to chill in the refrigerator, allowing the tempeh to soak up all the flavors.

Ingredients

  • 1 (8-ounce) package tempeh, cut into 1/2-inch cubes

  • Water, for boiling tempeh

  • 2 tablespoons olive oil

  • 3 tablespoons mayonnaise, or vegan mayonnaise

  • 2 teaspoons lemon juice

  • 2 tablespoons minced onion

  • 3 stalks celery, minced

  • 1 tablespoon dried parsley

  • 1/4 teaspoon curry powder

  • 1 dash cayenne pepper, optional

Steps to Make It

  1. Gather the ingredients.

    Vegan Tempeh "Chicken" Salad ingredients in bowls

    The Spruce Eats / Christine Ma

  2. Bring a few inches of water to a boil in a pot or large skillet. Add the cut tempeh. Simmer for 15 minutes.

    Tempeh cooking in a pot with water, on a burner

    The Spruce Eats / Christine Ma

  3. Drain tempeh completely on a paper towel lined plate.

    Tempeh on a paper towel lined plate

    The Spruce Eats / Christine Ma

  4. Heat two tablespoons olive oil over medium heat. Add tempeh and fry for about 5 minutes, stirring frequently to cook on all sides. Remove the pan from heat and allow to cool.

    Tempeh cooking in a cast iron skillet

    The Spruce Eats / Christine Ma

  5. In a large bowl, combine the cooled tempeh with mayonnaise or vegan mayonnaise, lemon juice, onion, celery, dried parsley, curry powder, and cayenne pepper. Stir to combine well, making sure that the mayonnaise mixture evenly coats the tempeh. Season lightly with salt and pepper. Taste, and adjust seasonings or add a bit more salt and pepper to taste, if you'd like. 

    Tempeh with vegan mayonnaise, lemon juice, onion, celery, dried parsley, curry powder, and cayenne pepper in a bowl

    The Spruce Eats / Christine Ma

  6. Enjoy your tempeh chicken salad on a bed of lettuce, between 2 lightly toasted pieces of bread or stuffed into pita bread for a pocket pita sandwich.

    Vegan Tempeh "Chicken" Salad on top of lettuce on a plate

    The Spruce Eats / Christine Ma

Recipe Tips

  • Tempeh must be cooked first—it can't be used raw, even though it will eventually be served chilled.
  • For a variation, add in a handful of raisins and slivered almonds and increase the amount of curry for a curried tempeh salad.