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Tempeh Chicken Salad Sandwich

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The Tempeh Chicken Salad Sandwich is a hearty plant-based alternative to classic chicken salad made with crumbled tempeh and a creamy, tangy dressing. Packed with crunchy vegetables and fresh herbs, it’s a satisfying and protein-rich sandwich perfect for quick lunches or meal prep.

Ingredients

  • 8 oz tempeh
  • 1/3 cup vegan mayonnaise
  • 1 tablespoon dijon mustard
  • 1 tablespoon lemon juice
  • 1/3 cup celery, finely chopped
  • 1/4 cup red onion, finely diced
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons fresh parsley, chopped
  • 8 bread slices or 4 sandwich rolls
  • 4 lettuce leaves
  • 4 tomato slices

Instructions

  1. Cut the tempeh into small cubes or crumble it into bite-sized pieces.
  2. Steam the tempeh for 8–10 minutes to soften the texture and reduce bitterness.
  3. Allow the tempeh to cool slightly, then transfer it to a mixing bowl.
  4. Add vegan mayonnaise, dijon mustard, and lemon juice.
  5. Stir in chopped celery, diced red onion, garlic powder, onion powder, salt, and black pepper.
  6. Mix until the tempeh is evenly coated with the dressing.
  7. Fold in the chopped parsley.
  8. Taste and adjust seasoning if needed.
  9. Toast the bread slices if desired.
  10. Layer lettuce and tomato on the bread, add the tempeh salad mixture, and close the sandwich before serving.

Notes

  • Add chopped grapes or dried cranberries for a sweet contrast.
  • Sliced almonds or walnuts provide extra crunch.
  • Diced pickles or relish can add additional tangy flavor.
  • A small amount of curry powder can create a curried variation.
  • Store the tempeh salad mixture in the refrigerator for up to 4 days in an airtight container.

Nutrition

Find it online: https://thefamilycooking.com/tempeh-chicken-salad-sandwich/