RECIPE #433, DAY #600
ORIGINAL RECIPE: “Curried Tempeh Spread,” from Nava Atlas’s Vegetarian Five-Ingredient Gourmet*
TIMING: 10 minutes
TOOLS: Nothing special
COOK TYPE: None
HEALTH: Tempeh is fermented soy, so this is almost healthy. The mayonnaise is what almost disqualifies it. Still, if you were going to have a sandwich, one with veggies, fermented soy, and while grain, seedy bread would be a winner.
EXPERIENCE: I really like tempeh. I prefer it to tofu. And although it is a vegetarian staple, there are many people who do not like tempeh. It has a sort of nutty, bitter taste, but just subtly. I really enjoy the texture.
I enjoy this tempeh salad, and not just when I’m on a health kick. It’s tasty and has an interesting texture (and I find lunch salad sandwiches a great vessel for meat alternatives, like tofu, tempeh, or seitan). And put together in just this combination, it’s in its perfect element.
NOTES: I’m going to say it again for emphasis: you should have this sandwich exactly as prescribed. If you don’t like Swiss, you’ll have to figure something out, but I don’t know what, exactly.
Sprouts and cilantro could also work here, as well as sliced red onion.
- Into a small mixing bowl, crumble 1 package of original tempeh. Add 1/3 cup mayonnaise, 1 teaspoon yellow mustard, 1 teaspoon curry powder, and 1 sliced scallion. Mix gently to combine evenly. Taste for salt and pepper.
- Lay out 8 slices of seedy bread. Spread tempeh on 4 slices. On the other 4, layer 8 slices of Swiss cheese, leaves or Romaine lettuce, and salted slices of tomato. Put together and enjoy.
Serve with barbecue chips or just a Pink Lady apple.
LEFTOVER IDEAS: Use any leftover salad to make more sandwiches over the next few days. You could also try it heaped onto a green salad with diced Swiss… I have not tried that.
*Recipe changed from the original.