09 January 2011


I made this way-easy curried tempeh spread yesterday. Never had tempeh? It's a fermented soy product that comes in handy for us vegetarians as a nice meat alternative. Higher in protein than regular tofu, and in my opinion depending on the need, more simple to cook with since it's naturally condensed in a way that tofu isn't.

Curried Tempeh Spead

1 8-10 oz package tempeh (I buy LiteLife brand. If you're local, it can be purchased at Meijer and is probably a staple at health food stores.)
1/3 cup soy mayo or regular mayo (Your choice, I used miracle whip because that's what I had.)
1 tsp yellow mustard (Prepared mustard, not dry.)
1 tsp curry powder
pinch chilli powder
1 scallion, minced (optional)

Grate or crumble the tempeh into a bowl. I used a box a cheese grater. In a separate bowl mix mayo, mustard, curry powder, chili powder and scallion if using. When mixed well, add to the grated tempeh and stir together. Serve with crackers as pictured, or use your imagination. I'm thinking it would be good in a sandwich. I do know that whenever I make it, it doesn't last long!

Curried Tempeh Spread (right) pictured with Roasted Red Pepper Hummus & Crackers

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