Even though it's cold outside, I still like to eat summery foods in the winter sometimes. For some reason I've craved both cold pasta salad and cold tempeh salad during the coldest days so far this season!
Perhaps it's because my tempeh salad is the best thing ever? (and I'm so modest, too)
I just take a package of tempeh (I prefer the Lightlife garden veggie variety for the colorful flecks of veggies and the celery seeds incorporated), roughly chop it, and steam it for a few minutes. Maybe five? Then set aside to cool and chop it more finely once it's cool enough to handle.
Finely mince a few tablespoons of sweet onion and a couple stalks of celery. Drop those into a bowl with about 1/4 cup of Veganaise or Earth Balance mayo. Add a hefty pinch of fresh or dried dill and a little splash of white wine vinegar. Then toast up some sliced almonds. Combine the mayo/veggie mixture, almonds and cooled tempeh in a bowl. If you happen to have any pickled onions in the canning pantry, this is the time to bust them out. Just a couple of minced, pickled pearl onions will really make this special. I almost always round out the flavors with a splash of tamari- it helps this salad mimic the flavors of a chicken salad, but waaaay better.
I like to serve this with some organic Triscuit-style or Wheat Thin-style crackers from the co-op. And if you have any leftovers, it gets even better the second day!