Camille's Own Tempeh Salad Recipe

• 4 ounce tempeh cut 1/4" cubes
• 1 1/2 Tbsp. tamari
• 1 1/2 Tbsp. Nayonaise (mayonnaise substitute)
• 1/4 c. plain yogurt Juice of 1/2 lemon
• 2 tsp prepared mustard
• 3 med celery sticks minced
• 1 med green pepper diced
• 1 sm red onion diced
• 3 x hard-boiled egg whites minced
• 3 x black olives sliced
• 1 med fresh dill or possibly parsley sprig diced Lettuce leaves for serving

1. Preheat oven to 350 degrees.
2. Mix tempeh and tamari, and bake uncovered for 10 to 12 min.
3. Let cold.
4. Mix together nayonaise, yogurt, lemon juice, and mustard.
5. Add in celery, green pepper, onion, and egg whites.
6. Mix in tempeh cubes, olives, and minced herbs.
7. Chill, and serve on bed of lettuce.
8. This recipe yields 4 c..
9. Yield: 4 c.

cubes, tamari, nayonaise, plain yogurt juice, mustard, celery, green pepper, red onion, egg whites, black olives, dill

Taken from cookeatshare.com/recipes/camille-s-own-tempeh-salad-98245 (may not work)