Tempeh and Potato Salad
This casual, hearty dish will become a fast favorite in your home.
2 8-oz. pkgs. tempeh, cubed
⅔ cup brown rice vinegar
⅓ cup olive oil
¼ cup Dijon mustard
¼ cup maple syrup
2 lbs. baby red potatoes, cubed
1 cup finely chopped celery
½ cup finely chopped red onion
5 green onions, finely chopped (about ½ cup)
- Fill large pot with 1 inch water, and set steamer basket in pot. Cover, and bring water to a boil. Place tempeh in basket. Cover, reduce heat to medium low and steam 10 minutes.
- Meanwhile, whisk together vinegar, oil, mustard and maple syrup in large bowl. Add hot tempeh to dressing, and toss to coat.
- Steam potatoes in steamer basket 12 minutes, or until potatoes are tender, stirring once. Add potatoes to tempeh mixture, and toss to coat. Cool completely, tossing occasionally.
- Add celery and onions to salad, and toss to combine. Season with salt and pepper. Serve at room temperature, or refrigerate until ready to serve.