Curried Tempeh Mango Salad


If this cold weather is making you crave summer…this is the perfect thing to make to get you through! This makes a delicious sandwich filling or a great spread to serve over a bed of salad greens. It may sound weird to you, but the flavors meld together so perfectly! Make sure to plan ahead when you want to eat it because it tastes best if it sits for at least an hour or up to overnight before serving. 


1 (8-oz) package tempeh

1 tablespoon tamari

1 cup mango—1 mango or a little less (peeled and chopped into chunks)


3 tablespoons Vegannaise

2 teaspoons curry powder

Juice of 2 limes (about ½ c)

2 tablespoons apple cider vinegar

1 tsp maple syrup 

½ tsp hot sauce

pinch salt

  1. Tear the tempeh into bite-sized pieces and place into a small saucepan. Cover with water and add the tamari. Cover the pot and bring to a boil, then simmer for 15 minutes. Drain and transfer tempeh to a medium sized bowl. 
  2. While the tempeh is cooking make the dressing. 
  3. Add the mangoes and dressing to the tempeh and mix well. Cover and refrigerate for at least one hour or up to overnight. Adjust seasonings to taste. 

This is a recipe adaptation from Vegan with Vengeance by Isa Chandra Moskowitz