1 cup Zippy Tofu Salad Dressing (see recipe)
8 oz tempeh
½ cup celery, diced
¼ cup green onions
2 teaspoons unsweetened pickle relish
1 teaspoon agave*
2 tablespoons fresh parsley, minced
½ teaspoon salt
1/8 teaspoon freshly ground black pepper
*available in health-food stores
Steam the tempeh for 20 minutes, then cut into ¼-inch cubes. Mix all the ingredients together in a bowl. Serve in a sandwich or salad.
Makes 3 cups, or 4 ¾-cup servings, each with 155 calories, 13 g protein, 5 g fat, 15 g carbohydrates, 4 g fiber.
[Adapted from Soyfoods Cookery by Louise Hagler]