Tempeh “Chicken” and Egg Salad
The meaty texture of tempeh pairs with hard-cooked eggs in this vegetarian-friendly salad.
Counts as*
- Healthy FatCounts as a serving of Healthy Fat
- ProteinCounts as a serving of Protein
- Raw VegetableCounts as a serving of Raw Vegetable
Suggestion
To complete your meal, add Cooked Vegetable and Healthy Carbohydrate in amounts recommended by your meal plan. You may also have additional Raw Vegetables.
Serving Size
Makes 4 servings (400 calorie Meal)
Makes 3 servings (600 calorie Meal)
What you'll need
1 8-ounce package plain tempeh, crumbled
4 hard cooked eggs, chopped
2 green onions, diced
2 stalks celery, diced
¼ cup reduced fat mayonnaise
¼ cup plain, nonfat Greek-style yogurt
2 tsp. spicy brown mustard
Celery salt and pepper to taste
What to do
Use your hands to crumble the tempeh into very small pieces. Mix tempeh with remaining ingredients, season to taste with celery salt (or plain salt) and pepper. Refrigerate until ready to serve.
Per serving (400 calorie Meal)
Calories: 250
Protein: 19 g
Carbohydrate: 8 g
Fat: 16 g
Per serving (600 Calorie Meal)
Calories: 335
Protein: 25 g
Carbohydrate: 11 g
Fat: 26 g
