2 8 oz. Packages tempeh, cubed
2/3 cup brown rice vinegar
1/3 cup olive oil
1/4 cup dijon mustard
1/4 cup maple syrup
2 lbs. Baby red potatoes, cubed
1 cup finely chopped celery
1/2 cup finely chopped red onion
5 green onions, finely chopped
fill large pot with 1 inch water and set steamer in pot. Cover and bring water to the 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.
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We tried this last night and decided that the tempeh probably should be steamed a little longer. I think it helps if the tempeh cubes are pretty small. The dressing and potatoes were great, and I'm wondering if there would be a good way to season the tempeh so it wouldn't taste so... not great.
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