Source: dLife

This hearty vegetarian sandwich is filled with tempeh and vegetables in a yogurt sauce.

Servings

8 oz Tempeh
0.5 cup fresh chopped celery
0.5 cup chopped red bell peppers
0.25 red onion , minced, equal to 1/4 cup
2 tbsp chopped parsley
1 tbsp low sodium soy sauce
0.25 cup plain nonfat yogurt
2 tbsp light mayonnaise
1 tbsp dijon mustard
1 pinch black pepper

1 Cut the tempeh into 1/2-inch cubes. Place them in a steamer over boiling water and steam for 20 minutes.
2 Meanwhile, in a medium bowl, mix together the celery, bell peppers, red onions, and parsley. When the tempeh is soft and thoroughly cooked, sprinkle the soy sauce over it and add it to the vegetables.
3 In a small bowl, whisk together the yogurt, mayonnaise, mustard and black pepper and stir into the salad. Toss everything well. Serve at once or chill for later.

Tempeh is a traditional Indonesian food made from cultured whole soybeans that are pressed into thin cakes. This high-protein product can be found in the frozen foods section of most natural food stores.