Total time: 25 min

Makes 2 servings.


  • 1 block of Trader Joe’s Organic 3 Grain Tempeh
  • 2 spoonfuls of pickle relish (try to get the unsweetened kind in a can)
  • 2 spoonfuls of vegan mayonnaise
  • 2 slices of vegan cheese (I prefer Violife cheddar slices)
  • Salt & pepper
  • Arugula, optional


  1. Bring some water to boil in a sauce pan.
  2. Break the tempeh in half and put it in the boiling water. Let it boil for 10 minutes.
  3. Take the 2 pieces of tempeh out of the water and pat them dry with a paper towel.
  4. Put each piece of tempeh in a bowl and mash the tempeh with a fork until you can no longer mash.
  5. Put a dollop (1 spoonful) of pickle relish and 1 dollop of vegan mayonnaise in each bowl. Mix.
  6. Break 2 slices of cheese (about Kraft single size) into small chunks and split the chunks amongst the bowls.
  7. Microwave the bowls for 30 seconds to melt the cheese.
  8. Mix the melted cheese in.
  9. Add some salt and pepper to taste.
  10. Add some washed arugula to each bowl to complete the salad.