Tempeh Mock Tuna Salad

Tempeh Mock Tuna Salad

20
bibliobubba 0

"For vegetarians craving the taste and texture of tuna salad, this comes close."

Ingredients

55 m servings 128 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 128 kcal
  • 6%
  • Fat:
  • 8.7 g
  • 13%
  • Carbs:
  • 7.7g
  • 2%
  • Protein:
  • 6.3 g
  • 13%
  • Cholesterol:
  • 3 mg
  • < 1%
  • Sodium:
  • 677 mg
  • 27%

Based on a 2,000 calorie diet

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Directions

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  1. Heat the broth to a light boil over medium-high heat. Add the tempeh to the broth, and simmer for 25 minutes. Drain and let cool to room temperature for 15 minutes. Once cooled, grate tempeh into a large bowl.
  2. In a small bowl, whisk together the soy sauce, lemon juice, garlic, and seaweed flakes. Pour the seaweed mixture in with the grated tempeh and stir until well mixed. Mix in the red onion, celery, and dill pickles. Toss with the mayonnaise. This salad can be served immediately, but is best when chilled for several hours to allow the flavors to blend.
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Reviews

20
  1. 26 Ratings

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Fantastic! I followed the recipe almost exactly, except used a bit more tempeh and mayo. The taste and texture are convincingly close to the real thing. Perfect for those who like tuna salad but...

this was my first experience with Tempeh (i could only find the 5 grain kind, so that's what i used) and it was delicious! I was sure it was going to be too funky for my 2 and 3 year olds to ea...

YUM. Seriously delicious, even without the celery (although the consistency is a bit runny because of that omission. who cares about that!?!?). I also decreased the amount of dill pickle, sin...