Tempeh Mock Tuna Salad

Tempeh Mock Tuna Salad

19 Reviews 2 Pics
  • Prep

    30 m
  • Cook

    25 m
  • Ready In

    55 m
bibliobubba
Recipe by  bibliobubba

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

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 4 cups

Directions

  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.

Share It

Reviews (19)

Rate This Recipe
Parjata
17

Parjata

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 would rather avoid tuna because of mercury, dolphins, overfishing, etc...

EMILYAAA
11

EMILYAAA

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 eat, but i added it to our "tuna" melts and they ate it up! I'm not a vegan, so i just used real mayo, which was just fine. And i didn't have celery, so i added cucumber--great texture! I'm a big believer in eating fermented foods, and now this is a fun addition to my recipe box! thanks for this recipe!!

Colleen
10

Colleen

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, since I thought a cup was overkill. Next time I'll be adding a little curry, just for kicks. I didn't bother grating the tempeh but just chunked it - it naturally fell apart during the cooking process. I used vegetable bouillon plus water instead of broth and then added cracked pepper at the very end, before I let it sit in the fridge for a couple hours.

More Reviews

Similar Recipes

Mock Tuna Salad
(474)

Mock Tuna Salad

Virgina's Tuna Salad
(38)

Virgina's Tuna Salad

Southern Apple Tuna Salad
(20)

Southern Apple Tuna Salad

Dill Veggie Tuna Salad
(14)

Dill Veggie Tuna Salad

Grandma Wells' Tuna Macaroni Salad
(18)

Grandma Wells' Tuna Macaroni Salad

Where's the Tuna Salad
(16)

Where's the Tuna Salad

Nutrition

Amount Per Serving (8 total)

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

Based on a 2,000 calorie diet

Top

<

previous recipe:

Where's the Tuna Salad

>

next recipe:

Chickpea Quinoa Mock Tuna Salad