Tempeh Mock Tuna Salad

4.6
(32)
25 Reviews
4 Photos

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

Submitted by bibliobubba
Published on March 9, 2020
4
4
Prep Time:
30 mins
Cook Time:
25 mins
Total Time:
55 mins
Servings:
8
Yield:
4 cups
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Ingredients

Original recipe (1X) yields 8 servings

  • 2 cups vegetable broth

  • 1 (8 ounce) package tempeh

  • 2 tablespoons soy sauce

  • 2 tablespoons lemon juice

  • 1 clove garlic, minced

  • 1 tablespoon seaweed flakes or granules

  • ½ cup minced red onion

  • 1 cup chopped celery

  • 1 cup chopped dill pickles

  • ¼ cup soy mayonnaise

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.

Nutrition Facts (per serving)

128 Calories
9g Fat
8g Carbs
6g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 128
% Daily Value *
Total Fat 9g 11%
Saturated Fat 2g 8%
Cholesterol 3mg 1%
Sodium 677mg 29%
Total Carbohydrate 8g 3%
Dietary Fiber 1g 3%
Total Sugars 2g
Protein 6g 13%
Vitamin C 4mg 4%
Calcium 49mg 4%
Iron 1mg 6%
Potassium 209mg 4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.