For a smoother consistency, pulse the cooled tempeh in a food processor instead of grating it. Experiment with different types of seaweed flakes to find your preferred flavor profile. Nori flakes add a subtle sweetness. If you don't have soy mayonnaise, you can use a different vegan mayonnaise or even mashed avocado for a healthier alternative. Add a pinch of black pepper or a dash of hot sauce for an extra kick. This salad is best served cold, so be sure to chill it before serving.
Tempeh Mock Tuna Salad
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PREP TIME30 mins
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COOK TIME25 mins
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TOTAL TIME55 mins
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SERVING8 People
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VIEWS97
Satisfy your seafood cravings with this surprisingly delicious and entirely plant-based Tempeh Mock Tuna Salad. Featuring crumbled tempeh simmered in savory broth, this recipe offers a delightful alternative to traditional tuna salad, perfect for sandwiches, crackers, or a light lunch.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate8 g
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Cholesterol3 mg
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Fiber1 g
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Protein6 g
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Saturated Fat2 g
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Sodium677 mg
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Sugar2 g
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Fat9 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View Gently bring the vegetable broth to a simmer in a saucepan over medium-high heat. (Prep time: 5 minutes)
02 Step
Recipe View Add the tempeh to the simmering broth and cook for 25 minutes, allowing it to absorb the savory flavors.
03 Step
Recipe View Drain the tempeh thoroughly and allow it to cool to room temperature. (Cooling time: approximately 15 minutes)
04 Step
Recipe View Once cooled, use a cheese grater to crumble the tempeh into a large mixing bowl.
05 Step
Recipe View In a separate small bowl, whisk together the soy sauce, lemon juice, minced garlic, and seaweed flakes until well combined.
06 Step
Recipe View Pour the seaweed mixture over the crumbled tempeh and stir gently to ensure even distribution.
07 Step
Recipe View Add the minced red onion, chopped celery, and chopped dill pickles to the bowl. Mix lightly to combine.
08 Step
Recipe View Fold in the soy mayonnaise until all ingredients are well coated. (Prep time: 5 minutes)
09 Step
Recipe View For the best flavor, cover the salad and refrigerate for at least 2 hours to allow the flavors to meld together. Serve chilled on your favorite bread, crackers, or lettuce wraps.
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RECIPE REVIEWS
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Efrain Ankunding
Mar 27, 2025I added a little bit of Dijon mustard to the dressing and it was fantastic.
Einar Carter
Feb 11, 2025I love that this recipe is vegan and gluten-free. It's a great option for people with dietary restrictions.
Jolie Gibson
Jan 4, 2025I was skeptical at first, but this salad is amazing! It really does taste like tuna salad, but without the fish. I will definitely make this again.
Ryann Terry
Jan 3, 2025This recipe is so easy to make and it's perfect for a quick lunch.
Antone Steuber
Sep 3, 2024The seaweed flakes make all the difference! I used nori and it gave the salad a great depth of flavor.