This delicious plant-based twist on a classic tuna salad is perfect for anyone looking to enjoy a healthy, sustainable meal. Made with tempeh, it’s packed with protein and full of flavor, great for sandwiches or a light lunch.
Prep Time30 min
Cook Time25 min
Total Time55 min
Difficulty
Hard
Expert Cooking Tips
Press the tempeh before cooking to remove excess moisture and improve texture.
Marinate the tempeh in soy sauce or lemon juice for extra flavor before mixing it into the salad.
Use a fork to crumble the tempeh so it mimics the flaky texture of tuna.
Ingredients
0/10
Why This Recipe Is So Good
This salad offers a delicious and healthy alternative to traditional tuna salad. It’s packed with protein and fiber from the tempeh, making it both satisfying and nutritious. Plus, it’s perfect for those following a plant-based diet or anyone looking to reduce their seafood consumption.
Step 1
Bring the broth to a gentle boil over medium-high heat. Once it’s bubbling, add the tempeh and let it simmer for about 25 minutes. After that, drain the tempeh and let it cool down to room temperature, which should take around 15 minutes. When it’s cool enough to handle, grate the tempeh into a large bowl using a box grater or fork.
Step 2
In a small bowl, whisk together the soy sauce, lemon juice, minced garlic, and seaweed flakes until everything is combined. Pour this mixture over the grated tempeh and give it a good stir to make sure the flavors are evenly distributed.
Step 3
Add the chopped red onion, celery, and dill pickles to the bowl. Mix everything together, then fold in the mayonnaise until the salad is creamy and well coated.
Step 4
You can dig in right away, but if you have some time, chilling it for a few hours really helps the flavors come together nicely.
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people cooked this recipe
ByRyan Parker
Ryan shares simple recipes made for everyday cooking and easy family meals.
How To Serve It Best
Serve this salad chilled on whole grain bread or in a wrap for a quick lunch. It also pairs well with crisp lettuce leaves or as a topping for crackers. Add some fresh herbs or sliced avocado for an extra burst of freshness.
Keeping It Fresh
Store leftovers in an airtight container in the refrigerator for up to 3 days. Give it a good stir before serving again. Avoid freezing, as the texture may change and become less appealing.
Frequently Asked Questions
Can I use water instead of vegetable broth to cook the tempeh?
Yes, you can use water, but vegetable broth adds more flavor to the tempeh.
What can I substitute for seaweed flakes if I don't have any?
You can use nori sheets crumbled finely or kelp granules for a similar ocean flavor.
How long can I store this salad in the fridge?
It will keep well in an airtight container for up to 3-4 days.
Can I use regular mayonnaise instead of soy mayonnaise?
Yes, regular mayonnaise works if you’re not avoiding dairy or eggs.
Is it necessary to grate the tempeh, or can I crumble it by hand?
You can crumble it by hand, but grating gives a texture closer to traditional tuna salad.
Can I add other vegetables or herbs to the salad?
Absolutely! Feel free to add ingredients like chopped dill, parsley, or bell peppers.
Should I press the tempeh before cooking it?
Pressing isn’t necessary since you’re simmering it, which softens the tempeh well.
Can I eat the salad immediately after mixing, or is chilling required?
You can eat it right away, but chilling for a few hours enhances the flavors.
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