Tempeh Mock Tuna Salad

Name: Tempeh Mock Tuna Salad
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 4
Cuisine: Global
Ingredients: 237 milliliters chopped celery; 237 milliliters chopped dill pickles; 1 clove garlic, minced; 2 Tbsps lemon juice; 118 milliliters minced red onion; 1 Tbsp seaweed flakes or granules; 59 milliliters soy mayonnaise; 2 Tbsps soy sauce; 227 grams package tempeh; 473 milliliters vegetable broth

Tempeh Mock Tuna Salad is a gluten free and vegan main course. One serving contains 142 calories, 13g of protein, and 7g of fat. This recipe serves 4. This recipe covers 11% of your daily requirements of vitamins and minerals. A mixture of celery, soy mayonnaise, tempeh, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes approximately 55 minutes.

Instructions

Heat the broth to a light boil over medium-high heat.

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Broth

Add the tempeh to the broth, and simmer for 25 minutes.

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Tempeh

Broth

Drain and let cool to room temperature for 15 minutes. Once cooled, grate tempeh into a large bowl.

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Tempeh

Equipment you will use

Bowl

In a small bowl, whisk together the soy sauce, lemon juice, garlic, and seaweed flakes.

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Lemon Juice

Soy Sauce

Seaweed

Garlic

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Whisk

Bowl

Pour the seaweed mixture in with the grated tempeh and stir until well mixed.

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Seaweed

Tempeh

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.

Ingredients you will need

Dill Pickles