THE RECIPE JOURNAL · Lunch
Mock Tuna Salad Made with Tempeh
If you're looking for a tasty and plant-based twist on a classic favorite, this recipe is perfect for you. It’s a simple, flavorful dish that uses tempeh to create a satisfying, protein-packed salad everyone will love.
FROM THE KITCHEN • Mock Tuna Salad Made with Tempeh
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by bringing the broth to a gentle boil over medium-high heat. Add the tempeh and let it simmer for about 25 minutes. Once it’s done, drain the tempeh and let it cool down to room temperature for around 15 minutes. When it’s cool enough to handle, grate the tempeh into a large bowl.
02
Step 2
In a small bowl, whisk together the soy sauce, lemon juice, garlic, and seaweed flakes. Pour this mixture over the grated tempeh and give everything a good stir to combine. Next, fold in the chopped red onion, celery, and dill pickles.
03
Step 3
Finally, mix in the mayonnaise until the salad is creamy and well coated. You can enjoy it right away, but it tastes even better after chilling for a few hours so all the flavors have a chance to come together.
Why you’ll love it
This dish offers a tasty and healthy alternative to traditional tuna salad. It’s packed with plant-based protein and has a satisfying texture that mimics the original. Plus, it’s easy to prepare and perfect for anyone looking to enjoy a cruelty-free meal.
How to serve
Serve this salad chilled on whole grain bread for a delicious sandwich. It also works well as a topping for crackers or stuffed into pita pockets. Adding fresh greens or sliced avocado can brighten up the meal and add extra nutrients.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator. It will keep fresh for up to 3 days. Stir before serving, as the flavors tend to meld and improve after resting. Avoid freezing, as the texture may change.
