Tempeh Mock Tuna Salad Recipes
VEGAN TUNA SALAD SANDWICH
Steps:
- Cut the tempeh in to 4 large pieces. Bring a medium pot of water to a boil and add the tempeh. Boil the tempeh for twenty minutes. Once the tempeh is tender, drain the water and let tempeh cool for 5 minutes.
- While tempeh is boiling, chopped all your vegetables and herbs. Set aside.
- Place cooled tempeh in a medium bowl and smash it with a fork or other mashing utensil until tempeh is mostly broken apart with some larger pieces intact. Add the remaining ingredients and stir it together. Taste and adjust seasonings.
- Serve on two slices of bread with freshly sliced tomatoes and lettuce.
Nutrition Facts : Calories 141 kcal, Carbohydrate 7 g, Protein 10 g, Fat 8 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 185 mg, ServingSize 1 serving
TEMPEH MOCK TUNA SALAD
For vegetarians craving the taste and texture of tuna salad, this comes close.
Provided by bibliobubba
Categories Salad Seafood Salad Recipes Tuna Salad Recipes
Time 55m
Yield 8
Number Of Ingredients 10
Steps:
- 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.
- 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 : Calories 127.9 calories, Carbohydrate 7.7 g, Cholesterol 2.6 mg, Fat 8.7 g, Fiber 0.9 g, Protein 6.3 g, SaturatedFat 1.5 g, Sodium 676.8 mg, Sugar 1.9 g
TEMPEH MOCK TUNA SALAD
For vegetarians craving the taste and texture of tuna salad, this comes close.
Provided by bibliobubba
Categories Tuna Salad
Time 55m
Yield 8
Number Of Ingredients 10
Steps:
- 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.
- 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 : Calories 127.9 calories, Carbohydrate 7.7 g, Cholesterol 2.6 mg, Fat 8.7 g, Fiber 0.9 g, Protein 6.3 g, SaturatedFat 1.5 g, Sodium 676.8 mg, Sugar 1.9 g
BETTER-THAN-TUNA, TEMPEH SALAD
My vegan version of a classic lunchtime treat! This is amazing between two slices of grilled whole wheat bread. Feel free to substitute minced red onion for the scallion in this
Provided by Kozmic Blues
Categories Lunch/Snacks
Time 10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Mix ingredients together in a bowl, use a fork to smash up pieces of tempeh until combined well.
- Refrigerate until ready to serve.
Nutrition Facts : Calories 144.5, Fat 8.6, SaturatedFat 1.7, Cholesterol 3, Sodium 79.6, Carbohydrate 8.7, Fiber 0.5, Sugar 1.3, Protein 10.9
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