Plant-Based Tuna Salad Using Tempeh

Ingredients 0/10

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.