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Tempeh Mock Tuna Salad


"For vegetarians craving the taste and texture of tuna salad, this comes close."
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55 m servings 128 cals
Original recipe yields 8 servings (4 cups)


  • Calories:
  • 128 kcal
  • 6%
  • Fat:
  • 8.7 g
  • 13%
  • Carbs:
  • 7.7g
  • 2%
  • Protein:
  • 6.3 g
  • 13%
  • Cholesterol:
  • 3 mg
  • < 1%
  • Sodium:
  • 677 mg
  • 27%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  1. 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.
  2. 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.

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Read all reviews 22
  1. 28 Ratings

Most helpful positive review

Fantastic! I followed the recipe almost exactly, except used a bit more tempeh and mayo. The taste and texture are convincingly close to the real thing. Perfect for those who like tuna salad but...

Most helpful critical review

this wasn't too bad. it is not really a good substitution for tuna salad in my opinion. i prefer preparing tempeh in other ways - like with bbq sauce on a sandwich or in a stir fry with pepper...

Most helpful
Most positive
Least positive

Fantastic! I followed the recipe almost exactly, except used a bit more tempeh and mayo. The taste and texture are convincingly close to the real thing. Perfect for those who like tuna salad but...

this was my first experience with Tempeh (i could only find the 5 grain kind, so that's what i used) and it was delicious! I was sure it was going to be too funky for my 2 and 3 year olds to ea...

YUM. Seriously delicious, even without the celery (although the consistency is a bit runny because of that omission. who cares about that!?!?). I also decreased the amount of dill pickle, sin...

I've been a Vegetarian for 5 years and I've been looking for a good replacement for Tuna for Tuna Melts. I used this recipe to make some Mock Tuna Salad and some Tuna Melts. I thought it was v...

Pretty good. I added chopped radishes because I had a ton of them from farmers' market. I also substituted capers for the pickles because I had no pickles. I added freshly ground pepper. It se...

I'm glad so many people liked this recipe. Thank you very much for your comments. The recipe is very easy to modify; for example, if you prefer pickle relish or bread and butter pickles to dil...

YUM!! I will confess... I had my doubts about this while I was putting it together. I played around with the recipe a bit - using sweet pickles instead of dill, adding chopped carrots for extra ...

This was excellent--everyone who tried it loved it, even my meat and potatoes friends. I didn't add the mayo because I didn't have it--just used a tiny bit of oil to help bind it. Also, it was...

Very nice substitute for mercury-laden tuna. Cooking the tempeh in the broth first is important, and I used fish sauce instead of soy sauce. I think next time I will add some fish sauce and sea...