READY IN 55 mins

Tempeh Mock Tuna Salad

Read Reviews (19)

"For vegetarians craving the taste and texture of tuna salad, this comes close." — bibliobubba

Directions

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.

Kitchen-Friendly View

PREP 30 mins
COOK 25 mins
READY IN 55 mins

Reviews More Reviews

Most Helpful Positive Review

Feb 17, 2008

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 would rather avoid tuna because of mercury, dolphins, overfishing, etc...

—Parjata

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Most Helpful Critical Review

Jun 18, 2009

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 sauce.

—COURTWOLF

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24 Ratings

Jan 13, 2009

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 eat, but i added it to our "tuna" melts and they ate it up! I'm not a vegan, so i just used real mayo, which was just fine. And i didn't have celery, so i added cucumber--great texture! I'm a big believer in eating fermented foods, and now this is a fun addition to my recipe box! thanks for this recipe!!

—EMILYAAA

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Jul 07, 2008

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, since I thought a cup was overkill. Next time I'll be adding a little curry, just for kicks. I didn't bother grating the tempeh but just chunked it - it naturally fell apart during the cooking process. I used vegetable bouillon plus water instead of broth and then added cracked pepper at the very end, before I let it sit in the fridge for a couple hours.

—Colleen

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Nov 12, 2008

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 very good. The taste was good & the sandwhiches were great. It wasn't really a good substitute for straight up Tuna, but it was a good one for Tuna Salad. It takes a while to prepare so I'm not sure how often I would make this, but overall very good.

—Quelyn

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Apr 22, 2010

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 seems a tiny bit runny, so I might adjust the mayo/dressing or try using a little oil instead of mayo next time.

—AL383

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Mar 18, 2010

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 dill, you can certainly substitute. I have also added green pepper for extra crunch, as well as kalamata olives. Additionally...I myself don't like mayonnaise, so I substitute 1/4 c. olive oil. I just tried pulsing the tempeh in a food processor after simmering it and before adding the other ingredients. The texture is smoother that way.

—bibliobubba

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Jun 14, 2010

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 crunch, and skipping the seaweed, simply because I didn't have any at home (tho I might get some now simply for this recipe!) This is great straight out of the bowl, and I'm sure it will only get better as the flavors meld. I'm planning to enjoy a big scoop of this on top of a green salad... YUM! Thanks.

—VeggieGal

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Nutrition

Calories
123 kcal
6%

Carbohydrates
6.8 g
2%

Cholesterol
3 mg
< 1%

Fat
8.7 g
13%

Fiber
0.7 g
3%

Protein
6.1 g
12%

Sodium
627 mg
25%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Tempeh Mock Tuna Salad

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 123
Calories from Fat: 78

% Daily Value *
Total Fat 8.7g 13 %
Saturated Fat 1.5g 7 %
Cholesterol 3mg < 1 %
Sodium 627mg 25 %
** Potassium 215mg 6 %
Total Carbohydrates 6.8g 2 %
** Dietary Fiber 0.7g 3 %
Protein 6.1g 12 %
** Sugars 4.7g
** Vitamin A 3 %
** Vitamin C 6 %
** Calcium 6 %
** Iron 10 %
** Thiamin 3 %
** Niacin 15 %
** Vitamin B6 9 %
** Magnesium 11 %
** Folate 9 %

* 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.