Description
For vegetarians craving the taste and texture of tuna salad, this comes close.
Ingredients
- 2 cups vegetable broth
- 1 (8 ounce) package tempeh
- 2 tablespoons soy sauce
- 2 tablespoons lemon juice
- 1 clove garlic, minced
- 1 tablespoon seaweed flakes or granules
- ½ cup minced red onion
- 1 cup chopped celery
- 1 cup chopped dill pickles
- ¼ cup soy mayonnaise
Instructions
- 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.
Prep Time: 30 mins
Cook Time: 25 mins
Total Time: 55 mins
Servings: 8