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

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Recipe Summary

prep:
30 mins
cook:
25 mins
total:
55 mins
Servings:
8
Yield:
4 cups
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

128 calories; protein 6.3g 13% DV; carbohydrates 7.7g 3% DV; fat 8.7g 13% DV; cholesterol 2.6mg 1% DV; sodium 676.8mg 27% DV. Full Nutrition
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Reviews (24)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/17/2008
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... Read More
(18)

Most helpful critical review

Rating: 2 stars
06/18/2009
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. Read More
(1)
30 Ratings
  • 5 star values: 20
  • 4 star values: 9
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
02/17/2008
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... Read More
(18)
Rating: 5 stars
01/13/2009
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!! Read More
(11)
Rating: 5 stars
07/07/2008
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. Read More
(10)
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Rating: 5 stars
11/12/2008
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. Read More
(7)
Rating: 5 stars
03/18/2010
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. Read More
(7)
Rating: 4 stars
04/22/2010
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. Read More
(6)
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Rating: 4 stars
06/14/2010
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. Read More
(5)
Rating: 4 stars
02/09/2010
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 a little too salty but I'll just cut back on the soy sauce a bit next time. Read More
(4)
Rating: 5 stars
07/10/2009
So yummy!! I've been craving tuna but not all the mercury so this was absolutely amazing!! Read More
(3)
Rating: 2 stars
06/18/2009
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. Read More
(1)
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