Rating: 4.5 stars 4.6
30 Ratings
  • 5 star values: 20
  • 4 star values: 9
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

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

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; carbohydrates 7.7g; fat 8.7g; cholesterol 2.6mg; sodium 676.8mg. Full Nutrition
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