Name: Tempeh Mock Tuna Salad
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 4 cups
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

Directions

Step 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.

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Step 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.

Nutrition Facts

Per Serving:

128 calories; protein 6.3g; carbohydrates 7.7g; fat 8.7g; cholesterol 2.6mg; sodium 676.8mg. Full Nutrition

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Ingredients

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Nutrition Facts

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Ingredients

Directions

Nutrition Facts