For someone that can’t stand the thought of seafood or the smell of the ocean, I am oddly obsessed with mock tuna salads, especially in summer. Every time I am at a new restaurant and see a mock tuna salad on the menu I have to try it. My obsession finally got to the point where I knew it was time to make my own version so I could have it whenever I wanted. So I did.
I have eaten this tempeh “tuna” salad every week for the past six weeks… in cold sandwiches, on top of romaine salads, and grilled in flat bread. And I am still not tired of it. My guess is that it will become a favorite recipe of yours as well.
I used tempeh to replace the “tuna” in this recipe. Tempeh is cooked and fermented soy beans that have had a bacteria starter added to them and then were held at 86 degrees for 24 – 36 hours. Tempeh is a very digestible form of soy and is full of protein – making it a perfect entree in a vegan meal. Tempeh has a very unique taste and I have often heard it described as “nutty,” “earthy,” or similar to the flavor of mushrooms. I love the flavor of it mixed in with the creamy “mayo” and crunchy celery in this recipe. Yum!
Tempeh “Tuna” Salad
- 1 -8 oz package plain tempeh, crumbled
- 1/4 medium red onion, diced
- 2 green onions, diced
- 3 celery ribs, diced
- 3 Tablespoons sweet relish
- 1 cup of your favorite vegan mayo
- 1 tablespoon spicy brown mustard
- sea salt and pepper to taste