Better Than Tuna Tempeh Salad Recipes

VEGAN TUNA SALAD SANDWICH

Steps:

• Cut the tempeh in to 4 large pieces. Bring a medium pot of water to a boil and add the tempeh. Boil the tempeh for twenty minutes. Once the tempeh is tender, drain the water and let tempeh cool for 5 minutes.
• While tempeh is boiling, chopped all your vegetables and herbs. Set aside.
• Place cooled tempeh in a medium bowl and smash it with a fork or other mashing utensil until tempeh is mostly broken apart with some larger pieces intact. Add the remaining ingredients and stir it together. Taste and adjust seasonings.
• Serve on two slices of bread with freshly sliced tomatoes and lettuce.

BEST EVER TUNA SALAD

Steps:

• Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop finely.
• In a mixing bowl, combine tuna, crabmeat, mayonnaise, sour cream and mustard. Stir in chopped egg, dill weed, lemon pepper, dill and sweet relish and chopped onion. Mix thoroughly.

THE BEST TUNA SALAD

Steps:

• In a small mixing bowl break up the tuna with a fork. Toss with the celery, onion and parsley. Add the mayonnaise, mustard and season with pepper, to taste. Stir to combine. Add lemon juice, to taste, if using.

TEMPEH MOCK TUNA SALAD

Steps:

• 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.

VEGAN TEMPEH SALAD

Steps:

• Prepare the tempeh first breaking it into chunks and steaming it over boiling water for about 15 minutes.
• Set aside and allow to cool.
• Assemble the rest of the ingredients in a large bowl adjusting the amounts according to your preference.
• Finely crumble the cooled tempeh into the bowl and combine with the chopped vegetables.
• Add the mayonnaise last.
• Chill before serving.
• Serve as a sandwich spread - hearty wheat bread is nice, or serve as a dip with organic stone ground tortilla chips.
• Serving size is relative -- .

TEMPEH "CHICKEN" SALAD

Steps:

• Place the cubed tempeh in a saucepan of boiling, salted water.
• Reduce heat to low, and simmer for about 12 minutes, drain and set aside to cool.
• I usually toss it in the fridge.
• In a large bowl, combine the celery, pepper, pickle, scallion and parsley.
• Run a knife through the cubed tempeh, just to give it a rough chop (optional, the cubes work fine too) Add chopped tempeh to the bowl, along with the mayonnaise, mustard, lemon, salt and pepper.
• Fold everything together, cover, and refrigerate for at least 30 minutes to let the flavors combine.
• This will keep covered in the fridge for 2-3 days.
• This salad goes great on wheat toast, in a pita pocket, or in a lavash wrap.

BETTER-THAN-TUNA, TEMPEH SALAD

Steps:

• Mix ingredients together in a bowl, use a fork to smash up pieces of tempeh until combined well.
• Refrigerate until ready to serve.