Better Than Tuna Tempeh Salad Recipes

TEMPEH "TUNA" SALAD

Steps:

• use your hands to crumble the tempeh into small, bite-sized pieces over a medium pot. Break the kombu pieces in half, then add them to the pot with 3½ cups of filtered water. Bring the mixture to a boil over high heat, then cover, reduce the heat to low, and simmer for 30 minutes. Transfer the entire mixture to a glass jar and store in the fridge for at least four hours, preferrably overnight.
• add the Vegan Mayo, lemon juice, and mustard to a bowl and mix well. Drain the marinating tempeh, then add it to the bowl along with the celery, onion, parsley, and dulse flakes. Mix until evenly incorporated, then add salt and black pepper to taste.
• as desired; leftovers will keep in the fridge for up to five days.

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.

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.

BETTER-THAN-TUNA, CHICKPEA SALAD

Steps:

• Add the chickpeas to a food processor or blender and pulse to grind them down into small flaky pieces.
• In a large bowl, combine the first nine ingredients and mix well. Season with salt and pepper, to taste and serve as a salad or sandwich filling.

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 -- .