Better Than Tuna Tempeh Salad

Discover a plant-based twist on a classic with this "Better Than Tuna Tempeh Salad" recipe! Packed with protein-rich tempeh and simmered in vegetable broth for a tender, satisfying texture, this salad is infused with savory flavors and a refreshing crunch from diced celery, red onion, and pickles. The tangy, creamy dressing features vegan mayonnaise, Dijon mustard, and a touch of seaweed flakes for authentic seafood-inspired notes. Perfectly customizable, this versatile dish can be served as a sandwich filling, a wrap, or atop your favorite greens for a wholesome lunch or snack. Ready in just 25 minutes, this quick and easy vegan tuna salad alternative will elevate your plant-based meal prep!

Nutriscore Rating: 79/100

Prep Time:15 mins

Cook Time:10 mins

Total Time:25 mins

Servings: 4

Ingredients

• 8 ounces tempeh
• 2 cups vegetable broth
• 2 medium celery stalks
• 0.25 cup red onion
• 2 medium dill pickles
• 0.25 cup vegan mayonnaise
• 1 tablespoon Dijon mustard
• 1 tablespoon lemon juice
• 1 tablespoon nutritional yeast
• 1 tablespoon capers
• 1 teaspoon dried dill
• 0.5 teaspoon seaweed flakes (optional for a seafood flavor)
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper

Directions

Step 1

Cut the tempeh into large chunks and place it in a saucepan. Add the vegetable broth, ensuring the tempeh is mostly submerged. Bring to a boil, then reduce the heat and simmer for 10 minutes to soften and reduce bitterness. Drain and set aside to cool.

Step 2

While the tempeh cools, finely dice the celery, red onion, and dill pickles into small pieces. Transfer them to a large mixing bowl.

Step 3

Once the tempeh is cool enough to handle, crumble it into a tuna-like texture using your fingers or a fork. Add the crumbled tempeh to the mixing bowl with the diced vegetables.

Step 4

In a small bowl, whisk together the vegan mayonnaise, Dijon mustard, lemon juice, nutritional yeast, capers, dried dill, seaweed flakes (if using), salt, and black pepper to create the dressing.

Step 5

Pour the dressing over the tempeh and vegetable mixture. Gently mix everything together until well combined. Taste and adjust seasoning as needed.

Step 6

Chill the salad in the refrigerator for at least 15 minutes to allow the flavors to meld together.

Step 7

Serve the tempeh salad between slices of bread, in a wrap, on a bed of greens, or with crackers as a dip. Enjoy!

Nutrition Facts

Serving size	940.5 grams (940.5g)

Amount per serving	% Daily Value*
Calories	842

Total Fat 44.00g	56%
Saturated Fat 10.40g	52%
Polyunsaturated Fat 7.40g
Cholesterol 14mg	5%
Sodium 3149mg	137%
Total Carbohydrate 66.20g	24%
Dietary Fiber 8.90g	32%
Total Sugars 14.90g
Protein 57.90g	116%

Vitamin D 0IU	0%
Calcium 340mg	26%
Iron 8mg	46%
Potassium 2167mg	46%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 44.4%

Protein: 26.0%

Carbs: 29.7%