A delicious and nutritious alternative to traditional tuna salad, featuring tempeh, fresh vegetables, and a zesty dressing.
Ingredients
1 block tempeh
2 cups vegetable broth
2 tablespoons soy sauce
2 tablespoons lemon juice
2 cloves garlic
1 tablespoon seaweed flakes
1/2 medium red onion
1 stalk celery
1/4 cup dill pickles
1/2 cup mayonnaise
Method
Start by heating vegetable broth in a pot over medium-high flame until it reaches a gentle boil. Add the tempeh and let it simmer for about 25 minutes. Once done, drain the tempeh and let it cool for 15 minutes.
After the tempeh has cooled down, use a grater to shred it into a large mixing bowl.
In a smaller bowl, mix together soy sauce, freshly squeezed lemon juice, minced garlic, and seaweed flakes, whisking until fully combined.
Pour the seaweed mixture into the bowl with the grated tempeh and mix thoroughly until everything is well blended.
Next, gently fold in the finely chopped red onion, diced celery, and chopped dill pickles. Then, mix in mayonnaise to achieve a creamy consistency.
For enhanced flavor, let the salad chill in the refrigerator for a few hours before serving, though you can also enjoy it immediately.
