Ingredients for Better Than Tuna Tempeh Salad
- 8 ounces tempeh, crumbled
- 1/2 cup celery, finely chopped
- 2 scallions, finely chopped (or 1/4 cup minced red onion)
- 1/4 cup vegan mayonnaise
- Dried Dill
- Celery Salt
- Fresh Black Pepper
How to Make Better Than Tuna Tempeh Salad
- In a medium bowl, crumble 8 ounces of tempeh into bite-sized pieces using your hands or a fork.
- Finely chop 1/2 cup of celery and 2 scallions (or 1/4 cup minced red onion).
- Add the chopped celery and scallions (or red onion), 1/4 cup vegan mayonnaise, 2 tablespoons lemon juice, 1 tablespoon Dijon mustard, 1 teaspoon celery seed, 1/2 teaspoon salt, and 1/4 teaspoon black pepper to the bowl with the tempeh.
- Gently mix all ingredients together with a fork, mashing the tempeh slightly to create a slightly chunky salad texture. Taste and adjust seasonings as needed.
- Cover and refrigerate for at least 30 minutes to allow the flavors to meld. This step is optional but recommended.
- Serve your Better Than Tuna Tempeh Salad on whole-wheat bread, crackers, or lettuce cups. Enjoy!
Chef's Tip for Extra Flavor
Want to unlock deeper, more complex flavors? Try toasting your whole spices before grinding them, or blooming ground spices in a little warm oil to enhance their aroma. Deglazing your pan with a bit of stock, wine, or even water after browning ingredients can capture those tasty caramelized bits, adding richness to your dish.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
5g
Fat
8g
Carbs
2g
