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–+ servings
Tempeh salad prepared in a bowl
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5 from 1 vote

Tempeh "Tuna" Salad

A vegan "no-tuna" salad made with tempeh
Prep Time8 minutes
Cook Time2 minutes
Course: Salad
Cuisine: Vegan
Servings: 4 servings
Calories: 65kcal
Author: Chef Cindy

Ingredients

  • 1 package of tempeh
  • 1 small shallot or ½ onion
  • 2 small carrots
  • 1 celery stick
  • 2 tablespoon vegan mayo - Veganaise
  • 1 tablespoon shoyu
  • 1 tablespoon mirin rice cooking wine
  • fresh dill & parsley to taste
  • salt & pepper

Instructions

  • Blanch tempeh  & cool a few minutes.
  • Add carrots, celery & onion to a food processor & pulse until chopped fine.
  • Break tempeh into quarters and pulse in food processor until crumbled.
  • Pulse in remaining ingredients until blended.

Nutrition

Calories: 65kcal | Carbohydrates: 5g | Protein: 5.5g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.01g | Sodium: 282mg | Potassium: 140mg | Fiber: 1g | Sugar: 2g | Vitamin A: 5100IU | Vitamin C: 2mg | Calcium: 15mg | Iron: 0.2mg