Ingredients
- 2 cups of flavorful vegetable broth
- A package of tempeh weighing 8 ounces
- A splash of soy sauce, about 2 tablespoons
- A zesty touch of lemon juice, around 2 tablespoons
- Mince a clove of garlic for extra depth
- Enhance with seaweed flakes or granules, about 1 tablespoon
- Add a burst of flavor with ½ cup of minced red onion
- Include 1 cup of chopped celery for crunch
- Introduce a tangy note with 1 cup of chopped dill pickles
- Complete the mix with ¼ cup of soy mayonnaise
Step 1
Begin by heating the broth until it gently boils on medium-high heat. Gently introduce the tempeh into the simmering broth and let it cook for about 25 minutes. Once cooked, strain the tempeh and allow it to cool down to room temperature for around 15 minutes before moving on to the next step.
Step 2
As the tempeh is cooling, take a moment to combine soy sauce, lemon juice, minced garlic, and a hint of seaweed flakes in a small bowl. Pour this flavorful mixture over the grated tempeh in the large bowl. Stir everything together until the ingredients are thoroughly combined. Add in the diced red onion, crunchy celery, and tangy dill pickles. Finish off the salad by gently folding in the creamy mayonnaise.
Step 3
This delightful salad is ready to be enjoyed immediately, but for the best flavor experience, refrigerate it for a few hours to let all the tastes meld together beautifully.
Extra Tips & Suggestions
- 1. Keep your canned chickpeas and hearts of palm in a cool, dry pantry for easy access when craving a plant-based tuna salad.
- 2. Store your fresh produce like carrots, celery, and red onion in the crisper drawer of your refrigerator to keep them crisp and ready to be chopped into the salad.
- 3. For the dressing, mix together your tahini, lemon juice, and Dijon mustard in a sealed jar and refrigerate for a zesty and creamy addition to the salad.
Reviews
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