For vegetarians craving the taste and texture of tuna salad, this comes close.
Ingredients
- 2 cups vegetable broth
- 1 (8 ounce) package tempeh
- 2 tablespoons soy sauce
- 2 tablespoons lemon juice
- 1 clove garlic, minced
- 1 tablespoon seaweed flakes or granules
- ½ cup minced red onion
- 1 cup chopped celery
- 1 cup chopped dill pickles
- ¼ cup soy mayonnaise
Directions
Step 1
Heat the broth to a light boil over medium-high heat. Add the tempeh to the broth, and simmer for 25 minutes. Drain and let cool to room temperature for 15 minutes. Once cooled, grate tempeh into a large bowl.
Step 2
In a small bowl, whisk together the soy sauce, lemon juice, garlic, and seaweed flakes. Pour the seaweed mixture in with the grated tempeh and stir until well mixed. Mix in the red onion, celery, and dill pickles. Toss with the mayonnaise. This salad can be served immediately, but is best when chilled for several hours to allow the flavors to blend.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 128 | |
% Daily Value * | |
Total Fat9g | 11% |
Saturated Fat2g | 8% |
Cholesterol3mg | 1% |
Sodium677mg | 29% |
Total Carbohydrate8g | 3% |
Dietary Fiber1g | 3% |
Total Sugars2g | |
Protein6g | |
Vitamin C4mg | 18% |
Calcium49mg | 4% |
Iron1mg | 6% |
Potassium209mg | 4% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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