This is based on the recipe for "Tempeh Tuna Salad" from Vegan Deli by Joanne Stepaniak. I made it as suggested only I skipped the dill because I hate dill.

It wasn’t my idea of a mock tuna salad though… so I kept on going by adding sweet relish (which I always put in tuna salad when I was nonvegetarian). I also added 1 nori sheet for a briny "ocean" flavor. I’d blendered into smithereens before adding it. That I decided it needed a wee bit of lemon juice to make it a wee bit tart and the end result I was quite pleased with.

It makes four 1/2 cup servings for a total of 2 cups. I just don’t know if I like it better warm or cold.

 

  •  8 oz package of tempeh
  •  1 nori sheet, crumbled (blender it dry or crumble by hand)
  • 1/3 cup vegan mayo (ex: Nasoya Nayonaise)
  • 2 tbs minced red onion
  • 2 tbs minced celery
  • 2 tbs minced parsley
  • 2 tbs sweet pickle relish
  • 1 tbs lemon juice
  • 2 tsp spicy brown mustard
  • 1/2 tsp salt 
  •  pepper to taste
  • 1-2 tbs water 

 1) Steam the tempeh for 20 min.

2) While that is happening, crumble up the nori sheet by hand or in a dry blender 

3) Mix the nori with all the rest of the ingredients except water in a bowl. Add tempeh when done and mash it with a fork to break it up into chunks. Add water a little at a time if mixture looks too dry.  Chill and serve.

 NUTRITION PER 1/2 CUP SERVING

Calories: 177
Fat: 9 g
Saturated Fat: 1 g
Carbohydrate: 14 g
Fiber: 7 g
Protein: 10 g