Recipe By bibliobubba
Published Mar 10th
Prep 30m Cook 25m Additional - Ready In 55m
Servings 4 cups Calories 127.9

For vegetarians craving the taste and texture of tuna salad, this comes close.

Recipe 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

Cooking Directions

  1. 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.
  2. 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

  • Calories 127.9
  • Carbohydrate 7.7 g
  • Cholesterol 2.6 mg
  • Fat 8.7 g
  • Fiber 0.9 g
  • Protein 6.3 g
  • Saturated Fat 1.5 g
  • Sodium 676.8 mg
  • Sugar 1.9 g


  1. YUM!! I will confess... I had my doubts about this while I was putting it together. I played around with the recipe a bit - using sweet pickles instead of dill adding chopped carrots for extra crunch and skipping the seaweed simply because I didn't have any at home (tho I might get some now - Read more ...
  2. Pretty good. I added chopped radishes because I had a ton of them from farmers' market. I also substituted capers for the pickles because I had no pickles. I added freshly ground pepper. It seems a tiny bit runny so I might adjust the mayo/dressing or try using a little oil instead of mayo next - Read more ...
  3. I'm glad so many people liked this recipe. Thank you very much for your comments. The recipe is very easy to modify; for example if you prefer pickle relish or bread and butter pickles to dill you can certainly substitute. I have also added green pepper for extra crunch as well as kalamata olives. Additionally...I - Read more ...
  4. This was excellent--everyone who tried it loved it even my meat and potatoes friends. I didn't add the mayo because I didn't have it--just used a tiny bit of oil to help bind it. Also it was a little too salty but I'll just cut back on the soy sauce a bit next time.
  5. So yummy!! I've been craving tuna but not all the mercury so this was absolutely amazing!!
  6. this wasn't too bad. it is not really a good substitution for tuna salad in my opinion. i prefer preparing tempeh in other ways - like with bbq sauce on a sandwich or in a stir fry with pepper sauce.
  7. this was my first experience with Tempeh (i could only find the 5 grain kind so that's what i used) and it was delicious! I was sure it was going to be too funky for my 2 and 3 year olds to eat but i added it to our "tuna" melts and they ate it - Read more ...
  8. I've been a Vegetarian for 5 years and I've been looking for a good replacement for Tuna for Tuna Melts. I used this recipe to make some Mock Tuna Salad and some Tuna Melts. I thought it was very good. The taste was good & the sandwhiches were great. It wasn't really a good substitute - Read more ...
  9. YUM. Seriously delicious even without the celery (although the consistency is a bit runny because of that omission. who cares about that!?!?). I also decreased the amount of dill pickle since I thought a cup was overkill. Next time I'll be adding a little curry just for kicks. I didn't bother grating the tempeh but - Read more ...
  10. Fantastic! I followed the recipe almost exactly except used a bit more tempeh and mayo. The taste and texture are convincingly close to the real thing. Perfect for those who like tuna salad but would rather avoid tuna because of mercury dolphins overfishing etc...