Ingredients and Weight:
- Tempeh, block (12 ounces)
- Vegan mayonnaise (1/2 cup)
- Dijon mustard (1 tablespoon)
- Celery, chopped (1/2 cup)
- Red onion, chopped (1/4 cup)
- Pickles, chopped (1/4 cup)
- Parsley, chopped (1/4 cup)
- Lemon juice (1 tablespoon)
- Salt and black pepper to taste
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Crumble the tempeh into small pieces using your hands or a fork.
- In a large bowl, combine the crumbled tempeh, mayonnaise, mustard, celery, red onion, pickles, parsley, lemon juice, salt, and black pepper.
- Mix well until all ingredients are evenly combined.
Nutritional Information:
- Calories: 200 per serving
- Protein: 15 grams
- Fat: 10 grams
- Carbohydrates: 15 grams
- Fiber: 5 grams
Dish Characteristics:
- Plant-based alternative to tuna salad
- Creamy and flavorful with a hint of tanginess
- Perfect for sandwiches, wraps, and salads
User Comments:
- "This mock tuna salad is amazing! I can't tell the difference."
- "It's so creamy and flavorful, and it's a great way to get more plant-based protein."
- "I love that it's so easy to make and that I can find all of the ingredients at my local supermarket."
Special Precautions and Tips:
- If you can't find vegan mayonnaise, you can make your own by blending silken tofu with lemon juice, olive oil, and salt.
- To add extra flavor, try adding a tablespoon of capers or olives to the salad.
- Store the mock tuna salad in the refrigerator for up to 3 days.
