Tempeh, a fermented soy food originating in Indonesia, has a rich, earthy flavor and wonderful dense texture. A healthy source of protein, tempeh is versatile and can be used in many dishes. In this recipe for Tempeh Tuna Salad, it stands in as a high-protein base for “tuna” salad, complete with crunchy celery, fresh dill, and just enough mayonnaise. The nori seaweed flakes are optional, but I highly encourage you to give them a try: they add a subtle sea-like flavor, plus loads of valuable minerals. Though nori seaweed flakes are generally found in the ethnic aisle of most grocery stores, other sea vegetables can be substituted. Try dulse flakes or crumbled nori sushi paper.
Cut the tempeh into large cubes, put in a medium saucepan, and cover with water. Bring to a boil, then simmer for 10 minutes. Drain and set aside to cool while you prepare the rest of the salad.
In a medium bowl, place the shallot, green onions, and celery. In a smaller bowl, whisk together the mayonnaise, mustard, lemon juice, dill, salt, and pepper, and add to the bowl with the vegetables. Use your hands to crumble the cooled tempeh into the bowl, then mix everything together. Sprinkle the nori flakes over the salad, then mix again. Taste, adjust seasonings to your liking, and then serve or chill. The salad will keep in the refrigerator for up to five days.
Cut the tempeh into large cubes, put in a medium saucepan, and cover with water. Bring to a boil, then simmer for 10 minutes. Drain and set aside to cool while you prepare the rest of the salad.
In a medium bowl, place the shallot, green onions, and celery. In a smaller bowl, whisk together the mayonnaise, mustard, lemon juice, dill, salt, and pepper, and add to the bowl with the vegetables. Use your hands to crumble the cooled tempeh into the bowl, then mix everything together. Sprinkle the nori flakes over the salad, then mix again. Taste, adjust seasonings to your liking, and then serve or chill. The salad will keep in the refrigerator for up to five days.
