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Chef Linda
Linda Soper-Kolton, Chef, came to the Sanctuary as a guest chef to share her love of compassionate cooking in our then-fledgling culinary program. Lured by the magic of the Sanctuary, her love of animals and the urgency of our mission, Linda stayed on to lead and grow the culinary program, inspiring and educating with love, patience, and delicious food.
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Tempeh Tuna Salad

By Chef Sara

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.

Ingredients

 1 (8 ounce) package tempeh
 1 medium shallot, minced
 3 green onions, white and green parts, thinly sliced
 3 stalks celery, chopped
 ½ cup vegan mayonnaise
 2 tsp prepared yellow mustard
 2 tbsp fresh lemon juice
 1 tbsp minced fresh dill
 ½ tsp salt, plus more to taste
 Freshly ground black pepper, to taste
 2 tbsp nori flakes, crumbled (optional, but recommended)

Directions

1

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.

Tempeh Tuna Salad
IngredientsDirections

Tempeh Tuna Salad

DifficultyEasy
YIELDS
Serves 4

INGREDIENTS

 1 (8 ounce) package tempeh
 1 medium shallot, minced
 3 green onions, white and green parts, thinly sliced
 3 stalks celery, chopped
 ½ cup vegan mayonnaise
 2 tsp prepared yellow mustard
 2 tbsp fresh lemon juice
 1 tbsp minced fresh dill
 ½ tsp salt, plus more to taste
 Freshly ground black pepper, to taste
 2 tbsp nori flakes, crumbled (optional, but recommended)

DIRECTIONS

1

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.

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