It’s hard work ruining people, and most days I’m just too tired to whip up a seven-course gourmet dinner for the family, so we rely heavily on sandwiches! I had some Turtle Island tempeh with a recipe for mock tuna salad and it sounded awful so I figured…why not!! I whipped up a batch and set my expectations very very low. The first time I had tempeh I was NOT a fan of the texture.
The tempeh temptress won me over. This stuff is freaking GOOD. Brad loved it, the kids loved it. The dog never even got any of it (that’s the real test). It’s excellent in sandwich form but also super yum atop a salad.
I changed the recipe slightly because I don’t eat fish so I don’t happen to have Old Bay Seasoning lying around. I subbed Greek Seasoning (made with real Greeks, don’t bend over in front of it.)
Mock Tuna Salad
3 cups water
1 Tbsp. salt
8 oz. Organic Five Grain Tempeh
1 tsp. Greek Seasoning
½ cup chopped celery
¼ cup chopped onion
Juice from ½ lemon
1 tsp. dried dill weed
¼ cup vegan mayo
1-1/2 tsp. Dijon mustard
1 Tbsp. soy sauce
½ tsp. garlic powder
Boil the water in a small pan, add the salt and tempeh cake, reduce head to medium and let simmer 20 minutes. Drain water, sprinkle the tempeh with Greek Seasoning and let cool, then break into small pieces with a fork (I use my hands because I’m a dirtball.) Add celery, onion, dill and lemon juice to tempeh and mix. I usually sub dill pickle for the celery and omit dill weed…but don’t add ½ cup of pickles unless you’re pregnant. In a small bowl, whisk remaining ingredients and add to tempeh. Mix well and feed your face.
Eat…enjoy…view tempeh anew!
xoxo
