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Enjoy this vegan and gluten-free vegan Tuna Salad. Made with tempeh and filled with fresh vegetables and herbs for a light and refreshing any-time-of-day snack.
Did you miss me? I sure missed you.
Although I did have five glorious days driving down highway 101 seeing some of the most beautiful parts of Oregon and Northern California. We camped along the way, explored new beaches, discovered hidden gems in the towns surrounding the redwoods, and gave big full hugs to the 1000-year-old trees in the National Redwoods Forest. Oh, and I celebrated another trip around the sun. It was pure bliss and much-needed respite.
Now, with new energy and exhilaration, I am back with all kinds of springtime recipes to share with you. I’ve got Raw Pad Thai, Chewy Lemon Crinkle Cookies, and Vegan Olive Oil Cake. But before we get too ahead of ourselves, let’s look and see what I’ve got for you today.
We’re starting off with an adaptation of one of my oldest recipes from the blog: revisited and revised Vegan Tuna Salad.
Recommended Ingredients & Equipment
Ingredients & Substitutions
- Tempeh – I love the nutty heartiness of tempeh however other plant-based alternatives I recommend are chickpeas, jackfruit, and tofu.
- Dill Pickle
- Fresh Dill
- Vegan Mayonnaise – My favorite brand is Just Mayo. It is shelf-stable and has a similar price point to non-vegan mayonnaise. However, any vegan mayo will do.
- Spicy Mustard
- Lemon Juice
- Spices – Cayenne, salt, and pepper
Check out the full list of my recommended kitchen tools and gadgets.
How to Make Tempeh Tuna Salad
Step One – Boil the Tempeh
Boil the tempeh in a medium-sized pot for twenty minutes. Once tempeh is tender, drain the water and let tempeh cool for 15 minutes.
This step allows the tempeh to soften as well as removes any bitterness from it.
Step Two – Chop the Veggies
While tempeh is boiling, chopped all your vegetables and herbs. Set aside.
Step Three – Mix Together
Place cooled tempeh in a medium bowl and smash it with a fork or other mashing utensil until tempeh is mostly broken apart with some larger pieces intact. Add the remaining ingredients and stir together.
Serving and Storing
Serving – For best results, let the salad set in the refrigerator for 2-4 hours before serving. This allows the tempeh to chill all the way through while letting the flavors absorb into it. Serve salad on toasted bread for a tuna salad sandwich, on crackers, or with vegetables.
Storing – Store salad in an airtight container in the refrigerator for up to 5 days.
Frequently Asked Questions
Why, yes it is!
Sure! If you are looking for a soy-free option, I recommend trying chickpeas, runner-up for my favorite plant-based tuna substitute. Substituting chickpeas is super simple.
- Drain and rinse them thoroughly.
- Put them in a bowl and mash them until only a few large pieces remain (no boiling needed!).
- Add your remaining ingredients and you’ve got yourself a soy-free vegan tuna salad.
More Classic Vegan Salad Recipes
- Chicken Salad w/ Jackfruit
- Classic Egg Salad
- Backyard BBQ Potato Salad
- Summer Pasta Salad
- Healthy Cobb Salad
Vegan Tuna Salad
- Boil the tempeh in a medium-sized pot for twenty minutes. Once the tempeh is tender, drain the water and let tempeh cool for 5 minutes.
- While tempeh is boiling, chopped all your vegetables and herbs. Set aside.
- Place cooled tempeh in a medium bowl and smash it with a fork or other mashing utensil until tempeh is mostly broken apart with some larger pieces intact. Add the remaining ingredients and stir it together.
- Serve on toast or with crackers and vegetables. Store in an airtight container in your refrigerator for up to 3 days.