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.
Boil the tempeh in a medium-sized pot for twenty minutes. Once 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 together.
Serve on toast or with crackers and vegetables. Store in an airtight container in your refrigerator for up to 3 days.