Vegan Tuna Salad

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.

Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
5 from 5 votes
Tempeh Tuna Salad
Course: Salad, Side Dish
Cuisine: American
Keyword: Vegan Tuna Salad
Servings: 4 people
Calories: 141 kcal
Author: Sarah McMinn
  • 8 ounces tempeh
  • 1/4 cup white onions, diced
  • 1/4 cup celery, diced
  • 2 tbsp dill pickle, diced
  • 2 tbsp fresh dill, minced
  • 1 tbsp capers
  • 1 tbsp vegan mayonnaise
  • 2 tsp spicy mustard
  • 2 tsp lemon juice
  • pinch of cayenne
  • salt and pepper, to taste
  1. 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.

  2. While tempeh is boiling, chopped all your vegetables and herbs. Set aside. 

  3. 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. 

  4. Serve on toast or with crackers and vegetables. Store in an airtight container in your refrigerator for up to 3 days. 

Recipe Notes
  • Don't skip the boiling step. Boiling removes the slightly bitter taste found in tempeh and helps soften and moisten the tempeh which allowing it to better absorb flavors.
  • Looking for a soy-free option, sub tempeh with a can of chickpeas. You can skip the boiling step and go straight to mashing. 
Nutrition Facts
Vegan Tuna Salad
Amount Per Serving
Calories 141 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 1g6%
Cholesterol 1mg0%
Sodium 185mg8%
Potassium 264mg8%
Carbohydrates 7g2%
Protein 10g20%
Vitamin A 55IU1%
Vitamin C 1.7mg2%
Calcium 69mg7%
Iron 1.5mg8%
* Percent Daily Values are based on a 2000 calorie diet.