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1
The Ultimate Mock “Tuna” Salad
Submitted by Faith (An Edible Mosaic) on March 29, 2012 in Special Dietary Needs, Vegetarian
| Prep Time Cook Time |
Servings 3 | Difficulty Easy |
Ingredients
- 4 ounces, weight 5-grain Tempeh, Crumbled
- 1 whole Medium Stalk Celery, Finely Diced
- 2 whole Green Onions, White And Green Parts, Thinly Sliced
- 2 Tablespoons Minced Fresh Parsley
- ¼ teaspoons Onion Powder
- ¼ teaspoons Garlic Powder
- ¼ teaspoons Paprika
- ⅛ teaspoons Salt
- ⅛ teaspoons Black Pepper
- ¾ teaspoons Worcestershire Sauce
- 5 Tablespoons Light Mayonnaise
Preparation Instructions
In a medium-sized bowl, stir together all ingredients except the mayo. Then stir in enough mayo so it comes together into a creamy consistency. Taste and season with additional salt and pepper as desired.
Refrigerate until serving, then eat the salad any way you’d eat tuna salad—as a sandwich, as a melt with cheese, on top of salad greens, tossed with cooked pasta or as a spread for crackers.
*If you want to make this salad vegan, omit the Worcestershire sauce and use tamari sauce instead; reduce the amount of salt if desired. Also, make sure to use a vegan mayo.
