"Tuna" Tempeh Salad Sandwiches
Recipe by: Mary E. Bedford
I made up a mock tune sandwich that I think is pretty good. The
binder/mayo was inspired by the tofu
island recipe.
1 package tempeh cut into 1 inch cubes
1/2 piece of kombu
1 tsp. kelp powder
1/2 package of firm lite silken tofu-6 oz.
1/2 tablespoon lemon juice/apple cider vinegar
1 tablespoon pickle relish (Bubbies has no sugar)
1/2-1 tablespoon chopped cilantro
1/2 cup or more finely chopped/grated veggies (carrot, celery, red onion, bell
pepper)
Directions:
Boil 1-2 cups of water in a saucepan.
Turn heat down to simmer and add tempeh and kombu
Simmer for 10 min.
Make sauce/mayo:
Blend tofu with lemon juice/cider vinegar (I found a hand blender worked best)
Mix in the relish & cilantro
Drain tempeh
(optional step) flash "fry" in 2 tsp of sodium reduced tamari/soy
sauce
Mash tempeh cubes with a potato masher
Mix in tsp. of kelp & chopped veggies.
Stir in the sauce.
If there is left over sauce you could add ingredients and water to thin for
salad dressing.
Stuff Tempeh into pita pocket or lettuce leaves.
Serve with tomato soup if you like.
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