Home
All Recipes
Recipes by Region
Blog Index
Appetizers and Dips
Beans and Legumes
Beverages
Breads
Breakfast Dishes
Condiments & Seasonings

Crockpot Recipes
Desserts
Dressings
Eat to Live
Fruit
Gluten-Free
Holiday Dishes
Kid-Friendly Recipes
McDougall MWLP
Meat Substitutes
Pasta
Pressure Cooker
Quick & Easy
Recipes of the Week
Rice & Other Grains
Salads
Sandwiches & Spreads

Sauces
Snacks
Soups and Gumbos
Stews and Chilies
Soy
Veggies

printer friendly version

"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.

From the Eat-2-Live Email List

back to fatfreevegan.com

Rate it! 1-Yuck! 2 3 4 5 6 7 8 9 10-Delicious! No votes yet!

Send us Feedback

© 2004-2009 Fatfree Vegan Recipes
Privacy policy