Tempeh Mock Tuna Salad

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Tempeh Mock Tuna Salad to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Tempeh Mock Tuna Salad, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 2 cups vegetable broth
• 1 (8 ounce) package tempeh
• 2 tablespoons soy sauce
• 2 tablespoons lemon juice
• 1 clove garlic, minced
• 1 tablespoon seaweed flakes or
• granules
• 1/2 cup minced red onion
• 1 cup chopped celery
• 1 cup chopped dill pickles
• 1/4 cup soy mayonnaise

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Heat the broth to a light boil over medium-high heat

Step 2: Technique & Execution

Add the tempeh to the broth, and simmer for 25 minutes

Step 3: Technique & Execution

Drain and let cool to room temperature for 15 minutes

Step 4: Technique & Execution

Once cooled, grate tempeh into a large bowl

Step 5: Technique & Execution

In a small bowl, whisk together the soy sauce, lemon juice, garlic, and seaweed flakes

Step 6: Technique & Execution

Pour the seaweed mixture in with the grated tempeh and stir until well mixed