Ingredients
- 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
- ½ cup minced red onion
- 1 cup chopped celery
- 1 cup chopped dill pickles
- ¼ cup soy mayonnaise
What Makes This Recipe So Great
This dish offers a delicious, plant-based twist on a classic favorite. It’s packed with protein and fiber from the tempeh, making it both satisfying and nutritious. Plus, it’s perfect for those seeking a sustainable and allergy-friendly alternative.
Cooking Tips You Should Know
- Press the tempeh gently before cooking to remove excess moisture and improve texture.
- Use a fork to break the tempeh into small, flaky pieces for a more authentic feel.
- Add a squeeze of fresh lemon juice at the end to brighten the flavors.
- Use a fork to break the tempeh into small, flaky pieces for a more authentic feel.
- Add a squeeze of fresh lemon juice at the end to brighten the flavors.
Step 1
Bring the broth to a gentle boil over medium-high heat. Add the tempeh and let it simmer for about 25 minutes. Once it’s done, drain the tempeh and let it cool down to room temperature, which should take around 15 minutes. When it’s cool, grate the tempeh into a large bowl.
Step 2
In a small bowl, whisk together the soy sauce, lemon juice, garlic, and seaweed flakes. Pour this mixture over the grated tempeh and stir everything together until it’s well combined. Then, fold in the chopped red onion, celery, and dill pickles.
Step 3
Finally, mix in the mayonnaise until the salad is creamy and evenly coated. You can serve it right away, but it tastes even better if you let it chill for a few hours so the flavors have time to come together.
Serving Ideas For Family Meals
Serve chilled on whole grain bread, as a wrap filling, or over a bed of crisp greens. It also pairs well with crunchy pickles and sliced avocado for extra creaminess and texture.
How To Preserve This Dish
Store leftovers in an airtight container in the refrigerator for up to 3 days. Stir well before serving, as flavors may continue to meld. Avoid freezing, as the texture may change.
