I love this vegan tuna salad sandwich because tuna salad is one of my favorite things. This recipe is great because it is easy as well as the perfect on the go snack or meal. I make a bunch of this vegan tuna salad and keep in the fridge because its great on top of a boring green salad and is perfect for lunch boxes.
This recipe serves two but can easily be doubled and kept in the fridge.
Ingredients
- One 8-ounce package tempeh
- 2 scallions, chopped
- 2 stalks celery, diced
- 2 large cucumber pickles, diced
- 1/4 cup vegan mayo
- 2 tablespoons dulse flakes
- Sea salt and pepper, to taste
- 2 slices gluten-free or sprouted-grain bread
- 2 leaves romaine lettuce
- Tomato slices (optional)
- Fresh parsley (optional)
Instructions
- Boil the whole cake of tempeh for 10 minutes. Drain and leave it to cool.
- Mix the scallions, celery, cucumber, mayo, dulse flakes, salt, and pepper in a medium bowl. Crumble the cooled cake of tempeh into the mayo mixture.
- Toast the bread and top with a leaf of romaine lettuce and a couple of scoops of your tempeh salad. Dress with sliced tomato and/or chopped fresh parsley if desired.
- Enjoy your vegan tuna salad sandwich!
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