Total Time
Prep 45 mins
Cook 0 mins

This is an adopted recipe I've not yet had the chance to try. Here's what the OP had to say about it: "I’ve also heard this referred to as “Vegan Tuna Salad.” I absolutely love this salad! I’m not a vegetarian, let alone vegan, but this is fabulous. I've been buying it from Whole Foods Market in their Deli section (expensive little 8 ounce containers) so I came up with this by reading the ingredients listed on the container! I love it with tortilla chips..."

Ingredients Nutrition


  1. Prepare the tempeh first breaking it into chunks and steaming it over boiling water for about 15 minutes.
  2. Set aside and allow to cool.
  3. Assemble the rest of the ingredients in a large bowl adjusting the amounts according to your preference.
  4. Finely crumble the cooled tempeh into the bowl and combine with the chopped vegetables.
  5. Add the mayonnaise last.
  6. Chill before serving.
  7. Serve as a sandwich spread – hearty wheat bread is nice, or serve as a dip with organic stone ground tortilla chips.
  8. Serving size is relative -- .


Most Helpful

Had this today at a Whole Foods and tried making it myself at home. OMG it is awesome!! I had to substitute fennel for celery and I used only all red bell peppers instead of adding the green peppers. I steamed the tempeh like they said & I thought that brought out the "nutty" flavor of the tempeh, which was great. I also steamed a little broccoli and added it to the salad, for extra color and nutrition. It is an incredible recipe that I can't wait to try over and over again. I think you can use less mayo (veganaise is 9 gms of fat per tablespoon) if you are watching calories/fat too. Next time I won't put so much in. This is great! Very happy with this recipe.

vegangirlinaz January 03, 2011

I loved this salad. My coworkers and husband raved about it. The changes I made were: Bragg's liquid aminos instead of tamari, homemade mayonaise made with Safflower and flax oil, used the green part of the scallion, and omitted the relish. I served it over fresh baby spinach. It made for a very healthy and easy dinner!

epeirson September 12, 2005

I really appreciate this recipe. I've been a vegetarian for 6 decades. It is hard to find high- protein low-carb vegan recipes. I find the mayo proportion way too high, and (after making) I doubled all other ingredients. I used pine nuts instead of sunflower seeds, added pimentos, and left out the pickle relish. I used Tellicherry peppercorns. I have always tried to duplicate Whole Foods eggless Tofu egg salad, and I did not know this steaming trick with tofu and tempeh. Thanks a million, great "tweakable" recipe.

drjillkimm September 15, 2016

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a