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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.

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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!

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epeirson September 12, 2005

Being new to the soy product world this recipe really hit the spot! Didn't have any parsley substitued finely minced chard, also added grated carrots. Don't leave out the sweet relish. Ate as romaine lettuce wrap with some toasted pieces of 100% rye bread which is really more like Melba Toast. Looking forward to trying the savory chicken salad version.

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mmyount_12599653 October 11, 2012

This was fantastic!! We thought it was kind of a cross between a fake tuna salad and a fake chicken salad. I was feeling lazy, so I just crumbled the tempeh into a Ziploc steamer bag, added a little water, and threw in the microwave for 4 minutes (I cut the recipe in half though). Then threw the whole bag in the freezer while I prepped everything else, leaving out the peppers out of personal preference. By the time that was done, the tempeh was cool and I mixed everything - put in the fridge while we walked the dog and it was ready by the time we got home. We made sandwiches out of this on toasted sourdough bread with some romaine lettuce from our garden. We will definitely make it again! Thanks for sharing!

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Keee May 16, 2012

Fabulous! I can't eat the red or green peppers, and don't like dill, and I did use some broccoli as suggested by vegangirlinaz, and it is to die for!

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dishan July 23, 2011

Very nice. I used wild rice tempeh and browned it first. I also cooked the onion, peppers, and garlic a bit the second time which I liked much better than the raw. I wasn't too worried about the 'tuna' part because there is no way unless you make calm not clam tempeh it is even going to taste like seafood and I hate fish. I was satisfied with it. Not exceptional but nice and I liked it.

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Number 929450 September 28, 2008

Made this for the (non-vegan) boys, everone loved it. I used chopped up pickles instead of relish, and fresh instead of dried dill. I would use less nayo next time, I prefer things a bit on the drier side. Overall though, awesome.

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D Rusak June 12, 2007

Really good stuff, enjoyed immensely by everyone who came near it. I didn't have green peppers, so doubled amount of red bell peppers, and don't feel the recipe suffered because of it. Thanks for posting!

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drbecca26 March 07, 2007

OMG, this is good stuff. Tastes expensive, just like stuff that comes from Whole Foods. ;-) I used dry roasted sunflower kernels instead of raw and added a bit of lemon rind to mine. Holy yummyness! Thanks for this awesome recipe!

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maria_bodoh July 17, 2006
Vegan Tempeh Salad