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How to Make Vegan Tuna with Tempeh

MILFDiet_TuneTempeh_400Fool even your kitty with this tasty mock tuna recipe. It’s quick, easy, and a great source of protein. From The MILF Diet: Let the Power of Whole Foods Transform Your Body, Mind, and Spirit, Deliciously.

Serves 3 or 4

Because tuna is high in mercury, it’s important to let it go. But don’t despair; this is a great substitute for tuna salad and is perfect in a sandwich, in a salad, or right off the spoon.

One 8-ounce package tempeh, cut into chunks
2 1/2 tablespoons umeboshi vinegar
2 1/2 cups spring water, or to cover tempeh
1/3 cup Vegenaise
Any spices you desire—cumin, curry, paprika, saffron (optional)
Freshly ground black pepper (optional)
1 stalk celery, diced
Small handful of chives, thinly sliced

1. Bring the tempeh, the umeboshi vinegar, and water to cover to a boil in a saucepan. Reduce the heat to low and simmer for 20 minutes. Remove from the heat, drain the excess liquid, and let the tempeh cool for a few minutes.

2. Mash with a potato masher or fork until there are no longer any big chunks, but the tempeh is not entirely smooth. Let it cool completely.

3. Add the Vegenaise, seasonings, celery, and chives. Mix well. Serve with pita bread or as a sandwich.

VARIATIONS: Add any herb or spice you like. Tempeh works well with everything.

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