Tempeh “Tuna” Salad

tempeh tuna salad in small white bowl on wood serving board

5 from 4 reviews

Hearty and protein-packed, this vegan tempeh “tuna” salad tastes surprisingly fishy, thanks to a secret ingredient! Perfect for an on-the-go lunch or quick dinner.


  • 1 8 ounce block of tempeh
  • 2 pieces kombu seaweed
  • ⅓ cup Easy Vegan Mayo
  • Juice of ½ lemon 
  • 1 tablespoon dijon or whole-grain mustard
  • ½ rib of celery, finely diced
  • 2 tablespoons red onion or shallot, finely diced
  • 1 tablespoon freshly parsley, minced
  • ½  – 1 teaspoon dulse flakes/granules (optional, but recommended)
  • Salt and black pepper, to taste


  1. Prepare the Tempeh: use your hands to crumble the tempeh into small, bite-sized pieces over a medium pot. Break the kombu pieces in half, then add them to the pot with 3½ cups of filtered water. Bring the mixture to a boil over high heat, then cover, reduce the heat to low, and simmer for 30 minutes. Transfer the entire mixture to a glass jar and store in the fridge for at least four hours, preferrably overnight. 
  2. Mix the Salad: add the Vegan Mayo, lemon juice, and mustard to a bowl and mix well. Drain the marinating tempeh, then add it to the bowl along with the celery, onion, parsley, and dulse flakes. Mix until evenly incorporated, then add salt and black pepper to taste.
  3. Serve as desired; leftovers will keep in the fridge for up to five days.


  • Seaweed: both kombu and dulse flakes can be found in some grocery stores; if not, you can purchase them online. I highly recommend using both types of seaweed in order to get the “fishy” taste of a classic tuna salad
  • Veggies: feel free to increase or add in some extra finely chopped veggies to this salad if you’re looking to make it a little heartier; grated carrot would be great here!

Keywords: vegan tuna salad, tempeh salad, tempeh recipes, vegan tempeh recipes, healthy tuna salad, plant based tuna