Rusty’s Vegan Tempeh Tofu Salad
Before becoming vegan, I used to make tuna salad, chicken salad, and egg salad fairly frequently. It was always a popular but absurdly simple dish here in the Haskell abode, and I finally got around to making a decent replacement. I chose tempeh rather than any mock meat because I like how it doesn’t really taste like meat while still tasting delicious.
Ingredients
- 227 g (8 oz) tempeh
- 1 block of firm water-packed tofu
- 100 g (about 7 tablespoons) Vegenaise
- 30 g (about 2 tablespoons) Gulden’s Spicy Brown Mustard
- 5 g (about a teaspoon) Tony Chachere’s Cajun Seasoning
- Black pepper, to taste
Procedure
- Drain and press water out of tofu (optional).
- Cut tempeh into roughly evenly sized pieces.
- Steam tempeh on the stove for about 5-7 minutes (until soft enough to crumble).
- Crumble steamed tempeh into a large mixing bowl.
- Grab hand-sized chunks of tofu and squeeze between your fingers to get a texture not unlike crumbled hardboiled eggs or ricotta cheese. Add tofu mash to mixing bowl.
- Add Vegenaise, mustard, pepper, and cajun seasoning to mixing bowl.
- Mix ingredients with a spoon until the mixture is more or less uniform.
- Taste and add any extra salt or seasoning that you desire. Now is the time to tweak.
- Serve on bread or pitas.