The Ultimate Mock “Tuna” Salad {Vegan}
Prep time: 
Total time: 
Yield: Yields 1 cup, about 3 to 4 servings
  • 4 oz 5-grain tempeh (I used Soyboy), crumbled
  • 1 medium stalk celery, finely diced
  • 2 green onions (white and green parts), thinly sliced
  • 2 tablespoons minced fresh parsley
  • ¼ teaspoon each onion powder, garlic powder, and paprika
  • ⅛ teaspoon each salt and black pepper
  • ¾ teaspoon Worcestershire sauce (see Note)
  • 4-5 tablespoons light mayo (see Note)
  1. Stir together all ingredients except the mayo, then stir in enough mayo so it reaches your desired consistency.
  2. Taste and season with additional salt and pepper as desired.
  3. Refrigerate until serving. Enjoy this salad any way you’d eat tuna salad: in a sandwich, in a melt with cheese, on top of salad greens, tossed with cooked pasta, or as a spread for crackers.
To Keep This Salad Vegan: Be sure to use vegan mayo and Worcestershire sauce.
Recipe by An Edible Mosaic™ at