This 10-minute creamy vegan tuna salad is packed with flavor and will have you shocked that it's not actually tuna! It's good for hot or cold lunches, and perfect for meal prep.
Stir together all ingredients until well combined. Taste and season with additional salt and pepper as desired.
Refrigerate until serving.
Notes
Storage: Store in an airtight container in the fridge for up to 4 days.
Recipe Yield and Serving Size: This recipe makes about 1 cup of vegan tuna salad, which is enough for 3 (⅓-cup) servings.
Serving Suggestions: Eat vegan tuna salad any way you’d eat regular tuna salad – as a sandwich, as a melt with cheese, on top of salad greens, tossed with cooked pasta, or as a spread for crackers.
5-Grain Tempeh: If you can't find 5-grain, you can use any type of tempeh you like. If it doesn't crumble well, chop it up and pulse it a few times in a food processor
Chickpea Version: To make vegan tuna salad with chickpeas instead of tempeh, omit the tempeh. Rinse and drain 1 (14-ounce) can of chickpeas, mash them until they look like tuna, and keep everything else in the recipe the same.