By KD Angle-Traegner, Founder & Editor
Ah, tempeh- the “other” soy product. If you ask me (and you did, right?), tempeh is one of those things that people seem to love or hate with equal ferociousness with little room for indecision. Personally speaking, I love the bold, strong flavor- that is, as long as it’s prepared properly. The trick is what you do with the tempeh before you actually start using it in your favorite tempeh recipe. Before slicing, dicing, frying, or crumbling the tempeh- boil it first. Boiling for 10-minutes will help to reduce the bitterness that can be associated with tempeh. Trust me when I tell you that it works. Since I’ve learned this little trick, I’ve never made tempeh without boiling it first- the difference is like night and day.
Among a host of other things, tempeh can be used to make an excellent mock tuna salad in about fifteen minutes. Which is perfect for days when you don’t feel like cooking, need a quick and filling sandwich, or just miss the sea-taste of tuna. Here is a simple recipe for mock tuna to get you started. Feel free to add other spices at your discretion- minced garlic, fresh oregano, and/or hot sauce make great additions for example.
Fifteen Minute Tempeh Tuna
- One 8 ounce package of tempeh
- 1 small red or white onion diced small
- 1-2 celery stalks, diced small
- 1/2 cup relish, juice drained
- 1/4 cup vegan mayonnaise (such as Vegenaise)
- 2 tbsp horseradish
- 2 tbsp dulse flakes (I use these)
- salt, pepper to taste
- Boil tempeh (whole cake) for 10 minutes. Drain and set aside to cool.
- Combine: vegan mayonnaise, horseradish, dulse flakes, salt, and pepper together and mix well.
- Add: relish, onion, and celery. Mix well.
- Using hands: Crumble tempeh into small pieces.
- Add tempeh to dressing and combine well.
- Slap onto a pita, bun, or bread. Top with alfalfa sprouts and jalapenos or other toppings (if you wish).
Want to know more about tempeh? Check out: