A true vegan classic, tempeh tuna will always satisfy and delight. Full of protein and nutrients this salad became a staple of my pregnant diet. Enjoy this salad on a bed of greens or in between toast.

Tempeh Tuna Salad
gluten-free
serves 2-3

1 package tempeh
1/4 cup onions, diced
1/4 cup celery, diced
2 tbsp dill, chopped
1 tbsp vegenaise
2 tsp spicy mustard
2 tsp lemon juice
1 pinch cayenne
salt and pepper to taste

Boil the tempeh in a medium-sized pot for twenty minutes, until tender. Drain the water and let tempeh cool. Meanwhile chopped the vegetables and dill.
Once tempeh has cooled smash it with a fork, your hands, or any mashing utensil you have in your kitchen. Smash it until it’s mostly broken apart. Mix in all other ingredients and refrigerate until ready to use.