ABOUT THE RECIPE:
Mock Tuna Open-Face Sandwiches make a satisfying luncheon entrée, served open faced and garnished with cherry tomatoes and shredded lettuce or sprouts.
Makes 2 servings
INGREDIENTS:
1 block (about 8 ounces) tempeh, cubed
1 sheet toasted nori (see note)
2 tablespoons vegan mayonnaise
1 heaping teaspoon Dijon mustard
1 teaspoon all-purpose seasoning, Italian seasoning blend, or 1 tablespoon chopped fresh basil
1/4 teaspoon ground turmeric
1/4 teaspoon salt (optional)
Freshly ground black pepper, to taste
INSTRUCTIONS:
Steam the cubed tempeh for 10 minutes. Put the steamed tempeh in a medium-sized bowl and mash it using a potato masher or large fork; then set it aside to cool. While the tempeh cools, put the sheet of toasted nori in a blender and process into coarse crumbs. Add the nori to the mashed tempeh. Add the vegan mayonnaise, Dijon, all-purpose seasoning, turmeric, and optional salt. Add pepper to taste. Mix all of the ingredients together until well combined.
Cover and refrigerate for 2 to 4 hours, or until completely chilled.
Serve on a bed of crisp lettuce, or make an open-face sandwich by taking one slice of whole-grain bread and topping it with a generous portion of the mock tuna. Garnish with tomato slices and shredded lettuce or fresh sprouts, if desired.
Chef’s Note: Toasted nori sheets are generally sold as “sushi nori” and can be found in health food stores or the natural foods isle of some supermarkets.
Ingredients
Directions
ABOUT THE RECIPE:
Mock Tuna Open-Face Sandwiches make a satisfying luncheon entrée, served open faced and garnished with cherry tomatoes and shredded lettuce or sprouts.
Makes 2 servings
INGREDIENTS:
1 block (about 8 ounces) tempeh, cubed
1 sheet toasted nori (see note)
2 tablespoons vegan mayonnaise
1 heaping teaspoon Dijon mustard
1 teaspoon all-purpose seasoning, Italian seasoning blend, or 1 tablespoon chopped fresh basil
1/4 teaspoon ground turmeric
1/4 teaspoon salt (optional)
Freshly ground black pepper, to taste
INSTRUCTIONS:
Steam the cubed tempeh for 10 minutes. Put the steamed tempeh in a medium-sized bowl and mash it using a potato masher or large fork; then set it aside to cool. While the tempeh cools, put the sheet of toasted nori in a blender and process into coarse crumbs. Add the nori to the mashed tempeh. Add the vegan mayonnaise, Dijon, all-purpose seasoning, turmeric, and optional salt. Add pepper to taste. Mix all of the ingredients together until well combined.
Cover and refrigerate for 2 to 4 hours, or until completely chilled.
Serve on a bed of crisp lettuce, or make an open-face sandwich by taking one slice of whole-grain bread and topping it with a generous portion of the mock tuna. Garnish with tomato slices and shredded lettuce or fresh sprouts, if desired.
Chef’s Note: Toasted nori sheets are generally sold as “sushi nori” and can be found in health food stores or the natural foods isle of some supermarkets.
