1

ABOUT THE RECIPE:

Mock Tuna Open-Face Sandwiches make a satisfying luncheon entrée, served open faced and garnished with cherry tomatoes and sprouts.

Makes 2 servings

2

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 turmeric
1/4 teaspoon sea salt
Freshly ground pepper, to taste

3

INSTRUCTIONS:

Steam the cubed tempeh for 10 minutes. Place 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, place 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 salt. Add pepper to taste. Mix all of the ingredients together until well combined.

4

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 fresh sprouts, if desired.

5

Chef’s Note: 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

1

ABOUT THE RECIPE:

Mock Tuna Open-Face Sandwiches make a satisfying luncheon entrée, served open faced and garnished with cherry tomatoes and sprouts.

Makes 2 servings

2

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 turmeric
1/4 teaspoon sea salt
Freshly ground pepper, to taste

3

INSTRUCTIONS:

Steam the cubed tempeh for 10 minutes. Place 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, place 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 salt. Add pepper to taste. Mix all of the ingredients together until well combined.

4

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 fresh sprouts, if desired.

5

Chef’s Note: Nori sheets are generally sold as “sushi nori” and can be found in health food stores or the natural foods isle of some supermarkets.

Mock Tuna Salad
This sandwich is delightful served with my easy Spinach and Apple Salad.
This sandwich and salad pairing makes an excellent luncheon meal.
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