Tempeh is hands down my favourite bean derivative. Don’t get me wrong, I love tofu, and it is most certainly versatile and adaptable to many dishes, but Tempeh takes the gold for taste and texture.
If you’re unfamiliar with it, Tempeh is made from fermented soy beans which makes it much easier to digest than other soy foods and improves nutrient absorption. It has a slightly nutty taste, and it’s just as delicious slightly sautéed in sesame oil as it is in a Rueben sandwich. It has a firm and chewy texture and lends itself well to making chili, wraps, burgers, fajitas, and stir-fry’s, and makes a scrumptious faux tuna.
This Tempeh “Tuna” Salad is perfect for lunch, a pot luck gathering, as a snack or an appetizer. It’s made from soaked almonds and sunflower seeds, Shoyu or Tamari boiled tempeh, fresh parsley, radishes, radicchio and green onions. It’s lightly seasoned with fine sea salt, black pepper and freshly squeezed lemon juice for a zing, and served in these cute little radicchio cups, just because I couldn’t resist. Great for presentation and no cutlery required.
It’s really fresh, zesty and simple. Clean eating at its best.
Use your favourite crunchy veggies, herbs and condiments to make it your own and if you want that “food from the sea” flavour, toss in some kelp granules. The combinations and permutations are endless.
Tempeh 'Tuna' Salad in Radicchio Cups
Recipe & Photography by Nissrine @ Harmony à la Carte.
This Tempeh “Tuna” Salad is perfect for lunch, a pot luck gathering, as a snack or an appetizer. Made with the wholesome goodness of soaked almonds and sunflower seeds, tempeh and antioxidant rich veggies and herbs like parsley and radicchio. Your body will thank you, and so will the tuna and the ecosystem.
- 1/4 Block of Organic Non GMO Tempeh (about 75 g)
- 1/4 C Almonds, soaked overnight or for 2 hours
- 1/4 C Sunflower Seeds, soaked overnight or for 2 hours
- 1/4 C Radicchio, chopped + 6 Radicchio Cups for serving
- 1 Radish, finely slivered into circles
- 1 Tbsp Green Onion, light green and white parts
- Handful of fresh parsley leaves, coarsely chopped (about 2 Tbsp packed)
- 2 Tbsp Freshly Squeezed Lemon Juice
- Pinch Fine Sea Salt
- Pinch Black Pepper
- A drizzle of Extra virgin olive oil (optional)
- Bring a pot of water to boil, add tempeh and a tablespoon of Shoyu or Tamari, reduce heat and let simmer for 1 hour. If you’re tight on time, simmer for at least 15 minutes. Remove from heat, strain and let cool.
- In a food processor, pulse soaked almonds and sunflower seeds to a coarse crumbly texture.
- Add tempeh and pulse to combine until the mixture is crumbly, but not mushy. Alternatively, you can grate the Tempeh using a microplane grater.
- In a mixing bowl, add tempeh, nut and seed mixture and top with lemon juice, salt, pepper and EVOO if using.
- Add chopped veggies and toss to combine.
- Transfer mixture to radicchio cups to serve.
Note: Since there’s a lot of GMO soy out there, be sure to look for organic tempeh from non-GMO source.