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Pretend Tuna Salad

Pretend Tuna Salad

A special guest recipe from Ruby Roth

From Ruby's soon-to-be released The Help Yourself Cookbook for Kids: 60 Easy Plant-Based Recipes Kids Can Make to Stay Healthy and Save the Earth.

“Tempeh is just soybeans or grains formed into a block. In this recipe, it tastes similar to tuna salad – but the first get to stay in the sea.”


Pretend Tuna Salad
Serves 3 or 4

8-ounce package tempeh
1 big stalk celery, sliced the long way, then chopped small
cup + 1 tablespoon Vegenaise
A few big slivers of red onion, chopped (about 1 heaping tablespoon)
A small handful of parsley leaves (about cup)
teaspoon sea salt
Black pepper

Chop the tempeh – like a tic-tac-toe grid but with many more lines – into small chunks and crumbles. Put it in a steamer basket and place the basket inside a pot filled with about 1 inch of water. Bring to a big boil, then turn the heat to medium and cover. Steam for ten minutes until the tempeh is soft to chew. Remove the lid and let it cool completely.

Mix and mash all the ingredients in a large bowl to break up the tempeh more. This recipe tastes best if you let the flavors soak in (it really makes a difference!) so try chilling it in the fridge or even overnight…if you can resist.

4 Ways to Enjoy

1. By itself, with crackers, celery sticks, or sauerkraut.
2. Rolled in a tortilla or a sheet of nori seaweed.
3. On a sandwich or rice cracker (try adding pickles, lettuce, tomato, mustard).
4. Rolled in lettuce or cabbage leaves.

Reprinted with permission from The Help Yourself Cookbook for Kids: 60 Easy Plant-Based Recipes Kids Can Make to Stay Healthy and Save the Earth , written and illustrated by Ruby Roth, published by Andrews McMeel Publishing.

2013-2016, Vegan Street

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