The Ultimate Mock Tuna Salad

• 4 ounces, weight 5-grain Tempeh, Crumbled
• 1 whole Medium Stalk Celery, Finely Diced
• 2 whole Green Onions, White And Green Parts, Thinly Sliced
• 2 Tablespoons Minced Fresh Parsley
• 1/4 teaspoons Onion Powder
• 1/4 teaspoons Garlic Powder
• 1/4 teaspoons Paprika
• 18 teaspoons Salt
• 18 teaspoons Black Pepper
• 3/4 teaspoons Worcestershire Sauce
• 5 Tablespoons Light Mayonnaise

1. In a medium-sized bowl, stir together all ingredients except the mayo.
2. Then stir in enough mayo so it comes together into a creamy consistency.
3. Taste and season with additional salt and pepper as desired.
4. Refrigerate until serving, then eat the salad any way youd eat tuna saladas a sandwich, as a melt with cheese, on top of salad greens, tossed with cooked pasta or as a spread for crackers.
5. *If you want to make this salad vegan, omit the Worcestershire sauce and use tamari sauce instead; reduce the amount of salt if desired.
6. Also, make sure to use a vegan mayo.

stalk celery, green onions, parsley, onion powder, garlic, paprika, salt, black pepper, worcestershire sauce, light mayonnaise

Taken from tastykitchen.com/recipes/special-dietary-needs/vegetarian/the-ultimate-mock-e2809ctunae2809d-salad/ (may not work)