The inspiration for this comes from the Chickpea-Hijiki Salad Sammiches from Vegan with a Vengeance, but tweaked to fit the ingredients I had on hand. Delish.
1 package tempeh, steamed
1/2 cup shredded carrot
2-3 Tbsp minced onion
1 Tbsp dried hijiki
1 Tbsp dulse flakes (optional)
1 tsp curry powder
2 tsp wasabi paste (optional, but tasty!)
2-3 Tbsp sweet pickle relish
3 Tbsp vegan mayo (recipe below)
Cover the hijiki in boiling water for 10 minutes to rehydrate. Using your fingers, crumble the tempeh. Mix everything together. Refrigerate for a bit if desired. Otherwise, smear on bread and nom!
Note: I steam the tempeh right in its package. You could also microwave for a few minutes it to achieve the same effect.
***
Vegan Mayo
-------------
1 cup silken tofu
1 clove garlic, grated or very finely minced
1/4 tsp black salt
2 teaspoons apple cider vinegar
1 tsp stone-ground mustard
1/4 cup olive oil
1 tsp capers (optional, but tasty!)
Blend together until very smooth.
***
Ingredient notes: Dried hijiki is a black, slightly fishy-tasting seaweed. I forget where I got mine, but Campbell's and/or Double Dragon are pretty good bets. The dulse flakes also have a slight fishy flavor. I got mine in the bulk section at Campbell's. Black salt (which, confusingly, is pink) can be found at Namaste Indian grocery. It imparts an uncannilyre eggy taste to the mayo.
