Eating vegan but miss tuna salad? If you're a vegan (or vegetarian) who misses tuna salad or tuna sandwiches, you can get a very similar taste and texture using all the same ingredients, but substituting the tuna with tofu and adding a bit of kelp seaweed for a fishy flavor.
The combination of the celery and red onion, mayonnaise, soy sauce, lemon juice, and kelp provide just the most perfect flavor combination to create a mock tuna taste that you'll ever find. Serve it up on lightly toasted bread for a vegetarian and vegan tuna salad sandwich, or plate it on lettuce leaves for a lighter and lower-carb lunch.
- 1 block firm or extra firm tofu, frozen, then thawed and pressed
- 2 stalks celery, diced
- 1 tbsp red onion, minced
- 1/2 cup mayonnaise or vegan mayonnaise
- 2 tbsp soy sauce
- 1 tbsp lemon juice
- 1/2 tsp kelp powder
- Place the tofu in a small bowl and then crumble or mash the tofu with a fork until it reaches the desired consistency. It should be mashed to roughly the same consistency as tuna, so with a few small chunks and not completely smooth. Add the celery and onion to the bowl and gently stir to combine.
- In a separate small bowl, whisk together the mayonnaise, soy sauce, lemon juice, and kelp. Gently add this mixture to the tofu and stir to combine.
- If you have enough time, place your vegetarian tuna salad substitute in the refrigerator for at least 15 minutes before serving so that you can serve it chilled. Give it all a gentle toss again just before serving to mix up any of the liquids which may have settled a bit.
- On gently toasted bread with or without some lettuce and perhaps a tomato slice or two.
- Arrange a bed of romaine or butter lettuce leaves on individual serving plates and place a scoop of your vegan tuna salad on top for a nice presentation.
|Nutritional Guidelines (per serving)|
|Total Fat||22 g|
|Saturated Fat||3 g|
|Unsaturated Fat||5 g|
|Dietary Fiber||1 g|