Vegan Tuna Salad or Vegan Tuna Mayo
The best vegan tuna salad that's high protein and doesn't require chickpeas or jackfruit! Perfect for vegan tuna salad sandwiches and vegan tuna melts!
Servings: 4
Calories: 332kcal
Ingredients
- 3 inch piece of kombu (or two sheets of nori)
- 500 ml boiling water
- 3 teaspoon fine sea salt
- 100 g TVP (ideally slices or chunks)
- 155 g vegan mayonnaise
- 1 stalk celery (very finely chopped)
- ¼ red onion (peeled and very finely chopped)
- 1 teaspoon dijon mustard
- ¼ teaspoon flaky sea salt
- pinch lemon zest
- 2 tablespoon capers (drained and roughly chopped)
Instructions
- To make the kombu dashi, place the freshly boiled water in a medium saucepan and add the kombu and sea salt. Cover with a lid and leave to stand for 5 minutes.
- Remove the kombu and place the pan over medium heat. Bring to a boil. (You can reuse the kombu, just store in an airtight container in the fridge or leave to dehydrate on a baking sheet).
- Once boiling, reduce the heat to low and add the TVP to the saucepan. Allow to simmer for 2-3 minutes, stirring to make sure the TVP is all hydrated, then remove from the heat. Cover with a lid and leave to hydrate for 10 minutes.
- While the TVP hydrates, combine the remaining ingredients in a medium bowl and set aside.
- Once rehydrated, drain the TVP in a sieve and run it under cold water to cool it down. Transfer the hydrated TVP to a nut milk bag and squeeze out as much of the water as possible. While you squeeze out the moisture, the TVP should break apart quite easily. If it doesn't, place the drained TVP in a large bowl and use a fork to break it apart into small flakes.
- Place the drained TVP flakes in the bowl with the rest of the vegan tuna salad ingredients and mix to combine. Season with salt and pepper if necessary before serving.
Video
Notes
- I use kombu to help make my vegan tuna salad or vegan tuna mayo taste more fishy! You can easily leave out this step and just rehydrate your TVP in boiling water instead. You could also include some nori flakes in the recipe if you like.
- TVP comes in all sorts of shapes and sizes. I use either TVP chunks or slices as they tend to result in the largest flakes which makes the whole experience much more realistic and convincing. You'll also need a nutmilk bag or cheesecloth to wring out as much water as possible.
- Use your favourite vegan mayonnaise for this recipe. I like to use either Hellmanns or Heinz but you could also just as easily use a homemade option.
Nutrition
Serving: 1grams | Calories: 332kcal | Carbohydrates: 11g | Protein: 12g | Fat: 25g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Sodium: 2141mg | Fiber: 4g | Sugar: 3g