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Vegan Tuna

Savory Vegan Tuna: A Flaky Delight in Just 40 Minutes

This Vegan Tuna is a delightful twist on a classic dish, retaining all the flavor without the fish.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Lunch
Cuisine: Vegan
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 1 cup TVP Slices Ensure you use large slices for the best results.
  • 2 sheets Nori Seaweed Feel free to substitute with other seaweed types if desired.
  • 1 cup Hot Water Essential for rehydrating TVP.
For the Flavor
  • 2 tablespoons Neutral Oil e.g., sunflower or canola; can substitute with avocado oil.
  • 2 tablespoons Lime Juice or White Vinegar Lemon juice can be used as a substitute.
  • 2 tablespoons Nutritional Yeast Best to use it for added flavor.
For Seasoning
  • 1 teaspoon Salt Adjust to your taste.
  • 1 teaspoon Sugar Adjust to your taste.

Equipment

  • Heatproof bowl
  • food processor

Method
 

Step-by-Step Instructions for Vegan Tuna
  1. Begin by placing the TVP slices in a heatproof bowl. Pour hot water over the slices, ensuring they are fully submerged. Let them sit for about 30 minutes until they absorb the water and become soft.
  2. Once the TVP is rehydrated, drain the excess water and rinse the slices under cold water 3-4 times.
  3. While your TVP is soaking, cut the nori seaweed into strips and soak them in warm water for about 30 minutes.
  4. In a food processor, add the rehydrated TVP, seaweed water, neutral oil, lime juice, nutritional yeast, salt, and sugar.
  5. Take a moment to sample the mixture and feel free to adjust the seasoning according to your taste preferences.
  6. Transfer the Vegan Tuna to an airtight container and refrigerate.

Nutrition

Serving: 1cupCalories: 150kcalCarbohydrates: 15gProtein: 20gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gSodium: 300mgPotassium: 400mgFiber: 5gSugar: 2gVitamin C: 2mgCalcium: 5mgIron: 10mg

Notes

This vegan tuna can be stored for up to 7 days in the fridge, and can also be frozen for up to 3 months.

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