Veganvegetarian Mock Tuna Recipes
VEGETARIAN/VEGAN MOCK 'TUNA' SALAD WITH TOFU
Steps:
- 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, 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.
Nutrition Facts : Calories 232 kcal, Carbohydrate 2 g, Cholesterol 9 mg, Fiber 1 g, Protein 10 g, SaturatedFat 3 g, Sodium 503 mg, Sugar 1 g, Fat 21 g, ServingSize 4 to 5 servings, UnsaturatedFat 0 g
VEGAN/VEGETARIAN "MOCK TUNA"
This is a sandwich filling. There was a small company, I believe called "Sunflower Foods" in Connecticut(Newtown or Monroe) that made something similar. We moved to New Hampshire and they closed-so creativity is called for. I love this with sweet pickles, lettuce or spinach, and tomatoes on toasted wheat bread. YUM!
Provided by happy_vegan
Categories Lunch/Snacks
Time 10m
Yield 3-4 serving(s)
Number Of Ingredients 8
Steps:
- Combine almonds, cashews, water, salt, mustard and relish in a food processor and grind until smooth. I also add in part of the onions and celery to blend the flavors nicely.
- Take out of processor, mix in celery and onions.
Nutrition Facts : Calories 181.3, Fat 14.9, SaturatedFat 1.5, Sodium 126.5, Carbohydrate 8.7, Fiber 3.4, Sugar 2.5, Protein 6.3
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