Tofu Tuna Salad
For a high protein Vegan Tuna Salad, Tofu is your best choice! This is super delicious and ready in about 15 minutes!
I’ve been making Vegan Tuna Salad for years, and up until recently, I mostly made Jackfruit Tuna Salad, but I just tried using some shredded tofu, and I gotta say, this one is pretty dang good too!
And the most common complaint with jackfruit is that it doesn’t have any protein. Well, that’s been solved with this Tofu Tuna Salad! And if you want, you could totally combo the Jackfruit with Tofu, or even use my Chickpea Tuna Salad too!
why you’ll dig Tofu Tuna Salad
First, it’s so delicious and easy to put together! It’s highly customizable to your own tastes and preferences.
You can also make it in bulk and keep it in the fridge to whip up a quick sandwich too. Perfect for a busy weekday lunch or dinner!
Now I won’t claim that this tastes EXACTLY like a conventional tuna salad. However, I enjoy it just as much if not more. It’s definitely lighter, and since canned tuna is usually pretty bland, it doesn’t lend a ton of the flavor. That’s where the dressing comes in!
Tofu Tuna Salad Ingredients
Tofu – Make sure you get Super Firm Tofu, the kind that’s vacuum packed. You might be able to use Extra Firm if you press it for at least 30 minutes, but Super Firm is your best bet. I can find it at most major stores here in the US. Sprouts, Trader Joe’s, Whole Foods, Ralphs / Kroger, Vons / Pavilions all carry it.
- Vegan Mayo – Next to the tofu, this is the most important component. You can also use Unsweetened Vegan Yogurt, or a combo of both (I usually do 1/2 a cup of each).
- Fresh Veggies – I like using shallots, celery and garlic for some added bite (both texturally and flavor wise) You can also use red onions instead of shallots.
- Fresh Herbs – Dill is a must in just about any vegan fish recipe, and chives are good in just about anything!
- Salty & Sweet – Capers and their brine will bring a nice salty edge that’s reminiscent of the ocean, and some sweet relish will help balance that out.
- Acid & Heat – Pepperoncinis and lemon will add some nice spicy acidity to the party as well!
- Nutritional Yeast – Is required by vegan law (it also adds a lot of flavor and B12!)
- Furikake / Nori Sheets – Optional but will really amp up the oceanic flavor of this dish! So if you have some on hand, definitely use ’em!
Now that said, feel free to season this as you wish, you can certainly add or subtract things for sure! I would say at minimum use the mayo (obviously) lemon, garlic, celery, chives, dill, relish and salt and pepper. Those are mandatory in my book. The ones I added are for more OOMPH!
how to make Tofu tuna salad
This couldn’t be easier! All you need to do is shred your tofu! Another reason to use Super Firm over Extra Firm is it will shred much easier!
Then whip up the dressing, combine it with the tofu, and taste for seasoning and you’re done!
Enjoy with Crackers or on a Sandwich!
storage
Keep it in the fridge and use within 3 – 4 days. I personally love making a big batch and then I can whip up a sandwich in like 2 minutes!
here’s a handy dandy video!
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Tofu Tuna Salad
Ingredients
- 1 lb. Super Firm Tofu (See Notes)
- 1/2 – 1 cup Vegan Mayo (See Notes)
- 1 Celery Stalk (small dice)
- 1/2 Shallot (small dice)
- 2 cloves Garlic (minced)
- 2 Tbsp Chopped Dill
- 1 – 2 Tbsp Chopped Chives
- 1 Tbsp Sweet Relish
- 1 tsp Chopped Capers
- 1 tsp Caper Brine
- 2 Tbsp Pepperoncinis (diced)
- Juice of 1/2 – 1 Lemon
- 1 tsp Nutritional Yeast (or to taste)
- 1 – 2 tsp Vegan Furikake or Crushed Nori Sheets (more to taste, optional for sea flavor)
- Salt & Pepper (to taste)
Instructions
- Take tofu out of packaging. Pat dry with a paper towel. Shred using the big holes on a box grater.
- If using Nori sheets, blend them up in a blender or food processor so they are blitzed as fine as possible.
- Combine all the ingredients for the dressing. Season to taste!
- Then combine the dressing with shredded tofu. Season to taste again! Adding more salt, herbs, acid whatever you think it needs! Enjoy with crackers or on a sandwich.
- Store in an airtight container in the fridge and eat within 3 – 4 days.
Made this today and it’s so good. Thanks!
Excellent, glad you liked it, thank you!