Use this vegan tuna to substitute canned tuna in any recipe! Flaky, meaty, vegan protein seasoned to taste like real tuna with an unbeatable taste and texture! This mock tuna can be used in vegan tuna sandwiches, vegan tuna casserole, creamed tuna on toast, tuna pinwheels, or any other recipe that uses a canned tuna.
Don't get me wrong, I love chickpea "tuna" salad sandwiches, but if you want to replace a can of tuna in a recipe, chickpeas just won't cut it. Unlike faux tuna made from chickpeas, this vegan tuna is made from texture vegetable protein or Butler Soy Curls, so it has a truly meaty texture and will hold its structure when cooking or baking.
Read my article to learn more about TVP or check out my other vegan recipes that use Butler Soy Curls like vegan jerky, vegan buffalo chicken, and vegan popcorn chicken.
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🧾 Ingredients and substitutions
- TVP (textured vegetable protein) or Butler Soy Curls - this is a dehydrated soy protein that will absorb the flavor of any broth that you rehydrate it in. (If you use soy curls, you will have to break them into smaller pieces.) You can find TVP in the Bob's Red Mill section of large grocery stores or order TVP or Butler Soy Curls on Amazon.
- Water - to make the broth.
- Kelp Flakes - to give it the fishy flavor. I find these at Whole Foods or Amazon. You can also use crushed-up nori. (Use the extra kelp flakes to replace anchovies to make an awesome vegan Caesar dressing.)
- Oil - to give it a little moisture and mouth feel of tuna. Any neutral-flavored oil will work or you can leave it out for an oil-free tuna.
- Salt - to give it the saltiness of real tuna.
🥄 Instructions
- Add 1/2 cup of water, 1 tablespoon oil, 1 teaspoon kelp flakes, and 1/4 teaspoon of salt to a small saucepan.
- Heat until it boils, then turn off heat and add 3/4 cup of TVP or soy curls. Stir, cover, and let it sit for about 5 minutes until it absorbs all of the water.
- Use as you would a can of tuna. It's perfect for a vegan tuna melt or vegan tuna noodle casserole!
👩🏻🍳 Pro tips
- Butler Soy Curls will give you larger flakier pieces of "tuna." However, you will have to break it into small pieces before adding it to the broth.
- You can omit the oil for oil-free vegan tuna.
- You can double the oil to simulate oil-packed tuna.
🥡 Storage and reheating
Refrigerate: The vegan tuna will keep well in the fridge for 3 - 5 days in a sealed container.
Freeze: This vegan tuna freezes well and can be stored in an airtight bag in the freezer for up to 3 months.
🌟 More vegan seafood recipes
📌 Be sure to follow me on Pinterest for new vegan recipes!
A tuna substitute made from soy protein with the taste and texture of real tuna. Use in place of canned tuna in any recipe.
- ½ cup water
- 1 tablespoon canola oil or any neutral-flavored oil
- 1 teaspoon kelp flakes
- ¼ teaspoon salt
- ¾ cup TVP crumbles (or Butler Soy Curls)
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Add 1/2 cup of water, 1 tablespoon oil, 1 teaspoon kelp flakes, and 1/4 teaspoon of salt to a small saucepan.
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Heat until it boils, then turn off heat and add 3/4 cup of TVP. Stir, cover, and let it sit for about 5 minutes until it absorbs all of the water.
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Use as you would a can of tuna.
- Butler Soy Curls will give you larger flakier pieces of "tuna." However, you will have to break it into small pieces before adding it to the broth.
- You can omit the oil for oil-free vegan tuna.
- You can double the oil to simulate oil-packed tuna.
⭐⭐⭐⭐⭐ Leave a comment and starred review! I would love to hear from you!
Would this work with jackfruit as I think the texture might be better.
Yes, you could use jackfruit, but you won't need as much water since the jackfruit won't absorb the broth that you make for this recipe.
ThankYou.
Where does the trans fat come from?
Good question, Mike. Thanks for bringing that to my attention. I think it was a glitch in my nutrition calculation software. I fixed it now, no ingredient in the recipe has any trans fat. I hope that you enjoy the tuna recipe! 🙂
This was perfect. My husband is getting a little burned out on chickpeas . I added it to my version of Mac and cheese and wow. What a nice flavor it added. I will define making a sandwich with it next. Thanks Monica
I'm so happy that you like this version of vegan tuna, Sherri! Enjoy! 🙂
Had been using a similar recipe, but with linseed oil: it intensifies the fishy flavor. Should be added in the end of process as it’s not apt for high temperatures. Ih, and also cut nori sheet.. But I guess kelp will do the thing even better:)
Great point, Maria, linseed or flaxseed oil added at the end will give it a fishy flavor as well! Enjoy! 🙂