A vegan tuna salad made with TVP and kelp powder for an authentic tuna taste and texture.
Add the kelp flakes and salt then stir well.
Add the TVP to the water and kelp mixture and stir.
Allow it to sit for about 15 minutes until it absorbs all of the water and cools off.
Add the mayo and mix well.
Add celery and/or pickle relish if desired.
Use as you would tuna salad.
Store unused tuna salad in a sealed container in the refrigerator.
Put 2-3 tbsp of tuna salad mixture and vegan cheese of choice between 2 slices of bread.
Spread vegan butter on the outsides of the bread and grill in a skillet on medium low for a few minutes on each side until golden brown and cheese is melted.