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Vegan Tuna
A tuna substitute made from soy protein with the taste and texture of real tuna. Use in place of canned tuna in any recipe.
Course
Main Course
Cuisine
American
Keyword
mock tuna, tuna substitute, vegan tuna
Prep Time
5
minutes
minutes
Resting Time
5
minutes
minutes
Total Time
10
minutes
minutes
Servings
8
Calories
44
kcal
Author
Monica Davis
Ingredients
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)
US Customary
-
Metric
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. 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.
Notes
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.
Nutrition
Serving:
2
tablespoons
|
Calories:
44
kcal
|
Carbohydrates:
3
g
|
Protein:
4
g
|
Fat:
2
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
1
g
|
Trans Fat:
1
g
|
Sodium:
78
mg
|
Potassium:
9
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Vitamin A:
1
IU
|
Calcium:
29
mg
|
Iron:
1
mg