Jacket Potato with Vegan Tuna

Check out my previous recipe to find out how to make yourself this vegan tuna! And then serve it in this jacket potato… Yum!

Per serve: 297 kcal // 16.2g protein โ€ข 43.5g carbs โ€ข 5.5g fats


April 11, 2018
: 2
: 5 min
: 1 hr
: 1 hr 5 min
: easy


  • 2 medium potatoes
  • salt
  • For the tuna:
  • 1 cup (60g) soya chunks (TVP aka Textured Vegetable Protein)
  • 1 piece of dried Kumbu / Kelp, or use 2 tbsp dried wakame
  • 3 cups of water
  • 3 tbsp Pineapple juice
  • 1 tbsp soy sauce or tamari
  • 1 small onions
  • 2 tbsp vegan mayonnaise or kewpie
  • Salt & Pepper
  • 2 tbsp Capers
  • 2 tbsp Mustard
  • 1 tbsp curry powder
  • Optional for an extra kick: 1 tbsp sriracha or wasabi
  • Step 1 Pre heat your oven to 200 degrees Celcius.
  • Step 2 Brush your potatoes and clean them well. Prick holes in them with a fork. Transfer to an oven tray and sprinkle salt over them.
  • Step 3 Bake in the oven for approx. 1h until soft.
  • Step 4 In the meanwhile, letโ€™s make the tuna.
  • Step 5 Start with boiling the 3 cups of water in a large pot with the kumbu or wakame.
  • Step 6 I bought organic TVP chunks, which were actually already the perfect size, but if you buy very large chunks you might want to blend this with a hand blender or pulse in a food processor to get smaller chunks. It is also important to buy organic soy because the GMO stuff is not so good for you โ€“ however if you occasionally eat soy or you cannot find organic TVP then just use the one you can find. Asian stores might stock this too!
  • Step 7 Add the soy chunks to the boiled water and let them rehydrate for 5-10 minutes.
  • Step 8 Drain the water and discard the seaweed. Press out some of the excess liquid of the soy chunks with a fork through a strainer.
  • Step 9 Heat a fry pan over medium heat with some oil and add the soy chunks. Toss and fry until they start to firm up.
  • Step 10 Add the pineapple juice and soy sauce. Fry until all the liquid is absorbed.
  • Step 11 Blitz the chunks (if necessary) otherwise transfer to a bowl and add the remaining ingredients.
  • Step 12 Adjust salt & pepper to taste, or add some chili flakes/sriracha/wasabi to it if you want an extra kick. My secret ingredient is a dash of curry powder, which gives the tuna mayo an unique flavour.
  • Step 13 Take the potato out of the oven and cut open. Let it cool for a bit and then add the tuna to it. Serve and enjoy!

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