Yes this is a thing! It tastes and has the texture just like tuna! Sooo crazy. It’s great on a sandwich, in a salad or with a Jacket Potato. The secret ingredients are pineapple juice and soy sauce for an umami flavour, plus seaweed for the fish-y flavour.
I wish I was this creative to come up with an original recipe like this, but all the props go out to VeganLovie for this one! I just adjusted it a bit 🙂
Per serve (approx. 6 servings total): 136 kcal // 12g protein • 7g carbs • 5.5g fats
- 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 Start with boiling the 3 cups of water in a large pot with the kumbu or wakame.
- Step 2 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 – 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 3 Add the soy chunks to the boiled water and let them rehydrate for 5-10 minutes.
- Step 4 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 5 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 6 Add the pineapple juice and soy sauce. Fry until all the liquid is absorbed.
- Step 7 Blitz the chunks (if necessary) otherwise transfer to a bowl and add the remaining ingredients.
- Step 8 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.