Textured soy “tuna”
This is one of my favorite recipes because it’s versatile and easy. It captures the essence of the sea while being 100% plant-based—perfect for sandwiches, salads, or sushi!
Ingredients
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50 gtextured soy or pea protein
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1sheet nori seaweed split in half
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Splash of soy sauce
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1 tbspflaxseed oil
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Splash of extra virgin olive oil
Instructions
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Boil the textured soy with enough water to cover it, half a sheet of chopped nori, and a splash of soy sauce. Let it soak for 10 minutes.
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Drain thoroughly and squeeze the soy with your hands to remove as much water as possible.
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Toast the remaining half-sheet of nori in a dry pan for a few seconds until crispy, then crumble it into small pieces.
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Pulse the soy, toasted nori, flaxseed oil, and olive oil in a food processor a few times until you get a shredded, tuna-like texture.
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Refrigerate for 30 minutes before serving to let the “sea” flavors settle.
Notes
Craving more plant-powered dishes?
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About the author
Aida Lueje
@beginveganbegun
Aida is a vegan recipe creator passionate about making plant-based cooking approachable.
