4.8
(4)
Your folders
Your folders
Export 5 ingredients for grocery delivery
Step 1
Rehydrate the TVP. Add the textured vegetable protein slices to a large bowl and cover with hot water. Let the slices rehydrate for about 30 minutes or until completely soft.
Step 2
Rinse it. Next, rinse the slices 3-4 times under cold water, squeezing them to eliminate the soybean flavor. Finally, squeeze each slice between your hands to remove as much water as possible. Set aside.
Step 3
Make the seaweed water. Cut the nori into small strips and add them to a small bowl. Cover with 1/4 cup of warm water and let the water infuse for about 30 minutes. Finally, strain the juice using a fine-mesh sieve and discard the nori.
Step 4
Add all of the ingredients to a food processor. Transfer the TVP slices to a food processor fitted with the slicing blade. Add seaweed water, oil, lime juice, nutritional yeast, salt, and sugar.
Step 5
Pulse a few times. Process the mixture for 3-4 seconds or until it resembles shredded tuna. At this point, you can taste it and adjust the seasonings to your liking. The vegan tuna is now ready to use!
Step 6
You can keep this vegan tuna in the refrigerator for up to 7 days.
Your folders
simpleveganblog.com
4.9
(17)
Your folders
simpleveganblog.com
4.9
(17)
Your folders
lovingitvegan.com
5.0
(101)
Your folders
yuzubakes.com
5.0
(1)
Your folders
cookingforpeanuts.com
5.0
(20)
Your folders
brokebankvegan.com
5.0
(56)
Your folders
thehiddenveggies.com
5.0
(3)
30 minutes
Your folders
foodaciously.com
4.8
(4)
Your folders
shelikesfood.com
5.0
(1)
Your folders
healthiersteps.com
5.0
(10)
10 minutes
Your folders
brandnewvegan.com
4.4
(16)
Your folders
plantbasedjane.com
Your folders
alexandracooks.com
5.0
(37)
Your folders
sarahsvegankitchen.com
5.0
(5)
10 minutes
Your folders
cupfulofkale.com
4.6
(50)
Your folders
brandnewvegan.com
5.0
(2)
30 minutes
Your folders
minimalistbaker.com
20 minutes
Your folders
thevietvegan.com
5.0
(6)
10 minutes
Your folders
veganlovlie.com
5.0
(4)
1 hours, 10 minutes