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.