Tuna Tofu Salad Recipes

TUNA TOFU PATTIES

Steps:

• First you must crumble the tofu. To do that, drain as much moisture as you can from the tofu. I do this by putting the tofu block in a colander. Put a plate on directly on top of the tofu. Then put a canned good (or cup filled with water) on top of that plate to weigh it down. Let sit for 15 minutes. Then you crumble the tofu (use your hands) into a bowl.
• In a mixing bowl, combine the crumbled tofu with the tuna, egg, panko, carrots, onions, green onions, and ginger.
• Mix everything until it's well combined. Then season the mixture with the soy sauce, oyster sauce and sesame oil.
• Gently form into small 2-inch patties. Pan fry the patties on each side for 3-5 minutes. Serve hot, with a bowl of rice or as a side dish to a larger meal! Enjoy ^_^

"NO-TUNA" SALAD SANDWICH

Steps:

• Place the chickpeas in a mixing bowl and mash with a fork, leaving only a few beans whole.
• Add tahini, mustard, maple syrup, red onion, celery, pickle, capers, salt and pepper, and sunflower seeds (if using) to mixing bowl. Mix to incorporate. Taste and adjust seasonings as needed.
• Toast bread if desired, and prepare any other desired sandwich toppings (such as lettuce, tomato, and onion).
• Scoop a healthy amount of the chickpea mixture (about ½ cup) onto one slice of bread, add desired toppings and top with second slice of bread. Repeat for additional sandwiches.

EASY TOFU SALAD WITH TUNA AND WATERCRESS RECIPE

Steps:

• Layer the bean sprouts, tofu, tuna, watercress, tomatoes, and Japanese pickled radish in a 9x13-inch baking dish. Set aside.
• Place the onion in a bowl.
• Heat the garlic in the sesame oil in a skillet over medium heat for 5 minutes, until the garlic is browned and fragrant.
• Remove the garlic slices, then pour the hot oil over the onion.
• Stir in the soy sauce, then pour the dressing over the salad.
• Serve, and enjoy!

TOFU TUNA

Steps:

• Heat oil in a skillet over medium-high heat; saute onion and celery until softened, 5 to 10 minutes.
• Combine tofu, mayonnaise, lemon juice, mustard, and dill weed in a bowl; mash with a potato masher until tofu is smooth and mixture is combined. Fold tuna into tofu mixture.
• Stir tofu-tuna mixture into onion mixture; cook and stir until heated through, 5 to 10 minutes.

VEGAN TUNA SALAD SANDWICH

Steps:

• Cut the tempeh in to 4 large pieces. Bring a medium pot of water to a boil and add the tempeh. Boil the tempeh for twenty minutes. Once the tempeh is tender, drain the water and let tempeh cool for 5 minutes.
• While tempeh is boiling, chopped all your vegetables and herbs. Set aside.
• Place cooled tempeh in a medium bowl and smash it with a fork or other mashing utensil until tempeh is mostly broken apart with some larger pieces intact. Add the remaining ingredients and stir it together. Taste and adjust seasonings.
• Serve on two slices of bread with freshly sliced tomatoes and lettuce.

VEGAN TUNA SALAD

Steps:

• To the food processor add chickpeas and hearts of palm. Pulse until mixed but not mushy, leave a little texture. Scrape down sides as needed
• With a spatula add mixture into mixing bowl, crumble in the seaweed sheets and add rest of ingredients. Mix until combined. Season with salt and pepper if needed. Chill in the fridge or serve right away.
• Enjoy! Lovely in a sandwich, wrap, with crackers or on a bed of lettuce. I love it with a side of potato chips! Step by step photos, FAQ, Tips in above post

TUNA TOFU SALAD

Steps:

• Drain and mash tofu. Pour vinegar over tofu and marinate for 15 to 30 minutes.
• Drain excess vinegar from tofu. Place tofu and tuna in a blender or food processor; blend until smooth. Combine tuna mixture, celery, carrots, onion, garlic and cayenne in a bowl and mix well. Serve.

VEGETARIAN/VEGAN MOCK 'TUNA' SALAD WITH TOFU

Steps:

• Place the tofu in a small bowl and then crumble or mash the tofu with a fork until it reaches the desired consistency. It should be mashed to roughly the same consistency as tuna, with a few small chunks and not completely smooth. Add the celery and onion to the bowl and gently stir to combine.
• In a separate small bowl, whisk together the mayonnaise, soy sauce, lemon juice, and kelp. Gently add this mixture to the tofu and stir to combine.
• If you have enough time, place your vegetarian tuna salad substitute in the refrigerator for at least 15 minutes before serving so that you can serve it chilled. Give it all a gentle toss again just before serving to mix up any of the liquids which may have settled a bit.