A fishless version of an old classic. This Vegan Tuna Salad is creamy, tangy, briny, and so delicious! Pile it high on toasted bread, stuff it into pita pockets, toss it with leafy greens, spread it on crackers, or just eat it with a spoon! It’s a childhood favorite reimagined!
I grew up on tuna sandwiches. I loved them!
Lots of mayo and pickle relish and a little yellow mustard. Yum!
While there isn’t any tuna in this Vegan Tuna Salad, sandwiched between two slices of bread, they bring back all the feelings of my childhood.
Here is what’s in this delicious meatless sandwich filling:
Extra firm tofu ~ Crumbled firm tofu is the perfect texture to stand in for tuna and takes on the flavor of the other ingredients well.
Artichoke hearts ~ Artichokes bring a mild briny flavor reminiscent of seafoods
Dill pickles ~ You can use pickle relish if you prefer, but any good “tuna” salad must have some kind of pickles!
Red Onion ~ Red onions are crisp and mild in flavor.
Mayo ~ What is “tuna” salad without mayo? It makes it super creamy. I’m partial to my easy homemade vegan mayonnaise, but store-bought works, too. Vegenaise or Just Mayo are our faves, but feel free to use one you like. There are several on the market these days.
Dijon Mustard ~ I love the bite of Dijon, but yellow mustard will work, too.
Lemon Juice ~ Fresh squeezed is always best, but 100% bottled juice will work in a pinch.
Old Bay Seasoning ~ If you don’t have Old Bay seasoning, a mix of celery salt, paprika, dry mustard, and black pepper works. See the recipe card notes for specific measurements.
How to make the recipe
Please scroll down to the recipe card for exact ingredient measurements and instructions.
This vegan version of tuna salad is just as easy to make as the original.
Just mix everything in a bowl until well combined.
It will keep in an air-tight container in the fridge for several days. Make a big batch and eat it all week!
How to serve
Of course a big handful of potato chips is always easy and delicious next to a hearty sandwich.
A leafy green salad is always a good choice.
Or make it a soup and sandwich combo with my Creamy Tomato Soup.
I hope you love this recipe as much as we do! If you tried it, please use the rating system in the recipe card and leave a comment below with your feedback.
Be sure to sign up for my FREE Newsletter to be the first to get my NEW recipes! You can also follow me on Instagram, Facebook, and Pinterest.
For even more easy family recipes, be sure to check out my cookbook, The Meatless Monday Family Cookbook!
Vegan Tuna Salad
- 16 ounces extra firm tofu drained and pressed packaged in water
- 14 ounces canned artichoke hearts rinsed and drained (chopped)
- 2-3 tablespoons finely diced red onion
- 3 tablespoons finely diced dill pickles or pickle relish
- 1 rib celery chopped small (optional)
- ⅓ cup homemade vegan mayo plus extra for serving, if desired (Use your favorite store-bought vegan mayo, if you prefer.)
- 1 tablespoon lemon juice fresh or 100% bottled juice
- 1 teaspoon Dijon mustard
- 2 teaspoons Old Bay seasoning
- ½ teaspoon salt or to taste
- Crumble the tofu into a large mixing bowl until the pieces are fairly small.
- Add the chopped artichoke hearts, red onion, pickles (or pickle relish), mayo, lemon juice, Dijon, Old Bay, and salt, and mix well until fully combined. Add a bit more mayo if you like a creamier consistency. Taste and adjust seasonings to your liking.
- To serve, pile the Vegan Tuna Salad between two slices of toasted bread or into a pita pocket with tomato slices and lettuce. Alternately, you can dollop it on top of a green salad or spread it on crackers. Or simply eat it with a spoon!
Nutrition values are calculated using online calculators and are estimates only. Please verify using your own data.