Vegan Tuna Salad – A fishless version of a old classic. It’s 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.
What is Vegan Tuna Made From?
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 – brings a mild briny flavor reminiscent of seafood
Dill Pickles – you can use pickle relish if you prefer, but any good “tuna” salad must have it!
Mayo – What is “tuna” salad without mayo? It makes it super creamy. Vegenaise or Just Mayo are our faves, but feel free to use one you like. There are several on the market these days. You can even find quite a few homemade versions. This one looks promising.
Old Bay Seasoning – see my notes in the recipe card for substitutions if you don’t have this
More Popular Sandwich Fillings:
- Curried Tofu Salad
- Vegan Chickpea Salad
- Veggie Wrap with Apples and Spicy Hummus
- Quick and Easy White Bean Salad
Quick and Easy to Make
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!
What Do You Eat with Tuna Salad?
Of course a big handful of potato chips is always easy and delicious next to a hearty sandwich.
If you’re looking for something a little different, try my Falafel Spiced Sweet Potato Fries.
A leafy green salad is always a good choice.
Or make it a soup and sandwich combo with my Creamy Tomato Soup.
Vegan Tuna Salad
I hope you love this Vegan Tuna Salad as much as we do. If you try it, please come back and leave me a comment with your feedback and star rating.
You can also find me on social media. Be sure to tag @veggie_inspired and #veggieinspired so I’m sure to it.
- 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 stalk celery* (chopped small) (optional)
- 1/3 cup vegan mayo (plus extra for serving, if desired) (I like Vegenaise or Just Mayo)
- 1 tablespoon lemon juice (fresh or 100% bottled juice)
- 1 teaspoon Dijon mustard
- 2 teaspoons Old Bay seasoning**
- 1/2 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!
*Growing up, we never had celery in our tuna salad, so I leave it as optional here. I add it from time to time if I'm wanting a bit more texture.
**If you don't have Old Bay seasoning, mix together 1 1/2 teaspoons celery salt, 1/4 teaspoon paprika, 1/8 teaspoon dry mustard, and 1/8 teaspoon black pepper.