Vegan Tuna Salad
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!
Servings: 6
Calories: 166kcal
Ingredients
- 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
Instructions
- 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!
Notes
*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 ½ teaspoons celery salt, ¼ teaspoon paprika, ⅛ teaspoon dry mustard, and ⅛ teaspoon black pepper.
Nutrition
Calories: 166kcal | Carbohydrates: 5g | Protein: 8g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Sodium: 682mg | Potassium: 315mg | Fiber: 2g | Vitamin C: 1.7mg | Calcium: 150mg | Iron: 1.6mg