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Veggie Tuna Salad

1 lb. firm tofu, frozen and thawed
1 celery stalk, diced
1 Tbsp. minced red onion
2 Tbsp. grated carrot
1/2 cup eggless mayonnaise
2 Tbsp. tamari
1 Tbsp. lemon juice
1/2 tsp. kelp powder

• Squeeze the excess moisture out of the thawed tofu and crumble it into small pieces. Combine with the celery, onion and carrot.
• Stir together the mayonnaise, tamari, lemon juice and kelp powder in a small bowl. Add the mayonnaise mixture to the tofu and vegetables and mix well.

Makes 6 servings

    Commenting is closed.
    • Xiante says:

      RE: kelp powder.. I use Dulse flakes, available in many natural food stores. It has that ocean taste, and also a smoky bouquet that makes it really nice. I also add a splash of Jinjali (toasted sesame oil). Both strong flavors, so go easy at first. I also add curry powder and smoked paprika. Just in case that moves you…. Peace.

    • cait says:

      the kelp powder is purely for a fishy taste. try shredding nori and throwing it in there =]

    • Terri says:

      What would be a substatution for Kelp power for this Vegan Tuna Salad?
      Thanks Terri

    • Mandi P says:

      This sounds delish! Plus, the taste of tuna salad is one of the few things I have truly missed in my 2 years as a vegetarian. Where can I find kelp powder?

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