Tu-nuh Salad is finally back in my life!!! Why did I wait 5 yrs to veganize this?!?! ðŸ˜
I used to love making and eating tuna salad!!! It was easily one of my favorite go-to recipes for when I needed to whip up something quick and "healthy" for the family. But then we went vegan, and all of a sudden I'm embarking on this new tuna-less adventure..? What a total brain fart on my part to not have thought of recreating this family favorite sooner!
This Tu-Nuh Salad is just as quick and easy to make as the traditional version you're used to, also uses very few ingredients, and, more importantly, it tastes gooood!
The difference is that my vegan oil-free recipe is actually healthy because it is made from only wholesome ingredients without mercury or cholesterol! Not to mention, it's also much healthier for the environment! 😉
Tu-Nuh Salad Sandwiches are great as an easy make-ahead light meal. They are also perfect for packing to school or work, especially because this version will NOT have people mad at you for stinking up the place, unlike regular tuna!! 😆
For those of you who, like me, also try to avoid using processed vegan alternatives, I have included an easy recipe for homemade Tofu Mayo. Enjoy!
Tu-Nuh Salad
Yield: 3-4 servings
Prep Time: 10-15 mins
INGREDIENTS:
Tu-Nuh Salad
1 can of organic garbanzo beans; drained and rinsed
1/2 cup homemade mayo (recipe for oilfree tofu mayo below)
1 tsp dijon mustard
1 nori sheet; chopped or handtorn into very small pieces
2 tsp lemon juice/acv
1 tsp maple syrup or agave
salt and pepper
Homemade Tofu Mayo:
1/3 block extra firm tofu
1/2 cups water
1 tbsp dijon mustard
1 tsp vegan Worcestershire
1 tbsp nooch
juice from 1/2 lemon
1 tsp acv
2 tsp garlic powder
salt and pepper to taste
DIRECTIONS:
Tu-Nuh Salad
Mash garbanzo beans partially with a potato masher or the back of a fork making sure to keep some beans intact.
Mix to combine with all other ingredients in a bowl.
Season to taste; add more mustard, lemon juice or sweetener as needed.
Other optional add-ins that you might like are red onions and celery; both finely chopped.
Let Tu-Nuh Salad sit in the fridge overnight to allow all the flavors to fully marry.
As seen on picture, served on whole wheat toast (one with yellow mustard, the other with homemade tofu mayo), spinach, parsley and siracha. Would've been even better with tomatoes! Enjoy!
Homemade Tofu Mayo:
Process all ingredients in a blender; season to taste.
Let sit in fridge for at least an hour, then it's ready to use!
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