Vegan tuna recipe with textured soy
Pickling is a preservation method used to preserve meat and fish. However, the pickling technique can also be used with other foods, including preparing a vegan version of a well-known dish such as pickled tuna.
In this recipe for vegan tuna with textured soy that I share to teach you how to prepare a sea-flavored vegetable substitute based on textured soy, a product that is very rich in plant-based protein. To prepare this vegan tuna recipe I have used the basic ingredients of a marinade: vinegar, wine, paprika and other condiments that give the preparation its characteristic flavor, in addition to nor seaweed to give the “tuna” a sea flavor. “.
You cannot use this vegan “tuna” with pickled nor seaweed to prepare sandwiches, snacks, as a filling for a savory pie or empanadas, or simply accompany it with a side of vegetables or mashed potatoes.
Ingredients to make vegan tuna with textured soy:
- 1 cup of textured soy
- 1 sheet of nor seaweed
- ½ glass of olive oil
- 1 red onion
- 5 cloves of garlic
- 5 bay leaves
- 1 tablespoon sweet paprika
- ½ glass of white wine
- ½ glass of apple cider vinegar
- 2 tablespoons of soy sauce
- 1 teaspoon brown sugar
- 1 pinch of black pepper
- ½ teaspoon of salt
How to make Vegan Tuna with Textured Soy:
1.Cut the onion and garlic into small dice. Heat a frying pan without oil, toast the sheet of nor seaweed until it changes its color to light green and break it into small pieces with your hands.
Trick: the neither vegan tuna is made with nor seaweed to give it that smell and taste of the sea.
2.Soak the textured soybeans in warm water for 15 minutes and, after the soaking time, drain the soybeans very well to remove excess liquid.
3.Heat the oil in a pot and fry the chopped onion and garlic.
4.When the onion begins to turn transparent, add the bay leaf and nor seaweed and continue cooking for a minute, stirring occasionally.
5.Incorporate the textured soy in the pot, stir and add the paprika, sugar, salt and pepper.
6.Stir well and pour in the wine, vinegar and soy sauce.
7.Bring the contents of the pot to a boil, lower the heat to medium-low and cook the textured soy for the vegan tuna with the lid on, keeping a small boil.
8.Keep the vegan “tuna” with pickled nor seaweed in a Tupperware or closed container in the fridge.
9.Let the vegan tuna with textured soy rest in the fridge for at least 5-6 hours before serving. In addition, the longer it macerates the more flavors it will have. You can use this “vegan tuna” in many recipes, for example, I have prepared a vegan “tuna” empanada. But you can also add it to this Vegan Hummus Sandwich or this Tomato Zucchini Spaghetti.
