Enjoy a delicious vegan tuna salad that’s gluten-free! A classic deli favorite, reimagined without fish. Perfect for any sandwich lover!
Deliciously Plant-Based and Packed with Flavor!
For those who grew up enjoying tuna salad sandwiches, a plant-based alternative known as “tofuna” salad offers a nostalgic twist. This recipe is not only a great substitute but also packed with protein, making it a nutritious option for those looking to maintain a healthy diet. The blend of vegetables, hummus, and vegan mayo creates a flavor profile that closely resembles traditional tuna salad, allowing for a satisfying meal without the use of animal products.
The tofuna salad is versatile and can be easily incorporated into various meals, whether served as a sandwich, a salad topping, or a dip. Its gluten-free nature further enhances its appeal, catering to a wide range of dietary preferences. This recipe showcases how delicious plant-based eating can be, proving that you don’t have to sacrifice taste for healthiness.
Indulge in a Plant-Powered Twist on a Timeless Favorite!
Hello everyone welcome to another vegan and gluten-free recipe today I was craving sandwiches specifically ones that are hearty and packed with protein so I decided to make these vegan tuna fish sandwiches there is 13 beautiful ingredients that I’ll be using to make the vegan tuna fish sandwiches so let’s go through each of them one by one super.
Quickly first up there’s 15.5 oz of cooked and canned chickpeas which I’ve rinsed off and patted dry there’s also one 14 oz block of firm tofu which I’ve drained patted dry and cut into large pieces 4.5 oz of baby carrots 1/8 of a red onion 5 oz of this garlicky caramelized onion variety of hummus 2 tbspoon of vegan Mayo 1 tbsp of lemon.
Juice 1/2 teaspoon of celery salt fun fact about myself I absolutely despise actual celery so I decided to work around my hatred of actual celery and incorporate celery salt instead there’s also some regular salt and black pepper to taste some romae lettuce to dress up the vegan tuna fish sandwiches at the very end a few slices of fresh tomato.
And finally a few slices of this seeds and Grains bread it’s both vegan and glutenfree it comes courtesy of the little Northern Bak house out of British Columbia for those of you who have been watching my channel for a while now you’ve probably seen this brand of of bread in several of my episodes featuring different sandwich recipes now.
Let’s get to the eight steps of the recipe which I’ve linked down in the description box if you’d like to follow along with me at home and make some of these plant-based tuna fish sandwiches yourself if you do click on the recipe you’ll notice that I’ve made a few modifications I’ve definitely added some lemon juice that’s not in the recipe and.
Following but for the most part the recipe that I’m featuring here is pretty darn close to the one you’ll see linked below for step number one I’ll pulse the tofu and the chickpeas in my food processor which I have right over here all ready to go I’ll pulse the tofu and chickpeas for between 1 to 2 minutes I want to have a nice rough texture but.
Not a puree so I don’t want to overmix those once the tofu and chickpeas are looking nice and combined I’ll move on to step number two which is to take the mixture and transfer it over into to a bowl which I have sitting right over here for step number three I’ll pulse down the baby carrots and the 1/8 of red onion in my food processor as well I’ll.
Pulse the baby carrots and red onion in the food processor for maybe 30 seconds until they’re looking well combined and roughly chopped and then I’ll move on to step number four which is to Simply take the carrot and red onion mixture and throw it into that glass bowl I showed you a moment ago with the chickpea and to tofu mixture for step number five.
I’ll add the vegan Mayo the lemon juice the hummus the celery salt the regular salt and the ground black pepper into the bowl with the vegan tuna fish salad mixture once the vegan tuna fish salad is looking nicely combined I’ll move on to step number six which is to put a lid on the bowl and pop it into my fridge to chill for about 30 minutes I’ll move on.
To step number six which is to put a lid on the bowl and pop that into my fridge for about 30 minutes to chill while the vegan tuna fish salad is chilling in my fridge I’ll move on to step number seven which is to take six slices of the vegan and gluten-free bread and toast them in my oven at 325° F for about 10 minutes once the sandwich bread is toasted and.
Ready to go I’ll move on to step number eight the very last step I’ll assemble the plant-based tuna fish sandwiches right here at my counter top show you the final product dig in and let you know what I think let’s get started pulsing down the tofu and the chickpeas in my food processor.
w well everyone we’ve made it to step number eight the very last step of this vegan plant-based tuna fish salad sandwich recipe I love Mayo not only for the color The Taste but also because it kind of helps to keep a sandwich together almost done with the Mayo so.
Close I’m a huge fan of tomatoes so I sliced up pretty much all of the Tomato I bought from the grocery store now we’re going to do the tofu chickpea filling I grew up eating regular tuna fish salad sandwiches my mom would make such good food and I definitely remember this as a lunchtime sandwich I don’t know if she ever sent me or my sister to.
School with tuna fish sandwiches but oh my goodness I can so clearly remember them I can taste them in my mind moving on to the Roma lettuce I absolutely love a little pop of green on my sandwiches this is just so much on a sandwich it’s making me laugh cuz these really are super sized tuna fish salad sandwiches I love love love having lots of texture in.
My sandwiches and in my food in general overall I’m very happy with how these are looking I tried to fill them to the max I’m going to try to show you the inside of one of these sandwiches without it hopefully falling all over my countertop so there you go nice little crosssection let’s see what these taste like shall.
We oh my God those are amazing I don’t know I might say it’s the best or the most delicious sandwich I’ve made on this channel so far I think the garlicky and caramelized onion hummus made a huge difference I just know I love those flavors so I think that was a really particularly good hummus to choose for this recipe before I just sit here and.
Completely wipe out these three three sandwiches I’m going to wrap up this episode and say thank you so much for watching let me know what you thought of this recipe down in the comments section if you like this recipe and are interested in more vegan and gluten-free sandwiches I’ve linked two recipes for you at the very end of this video one of.
Those recipes is actually not too far off from this one because it uses the same sandwich bread it also has lettuce tomato I think I used Mayo for it as well as a plant-based protein to mimic B bacon you may have guessed it it’s a vegan BLT the second sandwich recipe I’ve linked for you is very very different from these tuna salad.
Sandwiches it’s a sweet sandwich it’s very creamy it has peanut butter it’s an Elvis sandwich which maybe you haven’t heard of before it’s very peculiar I’ll say that but I really loved making them definitely go and check those two sandwich recipes out you’ve got a Savory option and a sweet option whichever one you’re feeling like click on it check it.
Out I think you’ll enjoy that’s everything for today’s episode so take care my lovely Foodies eat well and I will see you in the next episode on this channel bye
