The Best Vegan Veggie “Tuna”

there are a lot of vegan tuna recipes out there but this vegan veggie “tuna” is sure to wow you. made with tofu, chickpeas, hummus, lots of beautiful veggies, and a little vegan mayo it is creamy and delicious.

Prior to going vegan one of my favorite lunches was a veggie tuna sandwich from the bagel store. When I went vegan I of course instantly tried chickpea “tuna” and while I did and still do enjoy it, this version is so much better. I don’t take calling something the best lightly, so you better believe this will be the best vegan veggie “tuna” you ever tried.

the ingredients

• Chickpeas: chickpeas are a core part of this recipe. They add flaky texture and flavor. I used canned chickpeas to make this faster but if you want to start the process from dry you can.
• Firm Tofu: you want to use a softer tofu for this as it will break down and become a better texture. This helps to add creaminess, protein, and texture to the recipe. You can use extra firm tofu as well.
• Carrots: this adds a pop of color in the vegan veggie “tuna” as well as flavor.
• Bell Pepper: again adding color and sweetness.
• Red Onion: adds an oniony flavor and that purple is so pretty.
• Celery: while it doesn’t add very much in flavor it is a great way to just get in another veggie.
• Hummus: we have gone over this before I am not the biggest vegan mayo lover so I opt to use hummus a lot. It is creamy, delicious, and works great.
• Vegan Mayo: we will still be using vegan mayo because it does add flavor and consistency.
• Salt & Pepper: to enhance the flavors.

pulsing the tofu and chickpeas

The first part of this recipe is going to be to add the chickpeas and tofu into a food processor. You do not need to press the tofu but I did squeeze it with a paper towel to get out any excess liquid. You will pulse the chickpeas and tofu for 1 to 2 minutes. The tofu should be crumbly and the chickpeas will be flaky. It is okay if some of the chickpeas do not break down they add texture in. You will then transfer that mixture into a large bowl.

pulsing the veggies

In a veggie tuna there is usually very finely chopped ingredients. Since we already have the food processor out, it is just easier to throw it all in there. I opted for the typical things: carrots, celery, red onion, and bell pepper. They all add in different flavors. You want to pulse the veggies separately from the tofu and chickpeas so it doesn’t turn eventually turn into one texture.

combining all the ingredients

Once you have pulsed the veggies and the chickpea and the tofu you can mix it all together in a big bowl. From there you will add in hummus and vegan mayo. You can then add in salt and pepper to taste. It is so easy to make. From there you can eat it right away but I prefer to put it in the fridge for at least a half hour to chill and it will thicken up. This recipe gets better the longer it sits around.

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vegan veggie “tuna” faq

• Is this recipe soy free? No. However, if you wanted to leave out the tofu you could and just make chickpea tuna salad.
• Is this recipe nut free? Yes.
• Is this recipe gluten free? Yes.
• How long will this last? Up to 4 days in the fridge. It may get a little watery so just give it a stir before you scoop it.
• Is this recipe good for meal prep? Yes.
• What else can I add to this recipe? You can add in any vegetables you like, pickles, craisins, nuts it is really whatever you like.
• Can I freeze this recipe? I wouldn’t.
• Can I make sandwiches ahead of time with it? It would be best to make a big batch of it. Then make your sandwich the day or morning of, otherwise it will get soggy.

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