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Tofu and white bean tuna salad

Servings: 6 to 8 sandwiches

Servings: 6-8 sandwiches
  • 1 15oz can white beans, drained (save aquafaba)*, rinsed, and dried off
  • ½ container of extra firm tofu, pressed and medium crumbled
  • 3 large palm hearts, coarsely chopped
  • ½ red bell pepper, finely chopped
  • 2 stalk celery, finely chopped
  • ⅓ cup red onion, finely chopped
  • 1 large clove garlic, finely chopped
  • 2 tablespoons minced fresh dill or 1Tbsp dried if you don't have fresh
  • 2 teaspoons Old Bay seasoning
  • 1 teaspoon seaweed flakes or furikake (optional)
  • 1 tablespoon Colemans prepared mustard or creamy Dijon mustard (or ½ teaspoon dried mustard)
  • 2 tablespoon vegan mayonnaise (or plain hummus for no-oil option)
  • 1 tablespoon fresh lemon (optional)
  • Ground no-salt seasoning and black pepper to taste
  1. Mash the beans in a medium bowl until you don’t see any whole beans.
  2. Add the crumbled tofu and chopped palm hearts.
  3. Add the bell pepper, celery, onion, garlic, dill, Old Bay seasoning, seaweed flakes/furikake (optional), mustard, mayonnaise, lemon (optional), and salt and pepper and stir to combine. Add more seasoning and/or lemon if needed.
  4. If you have the option, let sit in the refrigerator for a couple of hours to meld the flavors. Taste test and adjust seasonings again.
  5. No Time to refrigerate, slap it on some bread with lettuce and tomatoes or serve on a salad or just Romaine lettuce for a wrap
  • * not using in the recipe, I'm just saving to have on hand. It can be frozen.

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