Vegan tuna
This alternative is ideal for all the dishes in which we want to replace the tuna, either because we want to avoid the suffering of the fish, because we are worried about the intake of mercury, because we want to fight against the creation of dead zones in the seas and oceans, or because we are concerned about bycatch.
The base has a very soft texture and absorbs flavors well, so adding nori seaweed gives it a subtle but unmistakable taste of the sea.
Prepared as shown below, the tempeh can also be used in ceviche, salads and mayonnaise-based salads (such as Russian salad), sandwiches, empanadas and turnovers, cannelloni and lasagna, pasta, pizzas and anything else we can think of.
This substitute for tuna is rich in vegetable proteins, fiber, complex carbohydrates (slow absorption and satiating power), isoflavones, carotenoids, vitamins A and group B (B2, B3 and B9 or folic acid), calcium, phosphorus, iron, magnesium, potassium, selenium and iodine.
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- Step 1In a pot, put a little water to heat and, when it starts to boil, we throw the tempeh and let it cook for 15 minutes.
- Step 2After this time, we take the tempeh out of the water, drain it well and crush it with the help of a fork, being careful not to get rid of it excessively.
- Step 3We add the umeboshi vinegar and the oil (in case you want to throw it out), and stir well so that all the ingredients are well mixed and with uniform flavor.
- Step 4In a pan without oil, heat the nori seaweed for 5 minutes, turning it so it does not burn, until it is crispy.
- Step 5When the seaweed is crispy, grind it in a grinder, sprinkle the crushed seaweed over the tempeh, and stir well so that the flavor is evenly distributed.