This recipe for high-protein, soy-free, gluten-free vegan tuna made from textured pea protein is ideal for meal prep. It's versatile and can be added to salads, bowls, or sandwiches.
Preheat the oven to 375 F and line a baking tray with parchment paper, set aside. Bring 3 cups of water to a boil. Add TPP to a bowl with seaweed flakes, and cover with boiling water, let sit for 10 minutes. Drain TPP well and spread across the baking tray. Bake for 15 minutes. Add baked TPP to a mixing bowl and add red onion, pickled jalapenos, cilantro, vegan yogurt, dijon mustard, lemon juice, black pepper, and sea salt. Mix everything really well to combine. Set in the fridge to cool TPP completely. Keep in the fridge until ready to eat! Best way to enjoy it? Add to salads, bowls, and wraps!
