No-Tuna Salad 

Using kelp or nori gives this healthy, veggie-infused salad the flavor you might remember from a traditional tuna salad.  

Prep time: 15 minutes

Cook time: 0

Serves: 4-6


  • 1 Mayo Starter Pack
  • 7 ounces extra firm tofu, drained (half of a standard 14-oz cake)
  • ½-1 tablespoon of water, depending on the texture you desire
  • 2 (15 ounce) cans chickpeas, drained and rinsed
  • ¼ cup diced dill pickles or relish
  • ½ red onion, small diced
  • ½ tablespoon kelp granules, or 1 nori sheet finely chopped (can be optional if you can't find this ingredient, although this is the ingredient that adds the sea flavor)
  • Salt & pepper to taste


  1. Combine the Mayo Starter Pack, tofu, and water in a high-speed blender and mix until smooth and creamy. Set aside ½ cup of the mayo for this recipe.
  2. In a large mixing bowl, roughly mash the chickpeas with the back of a fork or potato masher leaving a few of the beans whole. Add the remaining ingredients, including the ½ cup of mayonnaise.  Salt and pepper to tase. 
  3. Serve in a sandwich, wrap, or on top of a fresh salad.


    • Additional filling ingredients:  chopped celery, green onions, capers, and nuts.

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