-1/2 block firm smoked tofu
-1 tsp capers
-1/2 tsp white pepper
-Juice of 1/2 squeezed lemon
-1 tsp old bay seasoning
Squeeze all of the fluid from the block of tofu. You will need just half of it unless you want to make the whole block (if so, up the seasoning). After draining the tofu, finely grate it. Add the tofu to a mixing bowl along with the mayo, capers, lemon juice and white pepper. Add the old bay seasoning (use paprika if you don't have old bay).
Mix the ingredients with a fork without mashing. Taste and adjust the seasoning to your liking. Set aside in the fridge with you work on the "tuna" or enjoy as is.
-1 can heart of palm, drained
-1 can chickpeas, drained and rinsed
-1/4 cup vegan mayo (if not vegan, use kewpie)
-1 tbsp whole grain dijon mustard
-1 tbsp red wine vinegar
-1 tbsp dulse flakes
-salt and pepper, to taste
Chop the heart of palm into 1/2-inch pieces and place them into a small mixing bowl. Use a fork to shred the pieces (shredded finely or keep chunky- your choice).
Add the chickpeas to the bowl and lightly mash them with a fork or potato masher.
Stir in the mayo, mustard, vinegar, and dulse flakes. Taste and season with salt and pepper, to taste. Adjust any other seasonings to your liking. Enjoy!
Once both mixes are ready, refrigerate for 30 minutes before serving. You can mix a bit of both in a small bowl and add to a cracker. They will have a different taste/consistency, but they will work well together. You can try them separately as well. Elevate them both by adding finely chopped red onion and celery plus a teaspoon of relish. Enjoy!!