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. Then just up the seasoning a bit. 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 or paprika if you can't find old Bay.
Mix the ingredients with a fork without mashing. Taste and adjust the seasoning to your liking. Set aside in the fridge while you work on the "tuna"
1 can heart of palm, drained
1 can chickpeas, drained and rinsed
¼ cup vegan mayo (if not vegan use kewpie)
I tbsp whole grain Dijon mustard
1 tbsp red wine vinegar
1 tbsp dulse flakes
Salt and pepper to taste
Chop the hearts of palm into ½-inch pieces and place them into a small mixing bowl. Use a fork to shred the pieces (shred them finely or keep them chunky - your call).
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 to your liking and done.
Notes Once both are mixed and ready refrigerate for 30 minutes before serving. You can mix a bit of both the "crab" and "tuna" in a small bowl and then add it to a cracker they will have different tastes and consistencies but still work well together. You can try it both separate as well! Elevate both of these by adding finely chopped red onion and celery plus a teaspoon of relish. Enjoy!