vegan tuna mayonnaise, TVP, soya chunks
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Epic Vegan Tuna Mayonnaise Recipe in Jacket Potato

Vegan tuna mayonnaise recipe - so close to real tuna, you could mistake it for the real thing. This is not the regular chickpea tuna salad. In fact, no chickpeas or jackfruit are called for - this recipe is definitely worth a try.
Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Course: Main Dish
Cuisine: British, Vegan
Keyword: tuna mayonnaise, vegan tuna
Servings: 2 servings
Author: Teenuja Dahari -


  • 2 large floury baking potatoes
  • 60 g soya chunks textured vegetable protein [TVP] chunks [1 cup]
  • 1 piece dried kombu
  • 3 – 4 cups water
  • 1/2 tablespoon coconut oil or other cooking oil
  • 3 tablespoons pineapple juice (or 2 tablespoons pickle brine)
  • 1 – 2 tablespoons soy sauce
  • 1 small onion diced (optional or as much as you like)
  • 1 – 2 cloves garlic finely chopped (optional)
  • 1/3 cup sweet corn
  • 1/2 sheet toasted nori more to taste or omit
  • 2 – 3 tablespoons vegan mayonnaise* more to taste (see notes for homemade)
  • Salt and pepper to taste
  • Chopped spring onions for garnish


  • Preheat the oven at 200 degrees Celsius (400 degrees Fahrenheit).
  • Wash the potatoes. Prick them all over with a fork. While still wet, rub them with some salt. Place on a baking sheet or rack and place in the oven.
  • Lower the temperature of the oven to 170 degrees Celsius (340 degrees Fahrenheit) and bake for 1 hour. The baking time will depend on the variety and size of the potato.
  • Meanwhile, prepare the tuna.
  • Add the water and kombu in a saucepan and let simmer until it reaches a rolling boil. Then add in the soya chunks and let boil for about 5 minutes until rehydrated and soft.
  • Meanwhile chop the onions and garlic. Set aside for later.
  • Drain the soya chunks from the kombu broth and lightly press out some of the excess liquid through a strainer.
  • Heat a skillet on medium-high temperature. Add the oil. Once the oil is hot, add soya chunks. Toss and stir fry for a few minutes until they start to firm up.
  • Add the soy sauce. Continue to stir fry for about 2-3 minutes then add the pineapple juice. Toss the soya chunks into the juice and stir fry until all the pineapple juice is absorbed.
  • Remove the soya chunks from the heat and transfer to a jug for hand blending.
  • Lightly blitz the soya chunks with a hand blender. Do not over process them. We want to keep a flaky texture and not mash them completely. You may need to scrape the blades of the blender occasionally. You can also pulse the soya chunks in a food processor but again do not over process them.
  • Now place the flaked soya into a mixing bowl along with the onions, garlic and sweet corn. Cut the nori sheet into small confetti pieces and add it to the bowl. Add the mayonnaise and mix.
  • Taste and adjust salt and pepper.
  • Remove the potatoes from the oven. Test if they are done by pressing them lightly. If they feel soft, they are done. Otherwise put them back in the oven for another 10 minutes or so.
  • Make a slit into the potato and push the sides in to open it. Tuck in the tuna. Garnish with some spring onions and dig into the cloud of creamy fluffiness.



Homemade Eggless Mayonnaise (soy-free, nut-free, gluten-free, low-fat) -
Link to original recipe - Epic Vegan Tuna Mayonnaise Recipe -