Ingredients Edit

Directions Edit

  1. Mix the vegetarian 'seafood' flavored bouillon into the 1½ cup boiling water, then add it to the textured soy protein.
  2. Add the kombu seaweed, if desired, and let stand 20 – 30 minutes until textured soy protein is reconstituted.
  3. Remove seaweed and drain any remaining liquid.
  4. Process textured soy protein in a food processor until it resembles flaked tuna.
  5. Add the remaining ingredients, adjusting the amounts according to personal taste.
  6. Chill in the refrigerator for at least one hour.
  7. Use as a sandwich spread or on vegan crackers.

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