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Vegan Tomato Tuna

Whether you’re trying to go vegetarian or just want to try something new, this recipe is the one for you! If you’re a fan of poké bowls or sushi, I highly recommend giving this recipe a try. With the help of the seaweed and marinade, the tomatoes really do end up tasting like spicy tuna. Tomatoes are extremely high in lycopene, an antioxidant responsible for its red color and also protects them from UV rays. Likewise, it can also help protect our own cells from damage!

  • Author: Annie Tsang
  • Yield: 2 servings 1x


  • 2 large Roma tomatoes
  • 2 tbsp soy sauce
  • 2 tsp rice wine vinegar
  • 1 tsp sesame oil
  • ½ sheet nori seaweed, cut into small pieces
  • 1 tbsp vegan mayo (or kewpie mayo if not vegan)
  • 1 tbsp sriracha
  • Sesame seeds for garnish
  • Green onion for garnish


  1. In a small bowl or container, mix together the soy sauce, rice wine vinegar, sesame oil, and seaweed.
  2. Lightly score the skin of the tomatoes into quarters and place into boiling water for 60 seconds. Remove from boiling water and place into an ice bath. 
  3. Once cool enough to handle, peel the skin off the tomatoes, cut into quarters and remove the seeds. Place the tomato quarters into the prepared marinade made in step 1 and marinade for 2-3 hours.
  4. Once marinaded, dice the tomatoes into small cubes and place it through a fine mesh sieve to drain out excess liquid. 
  5. Place the tomatoes into a bowl and add the mayo and sriracha.
  6. Garnish with sesame seeds and green onion. This recipe can be used for vegan poke bowls, topped over crispy rice, or eaten with seaweed as a refreshing and umami snack. 
  7. Enjoy!


  • Serving Size: 1 serving
  • Calories: 110
  • Sugar: 5g
  • Sodium: 1050mg
  • Fat: 7g
  • Saturated Fat: 1.1g
  • Trans Fat: 0g
  • Carbohydrates: 6g
  • Fiber: 2g
  • Protein: 4g

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