Vegan Tuna / Crab Meat
3 cups water
1 cup Dashi Kombu (dried Kelp)
2 tbsp lemon juice
1 1/2 tsp salt
1 tsp paprika
3 tsp sugar
1 1/2 tsp old bay seasoning
2 tsp beet root powder, optional
Add water, lemon juice, salt, paprika, and old bay seasoning into a pot on medium heat.
Also, add Dashi Kombu and simmer the broth for 10 minutes.
Prep tofu in the meantime. I used super firm tofu for this but you can use extra firm if you can’t find super firm. Just grate it and loosely pull apart some pieces for extra texture.
Pour 1/3 of the broth into a bowl and the rest into another bowl.
Add beet root powder into the 1/3 broth mixture.
Add 1/3 of the tofu into the red broth and the rest into the other and marinate for 15 minutes.
Drain and squeeze out any excess broth and use as you wish.
You can also freeze this in an air tight container for 3-5 months.