# Soja texturizada estilo atún

This is a versatile, easy, and complete recipe for tuna-style textured soy that can be used on pasta dishes, salads, and sandwiches.

- Cuisine: Japanese
- Category: Dinner
- Language: en

## Ingredients

- 50 g textured soybeans
- 1 sheet nori seaweed
- 1 chorrito soy sauce
- 1 cucharada linen oil
- 1 chorrito extra virgin olive oil (AOVE)
- cantidad suficiente para cubrir la soja Water

## Instructions

1. Boil water with soy sauce, textured soybeans and half of alganori and let it boil for a few minutes.
2. while toasting an oil-free frying pan the rest of the seaweed.
3. Then add the drained soybeans with the rest of alganori, a spoonful of linen, a little olive oil and beat to a pulp to leave pieces of different sizes.
4. We pass it to several airtight containers and then half an hour in the fridge.

## Equipment

- frying pan
- airtight containers
- procesador

## Tips

- It is important that the textured soy is as dry as possible to absorb the dressing well.
- The more nori you add, the more flavor.
- You can preserve it for 4-5 days in the fridge or freeze it.

## Source

- Original video: https://vt.tiktok.com/ZSPQpPJRP/
- Recipe page: https://www.cliprecipe.com/recipe/870d964a-78b3-470c-a1fb-93a147780d77
- Extracted: 2025-12-18

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt