You could try turning it into a main course salad by adding some washed and
shredded Napa cabbage, finely shredded carrots, black beans, and using a
finely sliced red onion.

Use a light sesame oil in your rice wine vinaigrette, and garnish with chow
mein noodles, roasted nuts, or toasted sesame seeds.

"Arri London" > wrote in message
...
>
>
> Scott Pointe wrote:
> >
> > . . . I have a favorite recipe that I'd like to adapt for vegans.
> > Uncooked tuna with vinaigrette and avocado. Here is what the basic
> > recipe will look like (1 serving).
> >
> > One whole avocado
> > rice wine vinaigrette
> > little pepper
> > onions
> >
> > This is fairly spartan? I'd really like suggestions for fleshing it
> > out, no pun intended, for vegans (myself) and all my classmates at
> > University who deserve a splendid oral stimulation. Thanks for
> > reading, scott.
>
> Perhaps thin slices of soy cheese (not the Chinese sort, the cheese
> replacement sort)?
> Smoked tofu?
> Roasted red sweet peppers?
> Slices of portobello mushrooms?
> Toasted corn tortillas (not crisped) or pappadums?