Okay, so I've never had Chilli Taiyo, and I can't find an ingredent list of it, but what it seems to be is canned tuna flakes packed in chili oil. This is what I would imagine a good vegan version would be. Light on the oil for preference.
- 1 can chickpeas drained and rinsed
- 2 tsp reduced sodium soy sauce
- 1 tsp lemon juice
- 1/2 tsp onion flakes
- 1 tsp nutritional yeast
- 1/4 tsp kelp flakes
- 1/4 tsp dulse powder (or another 1/4 kelp)
- 1 tsp chili oil
Add chickpeas. soy sauce, lemon, onion flakes, nooch, and kelp/dulse to a small food processor. Chop a few times until the chickpeas are flaked, and the spices are mixed well.
Transfer to a mixing bowl and add the chili oil. Mine was very spicy, and I don't like a lot of oil in my foods, one tsp was enough.