Vegan Crab Salad Rolls - Guide Recipe
Apparently I’ve been really on the mayo train and I don’t really know why. I’ve been eating a lot of more typical Canadian/American food lately and less of my typical rice , noodles , and Viet-style soup fare. My tastebuds tend to go through phases where I want certain cuisines more than others , but I usually teeter back to Vietnamese style staples after a certain amount of time.
I got the idea for these vegan crab salad rolls from the lovely Mary from Mary’s Test Kitchen and decided to give it a whirl with my own spin on things. Shredding pressed , extra firm tofu gives you this incredible , shredded “meat” that is almost exactly like crab meat it’s unreal! I chose to use a smoked tofu , because smoked tofu is one of my favourite flavours of tofu because it just gives this incredible umami flavour that brings tofu to a whole different level.
Using plenty of green onion , finely diced celery (much like my last recipe) adds lots of twang , crunch , and flavour to this recipe. Not to mention the Old Bay season , commonly used for crab cakes and lobster rolls , gives this that seafoody je-ne-sais-quoi that would otherwise be pretty difficult to replicate.
Ingredients;
- 1 block pressed smoked tofu (210 g)
- 2 green onions , finely minced
- 2 small ribs celery , finely diced (about 1/2 cup total)
- 1/4 tsp white pepper (or black pepper)
- 1 tsp Old Bay seasoning
- 1/3 cup vegan mayo
- 2 tsp lemon juice or apple cider vinegar
- 4 hot dog buns (or hoagie rolls)
Instructions;
- Use a grater to shred the entire block of tofu. Discard (or eat) the tough outside part that's not as easy to shred.
- Combine with minced green onions , celery , white pepper , Old Bay seasoning , vegan mayo , and lemon juice. Mix until combined.
- Fill your toasted or fresh hot dog buns or hoagie rolls and enjoy!
thevietvegan.com
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