Vegan Crab Salad
The quickest vegan crab salad around! Packed full of flavour and bite with a gentle hint of seafood vibes - ideal for a party side or a sandwich stuffer!
Servings: 4 servings
Calories: 182kcal
Ingredients
- 200 g extra firm tofu drained
- 1 stick celery
- Small bunch fresh chives finely chopped
- 1 teaspoon fresh tarragon finely chopped
- 1 teaspoon dill finely chopped
- 80 g vegan mayonnaise
- 30 g vegan creme fraiche or vegan sourcream
- 1 teaspoon lemon juice
- Zest of ½ a lemon
- 1 teaspoon dijon mustard
- 1 teaspoon old bay seasoning
- Pinch nori flakes
- salt and pepper
Instructions
- Use the coarse holes in a box grater to shred the extra firm tofu directly into a medium bowl.200 g extra firm tofu
- Add the remaining ingredients and gently stir together until combined. Refrigerate until ready to serve.1 stick celery, Small bunch fresh chives, 1 teaspoon fresh tarragon, 1 teaspoon dill, 80 g vegan mayonnaise, 30 g vegan creme fraiche, 1 teaspoon lemon juice, Zest of ½ a lemon, 1 teaspoon dijon mustard, 1 teaspoon old bay seasoning, Pinch nori flakes, salt and pepper
Video
Notes
- Be sure to use extra firm tofu for this recipe. Firm or silken are just too soft and will turn to mush as soon as you stir through the other ingredients. For that crab-style shred and bite, you'll need extra firm. I use Tofoo brand - you can find a link for this below.
- If you like your crab salad spicy, try adding 2 tablespoon of hot sauce to the mix. I love using the "Extra Garlic" Sriracha for this, as it brings an extra level of flavour.
Nutrition
Calories: 182kcal | Carbohydrates: 5g | Protein: 4g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.2g | Sodium: 198mg | Potassium: 101mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 42IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 1mg