This recipe is a little different from my other seafood salad recipes. I usually use hearts of palm when making anything immitation lobster or crab. My Hubbz isn’t a fan of hearts of Palm unless it used in a recipe that calls for a crunch.
I actually think this worked out perfectly. It gave it a lighter texture that reminded me of a shredded crab meat. I decided to try a Sriracha marinated baked tofu because well that’s all they had other than teriyaki and that was definitely a no for me. Besides I put Sriracha on everything anyways, so why not? If you don’t want that kick of spice I’d say just stick with a basic baked or smoked tofu for this recipe. Give it a go!
This is what the package looks like. I got it from Trader Joe’s. It’s marinated in Sriracha and baked. It’s already pre-cooked so there’s no need to take any extra steps. Which saves you time. WIN!
You could use basic baked or smoked tofu instead. Which is what most would probably prefer over this choice. This is just something I thought I would take a chance on. I usually like ANYTHING sriracha flavored and this doesn’t disappoint.
To start, you need to shred or grate your already baked or smoked tofu. I used my food processor and my medium shredded disc blade. You could also use a standing heater. You want a similar shredded “crab” like texture.
Next, transfer the shredded tofu to a mixing bowl. Then, add in the finely sliced green onions, minced celery, apple cider vinegar, old bay seasoning, ground black pepper and a pinch of sea salt and a little freshly squeezed lemon juice on top.
Next, add in the homemade vegan mayonnaise. Fold everything together. You want to make sure everything is well saturated and distributed throughout the mixture.
Cover and place the CrabLESS salad in the refrigerator. It needs to chill at least 30 minutes.
Once chilled, remove from the refrigerator and assemble the rolls. I like to add some greens {either fresh spinach or a little romaine} to my sandwich first. Then I top with a generous amount of the CrabLESS salad. Serve with a side of kettle chips and lemon wedge for garnish. Enjoy!
| Prep Time | 40 minutes |
| Servings |
|
- 1 packaged PreBaked Sriracha Tofu
- 3 Green Onions finely chopped
- 3 ribs Celery finely minced
- 2 teaspoon Apple Cider Vinegar
- 1 teaspoon Old Bay Seasoning
- ¼ teaspoon Ground Black Pepper
- Sea Salt
- ⅓ cup Vegan Mayonnaise
- 3 Hoagie Rolls
- 1 handful Fresh Spinach
- Lemon Wedges
Ingredients
For the Sandwich:
|
|
- To start, you need to shred or grate your already baked or smoked tofu. I used my food processor and my medium shredded disc blade. You could also use a standing heater. You want a similar shredded “crab” like texture.
- Next, transfer the shredded tofu to a mixing bowl. Then, add in the finely sliced green onions, minced celery, apple cider vinegar, old bay seasoning, ground black pepper and a pinch of sea salt and a little freshly squeezed lemon juice on top.
- Next, add in the homemade vegan mayonnaise. Fold everything together. You want to make sure everything is well saturated and distributed throughout the mixture.
- Cover and place the CrabLESS salad in the refrigerator. It needs to chill at least 30 minutes.
- Once chilled remove from the refrigerator and assemble the rolls. I like to add some greens {either fresh spinach or a little romaine} to my sandwich first. Then I top with a generous amount of the CrabLESS salad. Serve with a side of kettle chips and lemon wedge for garnish. Enjoy!
Did you attempt this recipe? Please let me know how you liked it {or not} by leaving a comment below or sharing a picture on Instagram with the hashtag #mamawentveganrecipes or @mamawentvegan. I love to hear your feedback and see your creations!
