Vegan California Roll (Spicy Tofu Crab Salad)
These Vegan California Rolls have a Spicy Tofu Crab Salad filling that will make you prefer homemade sushi over takeout!
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Servings: 4
Video
Equipment
- cheese grater or food processor (with shredding disc)
Ingredients
Spicy Tofu "Crab" Salad
- 1 16 oz package super-firm high-protein tofu see notes to sub extra-firm
- 1/2 cup vegan mayonnaise
- 3 tablespoons sriracha more or less, to preference
- 2 tablespoons soy sauce
- 1 ½ tablespoons rice vinegar
- 1 teaspoon toasted sesame oil optional
- 2 scallions finely sliced
- 2 tablespoons finely shredded carrot optional, for color
To Assemble Sushi
- sushi rice see notes
- fresh avocado sliced
- fresh cucumber cut into strips
- sushi nori
- toasted sesame seeds
Options for Serving
- soy sauce
- wasabi
- pickled sushi ginger
Instructions
Make the Spicy Tofu "Crab" Salad
- Use a cheese grater or a food processor to shred the super-firm tofu. (If you are substituting extra-firm tofu, please make sure you have thoroughly pressed it beforehand.)
- Mix the grated tofu with all remaining ingredients and stir to combine. Give it a taste and add an extra dash of sriracha or soy sauce if you like.
- The salad can be served right away, but I usually like to refrigerate it for about 1 hour to let the tofu soak up the flavors.
Roll the Sushi
- Check the recipe notes for my go-to sushi rice recipe and tips on rolling. Vegan California rolls consist of cucumber, avocado, and the spicy tofu salad. Use a sushi rolling mat for clean, tight rolls that hold together well.
- Slice the sushi with a very sharp knife. It's helpful to wipe down the knife with a wet cloth between slices to keep the cuts super clean.
- Enjoy the sushi with your favorite accoutrements! Sushi is best enjoyed immediately, as the rice dries out and gets hard in the fridge.
Notes
Sushi Rice: My go-to recipe is this one from the Just One Cookbook blog.
Sushi Rolling Tips: California rolls are usually rolled with the rice on the outside. You can check out this video on YouTube for tips on how to accomplish this. A bamboo sushi rolling mat is super helpful and very inexpensive.
Super-firm tofu: Also known as "high protein" tofu, this usually comes vacuum-packed (rather than packed in water) in 16 oz blocks which contain 5 servings.
Substitute extra-firm tofu: If you can't find super-firm tofu, you can use about 1 and a half blocks of extra-firm tofu. Press it thoroughly for at least 30 minutes prior to preparing the recipe! If you don't press it, there is a good chance your salad will turn out soggy. A tofu press works best not only to remove the extra liquid but also to compress the texture so it holds up better to grating.
Leftovers: The salad is best enjoyed the day it's made, but it will keep in the fridge for up to 3-4 days. I don't recommending freezing leftovers, as this alters the texture of the tofu.
Gluten-free: Simply use gluten-free tamari (or liquid aminos) and ensure that the brand of sriracha you're using is gluten-free.
Nutrition
Calories: 264kcal | Carbohydrates: 6g | Protein: 10g | Fat: 21g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 998mg | Potassium: 248mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1329IU | Vitamin C: 9mg | Calcium: 45mg | Iron: 2mg
The nutrition information provided on Sarah’s Vegan Kitchen is an estimate and is offered for general informational purposes only. Values will vary depending on the specific brands and amounts used.