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!
Print
Pin
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.
Did you make this recipe?We’d love for you to leave a review on the website! You can also share a photo on IG and tag @sarahsvegankitchen_ or #sarahsvegankitchen.