Vegan Crab Salad with Asparagus and Chilli

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Vegan Crab Salad with Asparagus and Chilli

This Vegan Crab Salad uses a combination of shredded tofu and jackfruit to get the perfect crab-like texture.

Prep Time15

Total Time15

Course: Appetizer, lunch, Salad

Cuisine: British

Diet: Vegan, Vegetarian

Keyword: asparagus, celery, chives, extra firm tofu, jackfruit, lemon juice, little gem lettuce, old bay seasoning, red chilli, vegan mayonnaise, vegan yogurt

Servings: people

Calories: 277.66kcal

Equipment

1 knife
1 chopping board
1 grater
1 Mixing bowl

Ingredients

For the "crab meat"

100 g Tofu
200 g Jackfruit
1 tablespoon Dill finely chopped
2 tablespoon Vegan mayonnaise
2 tablespoon Vegan plain yogurt
1 Lemon juice only
1 teaspoon Old Bay seasoning
1 sheet Nori cut into small pieces
Salt and pepper to taste

For the salad

2 Little gem lettuce
10 spears Asparagus trimmed, cooked and cooled
2 sticks Celery thinly sliced
1 tablespoon Chives finely chopped
1 tablespoon Cress
1 Red chilli finely diced

Instructions

Grate the tofu using the large holes on a grater.
Shred the jackfruit and add to the grated tofu.
Combine in a bowl with the remaining "crab meat" ingredients.
Serve over the gem lettuce with the asparagus, celery, chives, cress and red chilli if using.

Nutrition