Vegan Crab Salad

2 servings

10 minutes

Vegan crab salad is a culinary illusion where plant ingredients cleverly mimic the classic taste of seafood. Inspired by European cuisine, this salad surprises with its tenderness and harmony of textures. Round-grain rice adds softness, while diced carrots contribute a light sweetness and hidden crunch. Tofu plays the role of crab meat, absorbing the flavors of the other components. Corn brings bright sunny notes, and vegan mayonnaise ties everything together with creamy richness. The dish is perfect for those wanting to try something original without animal products.

Energy value per serving

• Calories: 480
• Proteins: 9.1g
• Fats: 32.3g
• Carbohydrates: 63.6g

Ingredients

• Boiled white round grain rice: 170 g
• Red carrot: 50 g
• Canned Baby Corn: 100 g
• Firm tofu: 100 g
• Vegan Mayonnaise: 100 g
• Salt: to taste

Cooking steps

1. Chop the boiled red carrot into very small cubes: the smaller, the harder it will be to understand what it is.

   Required ingredients:

   • Red carrot: 50 g

2. Cut the tofu into regular small cubes.

   Required ingredients:

   • Firm tofu: 100 g

3. Place frozen corn in a colander and fully thaw it. Or use canned corn.

   Required ingredients:

   • Canned Baby Corn: 100 g

4. Mix all ingredients, dress with vegan mayonnaise, and salt to taste.

   Required ingredients:

   • Boiled white round grain rice: 170 g
   • Vegan Mayonnaise: 100 g
   • Salt:  to taste