Vegan Crab Rangoon Dip

This Vegan Crab Rangoon Dip was born by chance. I was attempting to make vegan crab rangoon; actually this was like my second attempt at making them. My first attempt, which I do not recommend, was when I used Violife cream cheese, which is mostly made with coconut oil. Anyways, I tried using that and was left with exploded crab rangoon shells and cream cheese liquid goo pouring out of the bottom of my air fryer. The second attempt, which resulted in this dip, used a tofu cream cheese. I just didn’t love the texture the filling came out with after I cooked them so I ended up going the dip route.

This dip legit tastes like crab rangoon, but it’s vegan! It’s easy to make and also a great way to get your protein! I like making a big batch of this and taking it for lunch during the week. It’s great with crackers!

If you’re looking for more high protein appetizers that would be great for a potluck or family gathering, be sure to check out my high protein spinach and artichoke dip and high protein stuffed mushrooms!

Ingredients

• High Protein Vegan Cream Cheese – I like to make this homemade cream cheese. It uses tofu so it packs in some protein! You can also use store bought cream cheese if you don’t feel like making this; would recommend Miyokos if you’re going that route though.
  • If you’re looking for other ways to use the high protein vegan cream cheese, be sure to check out this holiday cream cheese dip!

“Crab Meat”

• Extra Firm Tofu – I use Wildwood High Protein Tofu, but any brand will do. I prefer to use the vacuum-packed tofu because you don’t have to press it; it’s pre-pressed. If you are going to go with extra firm or firm tofu (that is not vacuum-packed), you will need to press it. You can use a tofu press for this or just some old textbooks.
• Old Bay Seasoning, Nutritional Yeast, Garlic Powder, Onion Powder, Smoked Paprika – these are the ingredients we use to get that crab meat flavor.
• Corn Starch – we use corn starch so that the tofu gets a little crispy in the oven and has a texture that’s different than the cream cheese.

Additional Ingredients

• Worcestershire Sauce – it’s really important to make sure the one you’re buying is vegan, because they often are not.
• White Sugar – this is an important ingredient to get that subtle sweetness that crab rangoon has.
• Green Onions – a must have!

Instructions

• Pre-heat the oven to 350 F (177 C).
• Make the High Protein Vegan Cream Cheese Recipe linked above. If you don’t feel like making homemade cream cheese, feel free to sub in store bought. I would recommend Miyokos cream cheese if you’re going this route.
• If you’re using a vacuum-sealed tofu, you will not need to press it. If you are not, now is the time to press it and remove the excess liquid. You can use a tofu press or wrap it in a clean towel with a heavy book on top. It usually takes about 20 – 30 minutes to remove the water.
• Take your grater/shredder and shred the tofu (half of one block).

• In a medium sized bowl, combine the tofu with the other ingredients listed above under “Crab Meat” – seasonings, nutritional yeast, corn starch. Make sure the tofu shreds are evenly covered.
• Spread the shredded (and seasoned) tofu across a parchment-lined baking sheet. Cook for 20 – 25 minutes, flipping halfway through, until fairly dry and a little crispy.

• In a medium bowl, mix the cream cheese with the Worcestershire Sauce, sugar and green onions. You can just do this with a fork.
• Once the “crab meat” has cooled, mix this in as well.
• Enjoy cold with tortilla chips or crackers!

Silly Little Haiku

Coconut Oil

Violife in Air Fryer

What a disaster