Vegan Crab Rangoon Dip
Nutrition
Calories: 203kcal | Carbohydrates: 9.9g | Protein: 19.7g | Fat: 5.2g | Fiber: 1.9g
If you like the taste of Crab Rangoon, you have got to try this dip! It's a cold dip that is packed with protein (it's literally 50% protein!!) and tons of flavor. It is pretty shocking how much it tastes like Crab Rangoon! This would be great to take to a Potluck, Family Gathering or just eat for a snack. It's super quick and easy to make as well!
Servings
Ingredients
"Crab Meat"
- 8 oz Super Firm Tofu ~1/2 block
- 1/2 tsp Old Bay Seasoning
- 1 tbsp Nutritional Yeast
- 1/4 tsp Garlic Powder
- 1/4 tsp Onion Powder
- 1 1/2 tsp Corn Starch
- 1/2 tsp Smoked Paprika
Additional Ingredients
- 2 1/2 tsp Worcestershire Sauce verify it's vegan
- 1 1/2 tbsp White Sugar
- 3 stalks Green Onions finely chopped
Instructions
- Pre-heat oven to 350 F (177 C).
- Make High Protein Vegan Cream Cheese Recipe linked above.
- 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.
- 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. Once the "crab meat" has cooled, mix this in as well. Enjoy cold with tortilla chips or crackers!
Equipment
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1 Shredder (like you would use for grating vegetables or cheese)
Notes
Track this on My Fitness Pal searching:
PDV Vegan Crab Rangoon Dip
Did you make this recipe?Mention @proteindeficient.vegan
