This quick and flavorful recipe is from the Levana Cooks newsletter. Levana Kirschenbaum is the author of the great cookbook, Levana Cooks Dairy-Free!

Editor Notes:

• Some brands of mock crab contain dairy, so be sure to check the ingredients carefully
• To make this dish gluten-free, also keep an eye on the brand of crab or use real crab, and choose wheat-free tamari instead of soy sauce.

MOCK CRAB SALAD WITH TEHINA SAUCE
 
2 pounds mock crab, thawed, flaked
1 seedless cucumber, halved lengthwise and sliced very thin
6 ribs celery, peeled and sliced very thin
1 bunch scallions, sliced very thin
 
Tehina sauce:
1-2 tbsps bottled hot sauce
1 pound silken tofu
1/4 cup toasted sesame oil
1/4 tehina [tahini]
2 tablespoons grated fresh ginger
1/3 cup soy sauce
1/3 cup brown rice vinegar

Place all salad ingredients in a platter.

Make the sauce: place all but last ingredients in a food processor, and process until smooth.

Toss the salad with the sauce.

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