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Vegetable Tofu Flan With Imitation Crab

We make our silky, custardy tofu flan with savory imitation crab for a Japanese inspired starter that never fails to impress. And it’s so versatile! Use whatever veggies you have handy in the crisper.

  • Servings
  • Preparation
  • Cooking

Ingredients

  • 1/2 block firm tofu, drain the water
  • 100g portion scraps of vegetables
  • 4 Crab Sticks (Imitation Crab)
  • 2 tbsp butter
  • 3 tbsp milk
  • 3 eggs (L)
  • 3/4 tbsp grated cheese
  • 2 tsp Powdered Chicken Bouillon
  • Salt to taste
  • Pepper to taste
  • Butter to taste (for mold)
  • Ketchup to taste
  • Mayonnaise to taste

Directions

  • Preheat the oven to 300℉.
  • Split the crab sticks by hand and cut into 3-4cm lengths.
  • Place tofu, scraps of vegetables, butter, milk, eggs, grated cheese, chicken soup base, salt, and pepper into the container and firmly secure the lid.
  • Turn the dial to start the blender and set the speed to “10”. Blend for 1 minute.
  • Transfer to a bowl, add the crab sticks and mix.
  • Apply a thin layer of butter to the mold and pour in the mixed content
  • Bake in a hot water bath oven at 300℉ for about 40 minutes. ( Adjust baking times accordingly)
  • Once baked, remove from heat and remove from mold.
  • Cut into appropriate sizes, place on a plate, and add ketchup or mayonnaise as desired.

A REFINED TOFU FLAN DESIGNED TO MINIMIZE FOOD WASTE

We love eating well. And we hate tossing food in the garbage. The inspiration for this savory crab and tofu flan came from wondering what the heck to do with veggie scraps we had lying around after making gazpacho. Turns out it was easy to give them a second life by incorporating them into a luscious Japanese inspired tofu dish. But the best part is that it works with almost all vegetables: celery, broccoli, komatsuna, cabbage… You name it, it works. That makes it a fantastic clearing house for whatever you have in your refrigerator’s crisper at any given moment, or the stuff you’d rather not toss out.

CREAMY, SAVORY, CUSTARDY GOODNESS

The key to this recipe is augmenting tofu’s blank slate with plenty of creaminess. Milk, butter, mayo, eggs and cheese all provide a bedrock of indulgent smoothness. And powdered chicken bouillon inserts a home cooked savory element. We love using imitation crab (like you’d find in a California roll) to round it all out. But it’s the vegetables that bring the excitement. Since the flavors can change based on whatever you decide to use, they are truly the wild card.

Pro tip: don’t blend the imitation crab in the blender. The seafood strands are meant to run throughout and provide a little substance. Think of this tofu vegetable flan as a postmodern Japanese quiche-chawanmushi hybrid.

RECIPE TIPS AND VARIATIONS

Use the veggies you like. When we say this works with all veggies, we mean whatever you like. Have leftover edamame and green peppers? Use those! Prefer spinach? Then you know what to do.

Make it more savory. Add a dash of soy sauce or liquid aminos for a bit more umami.

Go spicy. Use sriracha instead of the ketchup.

Products used in this recipe

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