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Use a cheese grater or a food processor to shred the super-firm tofu.
Mix the grated tofu with all remaining ingredients and stir to combine.
Taste and add an extra dash of sriracha or soy sauce if you like.
Refrigerate the salad for about 1 hour to let the tofu soak up the flavors.
Make your sushi rice.
Lay down a full nori sheet with the shiny side face-down.
Spread out an even layer of rice on the half of the nori closest to you.
Add your spicy tofu crab salad, sliced avocado, and strips of cucumber.
Carefully roll the sushi tightly.
Using a very sharp knife, cut your vegan California roll into pieces.