Lobster Rolls are sweeping the nation. They are creamy, tasty and definitely trendy. I am the first to admit that replacing the succulent flavor that freshly boiled live lobsters bring to a plate is hard to imitate. However, if you are like me and cannot bear the thought of boiling a live creature to it's demise, then you need to try out my plant based twist on lobster rolls. They are creamy, satisfying and take just 20 minutes to create!
Ingredients makes 4 Vegan Lobster Rolls
1 package extra firm tofu
5 T Light Veganaise 1 T reserved
1 cup finely diced celery stalk
1/2 lemon juiced
1/3 cup sweet white onion finely diced
2 T Seafood spice blend or Old Bay Seasoning
2 T Harissa seasoning
4 tsp yellow curry powder
2 tsp smoked sweet paprika
3/4 cup sweet corn or one med size ear of corn kernals
1/2 cup diced tomato
1 dill pickle finely diced
2 T olive oil
Crusty French bread cut in 2, 5-6 inch rolls; Toasted
Press tofu for 15-20 minutes to drain fluid out
Once tofu is pressed, coarsely cut tofu into chunks that mimic lobster
Blend Harissa, curry powder and seafood spice blend or Old Bay together and set aside 1.5 T
In a medium sized bowl toss tofu in 2 T of olive oil and 1.5 T of spice blend until lightly coated
Oil pan generously and sear tofu on high heat until lightly browned 10 minutes, then flip until all tofu is seared and lightly brown
Set tofu aside to cool
Finely dice celery, sweet white onion, tomato, dill pickle spear
In medium sized bowl blend Veganaise with Harissa, Seafood/Old Bay spice blend and curry powder add lemon juice, mix well
Add cooled tofu and diced veggies, including the sweet corn kernals
Mix until tofu is generously coated in the Veganise mixture. Feel free to add more spice and Veganaise as you see appropriate
Drizzle a 1 tsp of olive oil on cut French Bread and toaste in over at 350 for 4-5 minutes until browned
Generously top toasted, oiled French Bread with Vegan Lobster Roll mixture and sprinkle some smoked paprika on top for an extra kick and hint of red
Serve and Enjoy!
Hope you enjoy. Please let me know what you think of this recipe in the comment section below.
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Ashley Gilday "Plant Strong Diva"