Get your fill of a delicious northern style lobster roll without breaking the bank…or a shell or a fingernail!
One of my favorite cookbooks is Vegan Slow Cooking for Two or Just for You by Kathy Hester. I love this book for 3 reasons:
- The recipes are seriously the best!
- I can make smaller vegan meals for myself since my husband often prefers meat-based meals
- I literally set it in a crockpot and wake up to awesomeness!
One of my favorite recipes in this cookbook is the New England Lobster Roll. The “lobster” in this roll is actually firm tofu of all things. Before you go running for the hills, hear me out: I was not a huge tofu fan either. There is nothing desirable about cracking open a box of fermented soybeans. But there is something about the consistency of this dish that really feels and tastes like a lobster! It is the perfect addition to bbq’s, especially if you want something a little different than the same ol’ grill food. The addition of celery (with the leaves), onion, and a pop of lemon gives it a fresh light feel, perfect for hot summer days when you don’t want a heavy sandwich. I also LOVE that you don’t have to rush to get any leftovers back in the fridge since this is completely meat, seafood and dairy free! Hello, outdoor beach day picnics in hot sunny Florida!
The first time I made this recipe, I thought it was pretty awesome and clearly, I was smitten with the texture. It was missing a little something though – that ever so needed light seafood flavor. I don’t mean a “fishy” taste, but more of a “you know it came from the sea and tastes delicious” kind of way. Fortunately, there is a delicious AND nutritious solution: dulse flakes.
What are dulse flakes?
Dulse flakes are a sea vegetable or red algae that are harvested from June through October. Known as the “bacon of the sea,” dulse tends to be a nice salt alternative and has been known to be a great bacon stand in for the BLT. It is a great source of calcium, magnesium, iron, potassium, vitamin A, vitamin C and iodine. I mean, you are practically putting a multivitamin into your lobster roll…#winning
One last thing about tofu…
While tofu can be challenging
the name alone is challenging imo, it really can be an amazing meat protein substitute when cooked properly. A big trick is that it often needs to be drained and pressed correctly before preparing. Tofu tends to taste waaaaaaay better when cooked with seasonings or marinated as well. That is one of my favorite parts of this lobster roll recipe because tofu gets to comingle with some old bay and dulse for 7-8 hours in a crock pot hot tub together. They essentially become best friends and you get upwards of 20 grams of protein in one cup – all wrapped up in a yummy roll. Check out more fun ways to prep tofu for optimal cooking, taste, and texture HERE.
How to make New England Style Mock Lobster Rolls:
1) Drain tofu package and cut into smaller diced pieces.
3) Cook in a small 1.5 or 2-quart crockpot on low heat for 7-8 hours.
4) While mixture cools slightly, combine celery, green onions, juice from 1/2 lemon, veganaise and honey in a medium size bowl and mix well. Gently add tofu. Place mixture in the fridge and let cool completely.
5) To serve, place over arugula on your favorite hot dog or roll and sprinkle with smoked paprika. This is also great toasted under the broiler for a few minutes after assembled!
New England Style Mock Lobster Roll
Drain tofu package and cut into smaller diced pieces.
Cook in a small 1.5 or 2-quart crockpot on low heat for 7-8 hours.
While mixture cools slightly, combine celery, green onions, juice from 1/2 lemon, veganaise and honey in a medium size bowl and mix well. Gently add tofu. Place mixture in the fridge and let cool completely.
To serve, place over arugula on your favorite hot dog or roll and sprinkle with smoked paprika. This is also great toasted under the broiler for a few minutes after assembled!
Nutrition calculated without rolls. Dulse flakes may add additional vitamin nutrients than calculated.
*recipe adapted from “Vegan Slow Cooking for Two or Just for You” by Kathy Hester