Drain tofu package and cut into smaller diced pieces.

Add 1/2 cup water, dulse flakes and seafood seasoning such as Old Bay, Todd’s Crabby Dirt or Chesapeake Dirt.

 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!