Even though it’s been cold and icky, sometimes I can only take so much comfort food before I start to crave more “summery” dishes. A staple of New England, the lobster roll came to my mind recently as just one of those yummy un-comfort summer foods that I was craving. I was a little weary of whether or not I could actually pull off a “fake fish” sandwich, but we were both pleasantly surprised that I managed to. Substituting tofu for fish, adding seaweed for a sea flavor, and Old Bay seasoning, it actually seemed like we were eating a fishy sandwich. Mission accomplished.
What you’ll need: (Makes 4-5 sandwiches, depending on how packed you like them)
- 1/2 tablespoon olive oil
- 1 package tofu, drained
- 1 celery stalk, finely chopped
- 1/4 cup red onion, finely chopped (about 1/4 large onion)
- 1/4 cup Veganaise
- 1 teaspoon Old Bay Seasoning
- 1 teaspoon lemon juice
- 1 clove roasted garlic
- 1 tablespoon chopped dried seaweed
- 1/2 avocado to garnish (optional)
- paprika for garnish (optional)
Start by draining your tofu for 15-20 minutes. While that’s draining, chop the celery and onion. I made them extra small to make sure there weren’t any giant pieces in the sandwich that felt out of place.
When the tofu is drained, go ahead and cut it up into different bite-sizes. I tried to mimic the lobster a bit here rather than make perfect squares out of the tofu. Add the tofu and onions to the oil in a skillet over medium-high heat. Really sear the tofu and onions. After it’s seared, remove from heat and let it cool.
Add the celery, roasted garlic clove, veganaise, seaweed and old bay spices to a bowl. (I used seaweed “snacks” – they’re usually found in small packages at Whole Foods, Trader Joe’s, or any other health food store. Mix everything together until it’s well incorporated.
When the tofu is cooled, add that to the veganaise mixture and stir until the tofu is well coated.
Serve the tofu on a toasted whole wheat hot dog bun, add avocado if you like, and top with a little paprika for added red color. I also like to serve with some chips for the ultimate summer lunch feel.
I’m all about full disclosure and I must say, there are some dishes I make that I will serve to meat and cheese eaters and they will enjoy. I’m not sure if this is one of them. If you’re a huge lobster fan, this is clearly not going to be the same as eating lobster. But for those of us who choose not to eat lobster, this is a great substitution that will cure a fish or lobster craving.