VEGAN LOBSTER ROLLS
For the fish salad:
2 Bonsan Kofu Fishfree Fillets
1 tbsp chives, finely chopped
2 tsp shallots, finely chopped
2 tbsp chopped celery
1 tbsp vegan mayonnaise
1 tbsp vegan Greek yogurt
pinch of black pepper
1/2 tsp lemon zest
For the roll:
40 g shredded lettuce
3 slices tomato
3 hot dog buns
Serves: 3
1. Break Kofu fillets into small pieces resembling lobster chunks, cook according to package instructions.
2. Once cooled, combine with chives, shallots, celery, vegan mayonnaise, vegan yogurt, black pepper and lemon zest.
3. Place 3 hot dog buns on a platter, top with shredded lettuce and 1/3rd of the lobster salad.
4. Serve with freshly parsley and enjoy.
