Our Hearts of Palm Rolls are an updated version of the old fashioned lobster rolls, the New England summertime favorite. We’ve recreated them using hearts of palm because lobsters belong in the ocean, not on our plates. Unlike the old fashioned version that contains mayonnaise, we use silken tofu as the base for the dressing, so there’s no risk of them spoiling in the heat making them great to take on picnics. These rolls also make a fantastic light and quick dinner on a hot summer night. Seriously, they only take about 10 minutes to make, if even that long. Put the salad on slider buns and you have a great appetizer.
The real trick to making these Hearts of Palm Rolls truly authentic is getting the correct kind of bun. If you can find New England style (also known as “top sliced”) hot dog buns, that is ideal. These buns are baked very close together so the sides stay soft like sliced bread. If you can’t find them, standard, side sliced, hot dog buns work great, but you will want to cut 1/4 inch off of each end to get rid of some of the crust.
Ingredients:
8 ounces silken tofu, drained
2 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
1 teaspoon Dijon mustard
1 clove garlic, minced
Pinch cayenne pepper
1/2 teaspoon Old Bay seasoning
Salt
Ground black pepper
2 large celery ribs, cut into 1/4-inch dice
1 14ounce can hearts of palm, drained, rinsed and roughly chopped
8 New England style split-top hot dog buns (or regular hot dog buns with 1/4 inch cut off each end)
1 tablespoon vegan butter.
8 Romaine lettuce leaves, sliced
Directions:
1. Add the tofu, lemon juice, olive oil, mustard, garlic, cayenne pepper and Old Bay seasoning to a food processor. Process until completely smooth. Add salt and pepper to taste. Transfer the mixture to a medium mixing bowl.
2. Gently fold the celery and hearts of palm into the dressing. Season with salt and pepper to taste.
3. If you have the New England style buns, you will want to get them all toasty before filling. If you don’t have them, open the regular hot dog buns almost all the way, being careful not the separate the halves, and toast the insides instead you can get right to filling. Heat a large skillet over medium heat. Spread flat sides of buns (or the insides) with butter. Cook until golden, about 2 minutes per side.
4. Line each of the buns with a leaf of lettuce and fill with the heart of palm mixture.
