Any foodie knows that good seafood never tastes fishy, but tastes of the sea. So it only makes sense that a vegan oyster would taste like the ocean. Dulse powder and nori seaweed impart a natural, clean, nautical flavor to these tasty vegan oysters.

The mock oysters are pan fried to create a crispy outside, which gives tremendous mouth feel. The chili lime pomegranate molasses is tangy, sweet, and spicy. This dish is well balanced, and has the same flavor profile as a pan fried oyster. Try it for your next dinner party!

Editor’s Note: This recipe can also be used to create Oysters Mockafeller.

Ingredients:

For the mock oysters:
1 tsp miso
1 tsp dulse powder
3/4 cup medium organic tofu
1 clove garlic
1 sheet nori/seaweed
1/4 tsp of agar agar

Vegetable oil for frying and dressing the won ton spoons
Breadcrumbs for breading, about a cup

For the sauce:
2 tbsp pomegranate molasses
1 tbsp agave nectar (you could use any vegan syrup Ie. Brown rice syrup, maple syrup)
Juice of half a lime
1/4 tsp cayenne pepper

For garnish:
Lemon wedges
Arugula, basil or any other gorgeous, tender greens that you fancy

Special equipment:
Food Processor
12 Won Ton Spoons

Directions:

To make the chili lime pomegranate molasses:

1) Mix the pomegranate molasses, agave, lime and cayenne pepper in a squeeze bottle or bowl.

2) Shake or mix with a spoon. Set aside til it’s time to plate the mock oysters.

To make the mock oysters:

1) Place miso, dulse powder, organic tofu, garlic, agar agar and nori in a food processor. Blend until well pureed.

2) Quickly spray each  won ton spoon with vegetable oil. Drop a spoonful of the mock oyster mixture into the won ton spoons.

3) Fill a large frying pan with a few centimeters of water (make sure the water isn’t too deep or your wont ton spoons will be under water!) This forms a sort of bain marie, or water bath.

4) Place the won ton spoons in the water, and bring to a boil. Cover with a lid and cook for 3 or 4 minutes, or until the tofu has set.

5) Remove the spoons from water and place in freezer to set up and cool (about 15 minutes)

6) When the tofu is set, fill a bowl with breadcrumbs. Slide each mock oyster out on the spoon into the breadcrumbs. Gently bread the mock oysters.

7) Heat a heavy bottomed frying pan over medium heat and add enough vegetable oil to coat the bottom of the pan.

8) Fry the mock oysters for 2 to 3 minutes on each side, til golden.

9) Place the cooked mock oysters on a paper towel when they are done.

10) Drizzle the serving plate with the chili lime pomegranate molasses, place a small bed of greens on the plate, and gently nest each mock oyster on the greens. Garnish with a lemon wedge.

Editor’s Note: This recipe was awarded Best Use of Tofu in the 2011 Vegan Mofo Mofie awards!