Gratinated Tofu with the Taste of the Sea

Sara from Sweden invented this veganized version of a traditional fish recipe we found at her blog Veganvrak, and we just had to cook our version of it right away. Both Heikki and me thought that it was delicious. The flavors are similar to Finnish way of cooking fish, and we were both amazed how comforting the taste was! Nothing could possibly make us feel warmer inside than a little bit of nostalgic home cooking.

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This is what we used:

Mashed potatoes:

  • 10 potatoes
  • some vegetable margarine
  • 3-4 dl plain soy milk
  • salt, white pepper

For the tofu:

  • 500 g firm tofu
  • 1 teaspoon liquid smoke (bought at Behnford’s in Helsinki)
  • 1 tablespoon fresh lemon juice
  • salt and freshly ground black pepper to taste

Also needed:

  • 1 red bell pepper
  • a bunch of spring onions

Sauce:

  • 2 dl oat cream
  • 1 dl plain soy milk
  • 1 tablespoon lemon juice
  • 1 teaspoon liquid smoke
  • 2 teaspoons dried dill
  • 1 1/2 tablespoons fresh parsley
  • salt and white pepper to taste

First, I put the oven on 225 degrees celsius. I peeled and sliced the potatoes, and cooked them until soft. While I was preparing the tofu, Heikki mashed the potatoes with margarine and soy milk, and seasoned them with salt and white pepper.

I sliced the tofu less than 1 cm thick, wrapped the slices in kitchen roll, and pressed gently to remove excess liquid. Then I mixed the lemon juice with the liquid smoke, and brushed this on both sides of the tofu slices. Finally, I sprinkled the slices with some salt and some freshly ground black pepper, and let them marinate for a while.

Then I cubed the red bell pepper and sliced the spring onions, and sautéed them in a spoonful of olive oil until a little softened. I removed the veggies, and prepared the sauce in the same pan.

For the sauce, I heated the oat cream and soy milk until they started to bubble, added lemon, dried dill, and liquid smoke, and let this cook on low heat for a few minutes. (We have an electric stove, so I actually turned it off at this point.) Then I removed the sauce from heat and added the rest of the seasonings.

Now, I greased a round baking dish with some vegetable margarine, and Heikki smoothed the mashed potatoes in the dish. The potato should cover the sides of the dish a little like a pie crust. Then we placed the tofu slices on top of the potato, spread the spring onions and bell pepper cubes on top of the tofu, and poured the sauce on top of it all. Then we put the dish in the oven for half an hour, until the potatoes had gotten a little brown and the sauce had thickened.

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This recipe makes enough for four people, or you can do as we did and have it for both lunch and dinner, in which case there’s just enough for two!

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