Easy salad with homemade plant-based smoked “fish”

Smoked tofu is such a great ingredient for people looking for “fishy” flavours on a plant-based diet. Combined with a sheet of nori algae, a bit of soy sauce and linseed oil, it acquires a full, really addictive taste. And with some tomatoes served on crispy lettuce, with roasted pumpkin seeds and capers it turns into a surprisingly tasty vegan fish salad.

Vegan „fish”

  • 1 shallot or 1/2 white onion
  • 1 sheet of nori algae
  • 4 tbsp of linseed oil (you can use rapeseed, but I recommend linseed!)
  • 2 tbsp of apple cider vinegar
  • 180g smoked tofu (1 package in my case)
  • 1 tbsp of tomato paste
  • 2 tbsp of soy sauce
  • 1 tsp of sweet syrup or sugar
  • Salt and pepper to taste

Salad dressing

  • 4 tbsp of rapeseed oil or olive oil
  • 1 tbsp of apple cider vinegar
  • 1/3 tsp of salt
  • 1 tsp of your favourite mustard
  • 1 tsp of sweet syrup

Salad ingredients

  • 1 romaine lettuce
  • 1/2 long cucumber
  • 1/2 cup of pumpkin seeds, toasted for a few minutes on a pan 
  • 1 tbsp of capers
  • Croutons
  • Optionally, chopped fresh herbs: chives, dill or parsley

1 . Let’s start with the vegan „fish”. Put the onion, nori sheet, linseed oil and apple cider vinegar in a blender vessel (preferably with an s-shaped blade). Blend for a few seconds until the onion is chopped into smaller pieces.

2. Cut tofu into smaller pieces. Add to the blender vessel, together with tomato paste, soy sauce, and sweet syrup. Blend until ingredients are combined nicely. Give it a try. Season with some pepper and salt.

3. Prepare veggies for the salad: chop the washed romaine lettuce, cut the cucumber into slices and then into sticks. Chop the toasted pumpkin seeds carelessly.

4. In a small jar with a lid, mix all the ingredients of the dressing, shaking the jar vigorously. Mix lettuce and cucumbers with the dressing.

5. Arrange the lettuce on a large plate. Using a spoon, place portions of vegan fish on the lettuce. Sprinkle with pumpkin seeds and add croutons. Serve with some fresh parsley, dill or chives.

Still hungry?