Menu
Odkrywaj Recipes Categories Ingredients Occasions News
PL EN
Christmas Tofurfish in Sea Skin (vegan) - photo 1
← Recipes

Christmas Tofurfish in Sea Skin (vegan)

Pikantne Vegan dishes Main Dishes Christmas Eve Dinner 120 min Medium 13 wyświetleń ~17.15 PLN - (0)
Rate:
(0)

Description

Vegan 'tofuryba' inspired by traditional holiday fish alternatives — it's an aromatic, slightly smoky, and firm block of tofu wrapped in nori, resembling the texture and appearance of fish. The dish combines umami from kombu/kelp, the acidity of lemon, the saltiness of soy sauce, and a gentle smokiness from smoking, while remaining 100% plant-based. Serve it on the holiday table as an impressive and hearty main dish element, in thin slices with dill salsa, capers, and bread, or as a sandwich — it looks and tastes great. Visually, the contrast of the dark, shiny nori "skin" with the light interior and green dill creates a festive impression.

Składniki (16)

Servings:
4
  • Firm tofu 400 g
  • Nori sheet 4 szt.
  • Agar agar (powder) 6 g
  • Vegetable broth 250 ml
  • Soy sauce 30 ml
  • Lemon (with peel and juice) 1 szt.
  • Garlic 3 ząbki
  • Kelp powder (kombu) 10 g
  • Tapioca starch 30 g
  • Olive oil 2 łyżki
  • 🌿 Przyprawy
  • Smoked paprika 1 łyżeczka
  • Salt 0.1 szczypt
  • Black pepper 4 szczypty
  • ✨ Opcjonalne
  • Dill (fresh) 15 g
  • Capers 30 g
  • Liquid smoke (optional) 5 g
💰 Szacowany koszt dania: ~17.15 PLN (4.29 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the tofu

1

Remove the block of firm tofu, wrap it in a kitchen towel or paper towels, and place it between two flat plates. Put a heavy object (e.g., a 600 g can or jar) on the top plate to press out the excess water. Leave it to drain for 30 minutes — halfway through, replace the absorbent material if it becomes very soaked.

Ingredients: Firm tofu
Use a tofu press if you have one; if not, a plate and a can are a good substitute. The goal is to remove as much water as possible, but not to dry it out completely — the tofu should be firm yet slightly springy.

Preparing nori

2

Prepare the nori sheets: if they are large, cut each sheet into two or three long pieces to fit the length of the mold (about 20 cm). Leave 2-3 thin strips for decorating the outer 'skin'. If the sheets are very dry and brittle, hold them over steam for 2-3 seconds to make them more flexible.

Ingredients: Nori sheet
Use a sharp kitchen knife or scissors for nori. A brief hold over steam makes shaping easier, but do not soak nori directly in water — it will dissolve.

Tofu dough

3

Crumble the drained tofu with a fork or pulse it in a blender — the goal is a smooth but not completely creamy mixture with a fine texture. In a bowl or blender, add soy sauce, grated lemon zest (from ¼ lemon), lemon juice (the rest), pressed garlic, smoked paprika, kelp powder, 20 g of chopped nori (about 6-7 sheets folded and chopped), tapioca starch, and 15 g of oil. Blend briefly until you have a homogeneous mixture — it should be thick and sticky. If doing it by hand, use a wooden spoon and knead the mixture firmly for 2-3 minutes.

Ingredients: Firm tofu, Soy sauce, Lemon (with peel and juice), Garlic, Smoked paprika, Kelp powder (kombu), Tapioca starch, Olive oil, Nori sheet
Use a jug blender on short pulses to avoid overheating the mixture. If the mixture is too loose, add 5 g of tapioca; if too thick, add 10-20 ml of broth. A wooden spoon or spatula will work if you don't have a blender.

Activation of agar-agar

4

Pour 250 ml of broth into a small saucepan and thoroughly add 6 g of agar-agar powder, whisking to avoid lumps. Place over medium heat and bring to a boil, stirring constantly. Cook for 1-2 minutes from the moment it boils so that the agar completely dissolves and activates. Remove from heat and wait 30 seconds.

Ingredients: Agar agar (powder), Vegetable broth
Use a small saucepan with a thick bottom and a silicone whisk. The agar must come to a boil; however, do not allow it to boil for a long time (>5 min). This step is crucial for the mixture to be sliceable.

Combining the mixture with agar

5

Pour the hot, melted agar carefully into the tofu mixture in the blender or mix vigorously in a bowl. If using a blender, pulse briefly (2-3 times) to combine the ingredients. After mixing, the mixture should be thick, smooth, and slightly shiny. Taste a bit of the mixture (cooled) for salt and acidity, and season if necessary.

Ingredients: Agar agar (powder), Firm tofu, Vegetable broth
Work quickly, as the agar begins to set after just a few minutes. If the mixture starts to thicken in the blender, stop and transfer it to a bowl.

Shaping and Setting

6

Line a loaf pan (20 cm) with baking paper or plastic wrap, leaving edges hanging over for easy removal. Line the bottom and sides with prepared nori strips (so that the mass has an outer layer of nori when removed). Pour the tofu mixture into the pan, press evenly with a spatula, and smooth the top. Cover with the overhanging nori pieces or additional strips, cover with plastic wrap, and set aside to cool for 30 minutes, then place in the refrigerator for 60-90 minutes until firm and springy.

Ingredients: Nori sheet, Firm tofu, Olive oil
The mold should be lightly greased with oil so that the nori does not stick too tightly to the paper. The mixture is hot — use kitchen gloves when pouring. Agar sets first at room temperature, then it becomes firmer in the refrigerator.

Finishing and brief heat treatment

7

After setting, remove the block from the mold using the protruding paper/foil. Lightly brush the outer layer with a mixture of: 10 g oil, 10 g soy sauce, juice from 1/4 lemon, and (optional) 3-4 drops of liquid smoke. Then preheat a grill pan or oven to 180°C and sear/bake the block for 12-15 minutes (turn it over after 6-8 minutes) until the nori becomes shiny and slightly crispy at the edges. Alternatively, sauté thinly in oil for 3-4 minutes on each side over medium heat.

Ingredients: Olive oil, Soy sauce, Lemon (with peel and juice), Liquid smoke (optional), Nori sheet
For baking, use a baking tray lined with parchment paper. If you are using liquid smoke, add drops gradually and mix — it's easy to overdo it. The indicator of readiness is a golden, shiny edge and a stable structure of the slice (it doesn't fall apart).

Marinating (optional, adds deep flavor)

8

Prepare the marinade with 20 g of soy sauce, 10 g of lemon juice, and 10 g of oil. Cut the tofu fish into 1 cm thick slices and arrange them in a flat dish with the nori skin facing up. Drizzle with the marinade and set aside in the refrigerator for 1–2 hours — this will deepen the flavor.

Ingredients: Soy sauce, Lemon (with peel and juice), Olive oil
If you plan to serve immediately, you can skip marinating, but a short marinade of 30 minutes will help the flavors penetrate. Use a shallow dish so the slices are evenly coated in the marinade.

Serving

9

Arrange the slices of tofu on a large platter — with the nori skin on top, next to the drizzled slices with fresh olive oil and sprinkled with finely chopped dill and capers. Serve with lemon wedges, dark bread, and vegan remoulade (plant-based yogurt + mustard + chopped dill). The slices can be placed on lettuce leaves or garnished with thin slices of red onion for contrast.

Ingredients: Dill (fresh), Capers, Lemon (with peel and juice), Olive oil
Use a sharp, long knife (bread knife or filleting knife) for slicing — it will allow for thin, even slices without dirtying the edges. If you want warm slices, heat a pan and quickly sauté for 30-60 seconds on each side before serving.

Final tips

10

If you have leftover tofu, store it in an airtight container in the fridge for up to 4 days. Slices can also be frozen cut (layer with parchment paper between layers) — thaw slowly in the fridge. Before serving again, lightly sauté or bake to restore the texture.

Ingredients: Agar agar (powder), Firm tofu
Avoid keeping in a very salty marinade for too long — the mixture may become too salty. If the tofu crumbles, it means that the agar did not activate properly — make sure it was boiled.

Fun Fact

💡

Nori seaweed, used here as a 'skin', has been traditionally cultivated in Japan for hundreds of years and has long been an important ingredient in Asian cuisine. Vegan versions of 'fish' often use seaweed to capture the ocean flavor without the use of animal products.

Best for

Wigilia Świąteczne przyjęcie Obiad dla gości

Tips

🍽️ Serving

Serve the slices slightly chilled or at room temperature. Garnish the dish with fresh dill, capers, and lemon slices. For a 'sandwich' effect, serve on dark bread with vegan mayonnaise and pickled cucumber.

🥡 Storage

Store in an airtight container in the refrigerator for up to 4 days. For frozen slices, layer them with parchment paper between layers and thaw in the refrigerator for a few hours. Before serving, briefly heat in a pan or oven to restore a slightly crispy crust.

📸 Ugotowane przez społeczność

Zaloguj się, aby dodać zdjęcie
Dodaj zdjęcie gotowej potrawy

Po zatwierdzeniu przez moderatora otrzymasz 10 punktów doświadczenia.

🍲

Nikt jeszcze nie dodał zdjęcia. Bądź pierwszy!

Comments (0)

Be the first to comment on this recipe!

Add a comment

You might also like

Life-Changing Tofu — Miso-Lime Caramelized Tofu with Tahini Sauce 75 min

Life-Changing Tofu — Miso-Lime Caramelized...

Vegan dishes
Kremowe Risotto z Dynią Piżmową, Szałwią i Chrupiącym Prosciutto 90 min

Kremowe Risotto z Dynią Piżmową, Szałwią i...

Pasta and Risotto
Pumpkin Soup with Spices 90 min

Pumpkin Soup with Spices

Christmas Eve Dinner
Kremowa zupa z pieczonej dyni i marchewki z chrupiącą ciecierzycą 70 min

Kremowa zupa z pieczonej dyni i marchewki ...

Soups
Pumpkin puree 60 min

Pumpkin puree

Christmas Eve Dinner
Aksamitny krem z pieczonego buraka z nutą kokosa i chrupiącymi migdałami 90 min

Aksamitny krem z pieczonego buraka z nutą ...

Christmas Eve Soups

Recipe Categories

Vegan dishes
Vegan dishes

Vegan cuisine features delicious dishes without animal products - healthy, ethical, and environmentally friendly. Plant-based protein: tofu, tempeh, soy, lentils, chickpeas, and beans take center stage. Vegan dairy substitutes: plant milks, cashew cheese, and vegan yogurts. Recipes for vegan burg...

See all recipes in this category
Main Dishes
Main Dishes in: Christmas Eve Dinner

Main courses are the heart of every meal - hearty, delicious, and full of nutrients. Meats: beef, pork, poultry, and lamb in various versions. Fish and seafood: baked, fried, grilled, and stewed. Vegetarian dishes: tofu, tempeh, legumes as the main protein. Casseroles: pasta, potato, vegetable wi...

See all recipes in this category
Christmas Eve Dinner
Christmas Eve Dinner

Christmas Eve is the most important evening of the year - a time for tradition, family, and special dishes. Our collection of Christmas Eve recipes includes all 12 traditional dishes: from red borscht with dumplings to poppy seed cake and kutia. Recipes for carp in various versions: fried, baked,...

See all recipes in this category
Reklama