Swedish sandwich with herring-style tofu

Total time 40 mins

30 mins preparation time

10 mins cooking time

24 hrs waiting time

Kikkoman Soy Sauce imparts a savoury taste to tofu, mimicking the flavour of herring. Combined with the fishy notes from nori seaweed, it creates a fantastic high-protein fish alternative.

Ingredients

10 portion(s)

For the tofu "herring":

60 ml

vinegar (wine, cider or vegan distilled vinegar)

55 ml

Kikkoman Naturally Brewed Soy Sauce

30 g

nori seaweed sheets, chopped (approx. 2 x 2 cm)

700 ml

water

200 g

red onion (2-3 medium-sized), cut into thin rings

400 g

firm natural tofu, cut into slices (0.5 cm thick)

1 g

bay leaves (approx. 1-2 leaves)

3 g

allspice berries

1 g

harissa

5 g

gingerbread spice mix for a spiced herring flavour (optional)

A few pea sprouts for garnish

Additional:

1 kg

long baguettes

50 g

vegan mayonnaise

50 g

French mustard

200 g

iceberg or butterhead lettuce, separated into leaves

200 g

pickled cucumbers, cut into slices

300 g

red onion, cut into thin rings

Allergens:

1. Cereals containing gluten 6. Soy and soy-based products 10. Mustard and mustard-based products 12. Sulphur dioxide and sulphites

Total weight per portion:

220

Weight per ingredient:

100 g baguette
40 g tofu
80 g additions

Preparation

Step 1

Add the vinegar, Kikkoman Soy Sauce and nori seaweed to a saucepan with warm (not hot) water. Heat and stir until everything has dissolved. Set aside to cool.

Step 2

Layer half the sliced onion, bay leaves, allspice berries and tofu slices in a jar. Add another layer of onion, the remaining bay leaves, allspice and tofu. Add the harissa and pour the cooled nori and vinegar marinade over everything. Optionally, add the gingerbread spice blend. Seal the jar and refrigerate for at least 24 hours.

Step 3

Cut the baguettes lengthwise. Coat with mayonnaise and mustard. Layer with the lettuce leaves, cucumber slices, onion and tofu with nori pieces, and garnish with the pea sprouts. Cut diagonally to serve.

Tip:

The biggest advantage of natural tofu is its neutral flavour and aroma, so you can season it however you like, whether sweet, salty or sour.

You can substitute the Kikkoman Soy Sauce with Kikkoman Less Salt Soy Sauce, depending on your preference.

Recipe-ID: F1084

Recipe as PDF

Download PDF

Share with colleagues