Christmas Menu Starter – Carpacciofu

Carpaccio made from tofu
Prep Time 1 hr
Cook Time 1 hr
Total Time 3 hrs
Course Side Dish
Cuisine French
Servings 4 people


  • Freezer


  • 400 G Tofu


  • 3 tbsp peanut oil / olive oil
  • 6 tbsp lemon juice`
  • 2 tbsp balsamic vinegar
  • 6 tbsp soy sauce
  • 4 tbsp ketchup / concentrated tomato puree
  • 2 tbsp agave syrup
  • 1 tsp cornstarch


  • 2 tbsp paprika powder smoked
  • 1 tbsp garlic powder
  • 1 tsp onion powder
  • 1 tsp ginger powder
  • 1 tsp cumin powder

Decoration (to taste)

  • vegan mayonaise
  • arugula
  • sunflower seeds roasted
  • nutritional yeast


Carpacciofu slices

  • Slice a block of tofu as thinly as possible. It doesn't matter if some slices tear
  • Put the slices on a tea towel and a towel on top and press out as much water as possible with your hands or something heavy
  • Put the slices back in the container and freeze overnight for a meaty texture
  • Next day defrost the slices. Use the microwave. Again press out as much water as possible
  • Make the marinade with all the liquid ingredients and spices. Don't use the cornstarch yet.
  • One by one put all slices through the marinade and put in a shallow container. Cover with the remaining marinade and marinate in the fridge for at least an hour
  • Shake the excess marinade off and pan-fry the slices in batches with a little oil on both sides until very cripsy. You can also bake the slices at once in the oven.
  • Dilute the leftover marinade with 150 millilitre water and the cornstarch and throw in the pan over all fried slices. Warm a few minutes until the sauce thickens and coats the tofu slices


  • Cover the plate with warm or cooled tofu slices
  • Drizzle vegan mayo on top
  • Add a handful of arugula in the middle
  • Sprinkle some sunflower seeds and nutritional yeast on top
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