Christmas Menu Starter – Carpacciofu
Carpaccio made from tofu
Equipment
- Freezer
Ingredients
- 400 G Tofu
Marinade
- 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
Spices
- 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
Instructions
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
Plate-up
- 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