Vegan “Prawn” Tofu Cocktail

This vegan take on a retro prawn cocktail starter switches out the prawns for smokey paprika and seaweed-dusted crispy tofu

 

Servings: 4

Total Time: 45 minutes

 

Ingredients: 

FOR THE TOFU

  • 280g of firm tofu, (1 block)
  • 1 tbsp of cornflour
  • 1 nori sheet
  • 1 tsp smoked paprika, plus a little extra for dusting
  • 1 dash of lemon juice, fresh
  • 1 pinch of salt
  • olive oil, for frying

CHERRY TOMATOES

  • 200g of cherry tomatoes
  • 1 tsp rosemary leaves, finely chopped
  • 1 tbsp of extra virgin olive oil
  • salt
  • freshly ground black pepper

MARIE ROSE SAUCE

  • 3 tbsp of vegan mayonnaise
  • 2 tbsp of tomato puree
  • 1/4 tsp soy sauce, or Henderson’s Relish
  • Tabasco, to taste
  • lemon juice, to taste
  • salt, to taste
  • freshly ground black pepper, to taste

SALAD

  • 2 baby gem lettuces
  • 1 avocado
  • 1 handful of dill
  • 1 dash of extra virgin olive

 

Method:

  • Begin with the oven-dried tomatoes. Preheat an oven to 150°C/gas mark 2. Mix the chopped rosemary into the oil and season with salt and pepper
  • Halve the cherry tomatoes and place cut-side up on a baking tray. Drizzle the oil over and place in the oven for 30–35 minutes. When ready, the tomatoes will have dried out a little and intensified in flavour. Set aside
  • Toast the nori sheet in a hot dry pan for a few seconds until it starts to change colour and crisp up. Snap into pieces then blitz into a powder using a spice grinder or blender
  • Tip the nori powder into a bowl and mix with the cornflour, smoked paprika and salt
  • Dice the tofu into 2cm cubes and place in a bowl. Toss in a little lemon juice then set aside
  • To make the Marie Rose sauce, mix the mayonnaise, ketchup and soy sauce together, then season to taste with a few drops of Tabasco, lemon juice, salt and pepper
  • Wash and chop the baby gem and dice the avocado. Place in a bowl with some dill sprigs and dress with a drizzle of extra virgin olive oil. Divide between 4 bowls
  • Place a frying pan over a medium heat and add a generous amount of olive oil – you want the base to be completely covered in oil. Working in batches, dust the tofu in the cornflour mixture, then fry until crisp on all sides
  • Lift out the tofu using a slotted spoon and drain on kitchen paper, then season with salt
  • Leave the tofu to cool a little – you want it to be warm rather than hot so it doesn’t wilt the leaves. Top the bowls with a handful of tofu and some tomatoes, then dress with spoonfuls of the sauce
  • Finish with extra dill sprigs and a light dusting of smoked paprika