Do you miss prawn cocktail? Be honest. Well, there is no longer any need. You can create your own fish-free version using tofu and the well-pressed lemony cubes will do a pretty good impression of your erstwhile crustaceous treat. We love this in a sandwich on a bed of avocado or serve it as a starter in a cocktail glass with shredded iceberg lettuce and you’ll be transported straight back to the 1980’s.
Ingredients
For the Tofu
200g firm tofu, well-pressed
Juice of 1 lemon
3 tbsps green nori sprinkle, such as this (can substitute with other seaweed ground into flakes)
Salt and Pepper
For the Sauce
60g / 1/4 cup tomato ketchup
60g / 1/4 cup vegan mayonnaise
1 tbsp tomato puree
1/2 – 1 tsp American squeezy mustard, according to taste
1/2 – 1 tsp siracha, according to taste
Pinch sumac (opt.)
Salt and pepper
Method
Dice the well-pressed tofu into small cubes, mix together the marinade ingredients in a shallow dish or the white base of the tofu press and add the tofu cubes. Cover and leave in the fridge to marinate for as long as you can but for a minimum of half an hour.
In a separate bowl, mix together the sauce ingredients, varying the quantities to suit your taste. When you are ready to create your sandwich or starter, mix the marinated tofu into the sauce and layer the tofu cocktail with lettuce, tomatoes and avocado. Serve with a generous squeeze or slices of lemon.