Tofu “Prawn” Cocktail

Do you miss prawn cocktail? Be honest. Well, there is literally no need. You can create your own cruelty-free version using tofu and the well-pressed lemony cubes will do a pretty good impression of your erstwhile crustacean. We love this as either a starter, on a bed of iceberg lettuce and avocado or in a sandwich and you’ll be transported straight back to the 80’s.


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


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 minimum 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 slice of lemon

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