Looking online for sorrel recipes all I found was a classic French dish Salmon with Sorrel Sauce. And sorrel was the only one vegan ingredient in it. Well, such things never stop me. So I made tofu fish instead with vegan sorrel sauce.
I must say this sauce is fantastic. Super creamy yet refreshing. Scoop it onto tofu “fish” fillets, steamed potatoes or any other veggies you like. You won’t get enough of it!
As I said before sorrel isn’t popular worldwide. In Ukraine we usually put it in soups. But thanks to the Web you can buy the seeds and plant your own!
Whisk together soy sauce, maple syrup, umeboshi vinegar and olive oil. Cut block of tofu into 4 fillets and pat dry with paper towel. Make “fish skin” by cutting nori sheet the same size as your tofu fillets. Brush one side of tofu with a little bit of marinade and stick a piece of nori to it. Continue with the rest.
Cover the “fish” fillets with leftover marinade and set aside.
Put 1 tablespoon of dried seaweed in a small bowl and cover with one cup of boiling water. If you have some nori leftovers throw it in there. Cover and let it infuse for at least 10 minutes. Then strain.
Blend soaked cashews with seaweed infusion, salt and pepper until smooth.
Heat oil in a saucepan over medium heat.
Sauté sorrel briefly just until it’s wilted. Pour cashew mixture and stir to thicken. Switch off the heat.
Heat a non-stick pan over medium to high heat.
Take out tofu fillets from marinate and sear for few minutes on each side until browned. Be careful when flipping so the nori “skin” will stay attached.
Serve with generous amount of vegan sorrel sauce, chopped dill and freshly ground black pepper.
PrintTofu Fish with Vegan Sorrel Sauce
Tofu “fish” fillets with creamy and sour vegan sorrel sauce.
- Prep Time: 20 min
- Cook Time: 10 min
- Total Time: 30 minutes
- Yield: 2-4 1x
- Category: Main course
- Cuisine: French, Vegan
Ingredients
Scale
For the “fish”:
- 1 block of firm tofu (300g)
- 1 nori sheet
- 1 tbsp soy sauce
- 1 tbsp maple syrup
- 1 tsp umeboshi vinegar
- 1 tbsp olive oil
For the sauce:
- 2 C chopped sorrel
- 1/2 C raw cashews, soaked for 2–4 hours
- 1 tbsp dried seaweed
- 1 C boiling water
- pinch of salt
- black pepper to taste
- oil for cooking
fresh dill for garnishing
Instructions
- Whisk together soy sauce, maple syrup, umeboshi vinegar and olive oil. Cut block of tofu into 4 fillets and pat dry with paper towel. Make “fish skin” by cutting nori sheet the same size as your tofu fillets. Brush one side of tofu with a little bit of marinade and stick a piece of nori to it. Continue with the rest.
- Cover the “fish” fillets with leftover marinade and set aside.
- Put 1 tablespoon of dried seaweed in a small bowl and cover with one cup of boiling water. If you have some nori leftovers throw it in there. Cover and let it infuse for at least 10 minutes. Then strain.
- Blend soaked cashews with seaweed infusion, salt and pepper until smooth.
- Heat oil in a saucepan over medium heat.
- Sauté sorrel briefly just until it’s wilted. Pour cashew mixture and stir to thicken. Switch off the heat.
- Heat a non-stick pan over medium to high heat.
- Take out tofu fillets from marinate and sear for few minutes on each side until browned. Be careful when flipping so the nori “skin” will stay attached.
- Serve with generous amount of vegan sorrel sauce, chopped dill and freshly ground black pepper.
Nutrition
- Serving Size: 1/2 recipe
- Calories: 444
- Sugar: 9.7g
- Sodium: 478mg
- Fat: 30.3g
- Saturated Fat: 5g
- Carbohydrates: 26.2g
- Fiber: 7.1g
- Protein: 22.7g
- Cholesterol: 0mg
Made this for my husband and me and we really liked it. The sorrel sauce is yummy on its own. It would work great in rice or quinoa bowls with an assortment of fresh, pickled, and roasted vegetables. The tofu was really good, too, although I used one that was too firm. It would be better with a lighter texture. Also, this was quick and easy. What a delicious and creative vegan recipe!
I’m glad you liked it, Elizabeth! Thank you for your feedback!
Absolutely delicious! Blown away. Cannot wait to make for friends. One of my top fav recipes I’ve found on the internet! Just subscribed and can’t wait for more.
Two questions – do you keep the seaweed or cashew water when you blend? I strained both and added fresh water to blend but now am not sure if I should have used the water the cashews soaked in. Also, I was not able to get the texture of the tofu you have in your picture, and my nori became soggy in the pan….should I be adding it after cooking.?
Thank you! Brilliant dish!
Hi Marti!
Thank you so much for your feedback!
I don’t keep the seaweed and cashew water. I strain the seaweed infusion and blend it with strained cashews. You may add more water if your sauce is too thick, though.
The texture of the tofu depends on the tofu type. Perhaps, your tofu is grainy or too soft. Unfortunately, I can’t help you here.
I stick a piece of nori sheet to the tofu and fry it together. The nori gets crispy and shrinks a little bit. So I would use a larger piece of nori. Do you use enough oil and heat for frying the tofu fillets? Or maybe you used too much oil?
I hope it helps.