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
