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Smoked Tofu and Green Pea Salad

Posted in Life
by Johanna Andersson on 25 September, 2017

Copy Nina Olsson’s tasty vegetarian recipe for this faux fish salad with horseradish cream from her debut cookbook “Bowls of Goodness”. Bon appétit!

“There’s a strong tradition of eating smoked fish in northern Europe. However, since I’ve cut down on fish in a bid to become more environmentally friendly, I’m eating one of my favorite dishes much less – a smoked fish salad that is a specialty in Dutch coastal areas. Happily, I’ve found a way to make a faux fish salad using smoked tofu and seaweed. This salad is a knockout with a distinct Nordic tang that carries hints of the sea. I’ve added horseradish, a flavor that’s been used for centuries in northern Europe, to deliver a punch that is delicious with the tofu.” /Nina


Serves 2-3

100g spinach
100g white cabbage, shredded
1 romaine lettuce, leaves separated 2 handfuls of rocket
1 apple, quartered, cored and sliced 2 avocados, stoned, peeled and sliced
1 courgette, spiralised
100g green peas, fresh or frozen (defrost at room temperature for 15 minutes)
1–2 tablespoons vegetable oil 2 handfuls of pumpkin seeds 1 sheet nori, torn or cut into smaller flakes
200g smoked firm tofu, cut into small cubes
Sesame seeds
Pinch of ground black pepper 1 tablespoon toasted sesame oil drizzle of soy sauce
Handful of hemp seeds
2 tablespoons lemon juice pinch of salt

Horseradish cream:

150g vegan crème fraîche (see page 50) or regular crème fraîche
3⁄4 tablespoon horseradish (or 1 tablespoon wasabi or 1 tablespoon dijon mustard)
Good pinch of salt


Toss the spinach, cabbage, lettuce and rocket in a big bowl. Add the apple, avocado, courgette and peas.
Heat a small frying pan over a medium–low heat. Add a little of the oil and toast the pumpkin seeds and nori flakes for 2 minutes, stirring to make sure they don’t catch. Sprinkle with salt then remove from the pan and set aside.
Mix the horseradish cream ingredients in a small bowl. Combine in a blender or work it to a smooth consistency with a fork, then set aside.
Reheat the pan over a medium heat and add a little oil. Sauté the tofu pieces with the sesame seeds and ground pepper for 2–3 minutes, while stirring. Turn off the heat and drizzle sesame oil and soy over the tofu.
Add the tofu, nori flakes and pumpkin seeds to the salad bowl. Top with the hemp seeds. Drizzle with lemon juice and sprinkle with salt. Serve with the horseradish cream.

Read our Q&A with Nina Olsson here!

Credits: Bowls of Goodness by Nina Olsson is published by Kyle Books. Photography by Nina Olsson. 

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