Main courses

Tofu Sticks

with Remoulade

  • 45 minutes
  • moderate
  • serves 4

Make a day ahead:
Slice each 200 g block of Tofu natur lengthwise into four 50 g strips. Slice each strip lengthwise in half. Place the tofu strips in two rows on a clean tea towel and press well by covering them with a second tea towel and placing a cutting board weighted with books or other objects on top. Allow to press for about 20 min.
Blend rapeseed oil, nori flakes, soy sauce, maple syrup, lemon juice, capers and smoked salt to make a marinade. Combine the pressed tofu strips and the marinade and let rest in a closed container for 8–12 hours or overnight.

Make the mayonnaise for the remoulade or use shop-bought vegan mayonnaise. Mix together the chopped herbs, diced onion, capers, vinegar, agave syrup and mustard and fold into the mayonnaise. Season to taste with salt and pepper. Keep refrigerated in a glass jar.

The next day, prepare to coat the tofu sticks by combining cornflour and yeast flakes on one plate, putting breadcrumbs on another plate, and pouring soy milk into a shallow bowl.
Take the tofu strips out of the marinade and dip each one first in the cornflour, then in the soy milk and finally in the breadcrumbs.
When all tofu strips are coated, heat a good amount of frying oil in a large pan and fry the tofu sticks at medium to high temperature until crispy all over.

Serve tofu sticks with lemon wedges and remoulade. Also delicious with potato salad.


Tofu natur


400 g Tofu natur
80 ml mild rapeseed oil
2 tbsp nori flakes
50 ml soy sauce
30 ml maple syrup or agave syrup
30 ml lemon juice
1 tbsp capers
1/2 tsp smoked salt (optional)
1 tbsp yeast flakes
100 g cornflour
200 g soy milk
100 g breadcrumbs
Cooking oil
Lemon wedges to serve
For the remoulade:
300 g vegan mayonnaise
100 g chopped herbs (parsley / chives / chervil, etc.), fresh or frozen
1/2 onion, finely diced
2 tbsp capers
40 g cider vinegar
1 tbsp agave syrup
1 tsp medium hot mustard