Crispy seaweed-crusted tofu meets roasted vegetables and a sweet mustard sauce that ties everything together. The delicate ocean note of the nori, the golden crust and the natural sweetness of the vegetables create a surprisingly harmonious combination. A simple oven dish with remarkable depth – clear, savoury and well balanced.
At a glance
⏱️ Prep time: about 45 minutes
👩🏼🍳 Difficulty: medium
Ingredients (2-3 servings)
Roasted vegetables
- ½ butternut squash
- 2 carrots
- 1 large onion
- 4-6 garlic cloves
- 150 g broccoli
- 1 tsp smoked paprika
- ½ tsp pepper
- ½ tsp salt
- 2 tbsp oil
You can easily vary the vegetables, for example with bell peppers or sweet potatoes. Just make sure the vegetables can be spread across the baking tray in a single layer without too much overlap.
Sea-Crust Tofu
- 180 g smoked tofu
- 2 rice paper sheets
- 1 ½ tsp nori flakes
- 1 tsp mustard
- 1 tsp soy sauce
- 1 tsp lemon juice
- pepper
- oil
Sweet Mustard Sauce
- 2 tbsp mustard
- 1 ½ tbsp maple syrup or agave syrup
- 1 tbsp oil
- 1 tsp lemon juice
- 2 tbsp soy yoghurt
- pepper
- salt
Instructions
Roasted vegetables
- Preheat the oven to 180 °C (fan).
- Peel the butternut squash and onion. Wash the carrots and broccoli.
- Leave the garlic cloves in their skins. Optionally cut off the root end – this makes the skins easier to remove after roasting.
- Cut the onion lengthwise in half and then into thirds. Cut the butternut and carrots into pieces about 1.5 cm thick.
- Place the vegetables (except broccoli and garlic) in a large bowl. Add oil and spices and mix well with two spoons.
- Spread the vegetables evenly on a baking tray lined with baking paper. Leave a corner free for the broccoli.
- Toss the broccoli in the bowl so it picks up the remaining oil and spices. Add a little more oil if needed – broccoli should not go into the oven too dry.
- Place broccoli and garlic cloves on the tray.
- Bake on the middle rack for 25–35 minutes. Turn the vegetables after about 15 minutes. Check the broccoli occasionally – if it browns too quickly, remove it earlier. Depending on your oven, the temperature may need to be reduced slightly after 15–20 minutes.
Sea-Crust Tofu
- Remove the tofu from the package and pat dry.
- Cut the block into 8 strips, about 1.5 cm thick.
- In a bowl mix mustard, soy sauce, lemon juice and pepper.
- Fill a deep plate with cold water.
- Dip a rice paper sheet briefly into the water, then place it on a wooden board. Let it soften for about 20 seconds.
- Cut the rice paper into 4 pieces and sprinkle some nori flakes on top.
- Place a tofu strip onto each piece and wrap it loosely with the rice paper. The wrapping does not need to be perfect – a rustic coating works best.
- Repeat with the remaining tofu strips.
- Sprinkle any remaining nori flakes over the wrapped tofu pieces and press them lightly onto the surface.
- Heat a pan with oil over medium heat. Do not let it get too hot, as rice paper burns quickly.
- Place only a few tofu strips in the pan so they do not touch.
- Fry for 3–4 minutes without moving them, until the rice paper becomes crispy and golden. Turn and cook the other side.
- Repeat with the remaining tofu.
Sweet Mustard Sauce
- Mix all ingredients in a bowl until smooth. Season with salt and pepper.
Serving suggestion
Serve the sea-crust tofu with a slice of lemon for squeezing over the tofu and a pinch of freshly ground pepper on the sweet mustard sauce.