There are many plant-based foods that can be used to replace seafood while still capturing that taste you may crave, and this fiskesuppe recipe does a great job of it. The smoked tofu adds the texture you may be looking for, while the dulse provides the fishy taste.
- 1 large knob vegan butter
- 8 ounces smoked tofu (drained and pressed)
- 4 garlic cloves, minced
- 1 leek, chopped
- 2 stalks celery, chopped
- 1 cup chestnut mushrooms, chopped
- 1 cup oyster mushrooms, chopped
- 1 1/2 cups stock
- 1 cup non-dairy milk
- 3 1/3 ounces plant-based creme fraiche OR 1 small carton non-dairy cream
- Salt, pepper, & dulse (or crumbled nori) to taste
- Juice of one small lemon
- Begin by heating the butter in your pan, along with the minced garlic and your tofu, chopped roughly into big chunks. You don’t want to fry off the tofu to a crisp – you want it to be soft and squishy like fish.
- Add the leek and celery and let sweat over a low heat until softened. Add a splash of olive oil or stock if needed.
- Add the mushrooms (and/or other vegetables) and the stock and milk. Add salt, pepper, and dulse.
- Cover the pan and let simmer over a low heat for around 30 minutes.
- Before serving, mix in the oat fraiche/cream and the lemon juice.
- Serve with crusty bread, and a little wee dollop of the leftover creme fraiche on top (or a drizzle of the cream).