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.

Fiskesuppe [Vegan]

Cooking Time




  • 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


  1. 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.
  2. Add the leek and celery and let sweat over a low heat until softened. Add a splash of olive oil or stock if needed.
  3. Add the mushrooms (and/or other vegetables) and the stock and milk. Add salt, pepper, and dulse.
  4. Cover the pan and let simmer over a low heat for around 30 minutes.
  5. Before serving, mix in the oat fraiche/cream and the lemon juice.
  6. Serve with crusty bread, and a little wee dollop of the leftover creme fraiche on top (or a drizzle of the cream).

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