The traditional Icelandic finger food is made from leftover smoked lamb and potatoes, but here is my vegan version, which uses smoked tofu. Another option is to use cooked beans, spiced with smoked paprika, chipotle chili powder, or liquid smoke.   Recipe Text Credit: Excerpted (or Adapted) from VEGAN AT HOME © 2022 by Solla Eiríksdóttir. Reproduced by permission of Phaidon. All rights reserved

Smoked Tofu and Potato Tartlets [Vegan]

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Cooking Time



For the Tartlets:

  • avocado oil or nonstick spray, for oiling
  • 2 cups (9 oz/250 g) white spelt or wholewheat flour
  • 1 teaspoon sea salt flakes
  • 9 tablespoons (4 1/2 oz/125 g) cold vegan butter (page 48), cut into small cubes
  • 2–3 tablespoons cold vegan yogurt of your choice
  • pea shoots, to garnish

For the Filling:

  • 2 tablespoons tamari sauce
  • 1 tablespoon maple syrup
  • 1/2 teaspoon liquid smoke
  • 3 1/2 oz/100 g tofu (page 66), cut into 1/2 x 1/2 -inch (1 x1-cm) cubes
  • 2 tablespoons (1 oz/25 g) vegan butter
  • 1/4  cup minus 1 teaspoon (1 oz/25 g) white spelt flour
  • 1 cup (8 fl oz/250 ml) plantbased milk of your choice
  • 1 teaspoon coconut sugar
  • 1/2 teaspoon mustard
  • 1/2–1 teaspoon sea salt flakes
  • 1/4  teaspoon ground white pepper
  • 11 oz/300 g cooked potatoes, peeled and cut into 1/2 x 1/2 -inch (1 x 1-cm) cubes
  • 1/3 cup plus 2 teaspoons (2 oz/50 g) frozen green peas, defrosted


  1. Oil or spray two 12-cup (hole) muffin pans and one 6-cup muffin pan, each cup measuring 2 1/2 inches (6.5 cm), with a little avocado oil or nonstick spray.
  2. For the dough, put the flour, salt, and vegan butter into a food processor and process until combined. While the machine is running, remove the filter cap in the lid and add the yogurt, 1 tablespoon at a time, through the “hole”; the dough should stick together and form a clump but not get too sticky. Divide the dough in half, form it into balls without kneading, then roll each half out between 2 sheets of parchment (baking) paper. Using a 3 ¼ -inch (8-cm) cookie cutter, cut out circles to fit the cups of the muffin pans you are using, then gently press each circle into the pans and chill in the refrigerator for 30 minutes.
  3. Preheat the oven to 400°F/200 C/Gas Mark 6. Bake the tartlets for 10–12 minutes until golden brown and baked through—they should not burn. Remove from the pans and let cool on cooling racks. Leave the oven on.
  4. To make the filling, place the tamari sauce, maple syrup, and liquid smoke into a ziplock bag, add the cubed tofu and shake until the tofu is coated, then let marinate for 10 minutes. Transfer to a baking sheet and bake in the oven for 10 minutes. Stir and bake for another 5 minutes. Remove the smoked tofu from the oven, transfer to a bowl, and place in the refrigerator to cool for 1 hour.
  5. Melt the vegan butter in a small saucepan over medium heat. Stir in the flour and mix until combined, then add the milk, 3 1/2 tablespoons (12/3 fl oz/50 ml) at a time, stir, and repeat until all the milk is used up and the mixture is thick. Add the coconut sugar, mustard, sea salt, and white pepper, stir, and simmer for 5 minutes, stirring to prevent burning. Remove the pan from the heat and gently stir in the potatoes, smoked tofu, and green peas.
  6. To serve, fill each tartlet with about 1 oz/30 g of the filling, place on a baking sheet, and bake in the oven for 8 minutes, or until they have golden spots on them and they are baked through. Place on a serving plate, garnish with pea shoots, and enjoy while still warm.

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