9 November: Tofu fingers with mashed potatos, carrots and cold dillsauce

On Tuesdays it’s quite common to eat fish in Sweden. It’s because the fishermen comes back from the sea on Mondays so on Tuesdays there is always fresh fish in the stores. But since we’re all over fish we stick to tofu instead. Today’s dish you can vary a lot. Different types of potatoes, different sauces, veggies. For instance skip the dill and onion and mix in some horse radish in the sauce, super tasty! Just play with it!

Tofu fingers with mashed potatoes, carrots and cold dill sauce (serves 3-4 people)

1 block of extra firm tofu
1/3 cup of bread crumbs
1/4 cup flour
salt and white pepper
1/4 soy milk
1 tbsp corn starch
margarine to fry in

6 medium sized carrots

8-10 medium sized potatoes
1 cup soy milk
big nob of margarine

Tofutti sour creme (or homemade mayo)

1/2 red onion (finely diced)


Home made mayo

1/4 cup of soy milk
1/2 cup of canola oil
1 tbsp dijon mustard                                                                                                                  1 tbsp vinegar
salt to taste

Peel the potatoes, and cut into small cubes. Boil with salt. When ready mix in a big nob of margarine and 1 cup soy milk, add salt and pepper to taste. Whisk really fluffy. Peel the carrots cut into finger sized pieces, boil with salt(the secret is to toss them with some margarine just before serving). Mix the packet of tofutti with finely chopped dill and onion, season with salt and white pepper, refrigerate. Cut the tofu in half lengthwise then into rectangles and not super thin (fishfinger thick) set aside. On a plate you put the breadcrumbs and flour, season with white pepper and salt. Take another small plate and pour the soymilk and starch and mix. First you dip the tofu in the milk then the breadcrubs, put on a clean plate and set aside. Fry them in margarine and not to many at a time. Serve with fresh dill and a slice of lemon.

If you make your own mayo just mix the soy milk with everything but the oil in a food processor and when it’s all mixed you slowly add the oil. Then add salt to taste. You could also add some garlic and chili to make a really tasty aioli!


Back in the days you always had dessert after dinner. But usually very simpel things, here is a real classic:

Kräm ( fruit/berries pure)

1 1/2 cups raspberries (but any type of berries would do, or fruit for that matter)
1 1/2 cup water
2 tbsp sugar
1 tbsp corn starch
3 tbsp water

Put the raspberries in a pot with the water and sugar or other sweetener
bring to a boil. If you want it smooth just use a mixing rod? or food processor but it works chunky to. Then you add the starch dissolved in water. Wisk it in. Bring to a boil again and then set aside. Serve it cold of luke warm with some soy milk or soy cream.


One comment

  1. This looks sooo good I almost cried. Tears of joy I assure you. And why I have never tried to make my own mayo is beyond me – I’m so making this whole meal pronto! Thanks for sharing.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: