Summer food with Tofu

Mathilde has worked magic in the kitchen – and the rest of us have become fans. With her creative and flavorful approach to tofu, she has created three irresistible dishes that exude summer, sun... Her recipes show how versatile tofu really is – both as a crispy snack, a juicy grilled dish and a crunchy filling in fresh rolls. Here are her three favorites:

BBQ Skewers with Tofu and Pineapple
A summer classic in disguise.

400 g tofu
100 g fresh pineapple

Marinade before frying:

2 tablespoons olive oil, 1 tablespoon soy sauce, 1 teaspoon sweet paprika, ½ teaspoon salt, 1 teaspoon onion powder

Marinade for frying:

1 tbsp oil, 6 cloves garlic, finely chopped, 2 tsp chili powder, 2 tsp sweet paprika, 4 tbsp tomato paste, 1 dl pineapple juice, 2 tbsp soy sauce, salt and pepper

Here's how you do it
Press the tofu lightly and cut it into cubes. Toss them in the marinade for preparation and let it soak for as long as possible – preferably until the next day. Then make the frying marinade and season it. Place the tofu cubes on skewers – preferably alternating with pineapple pieces – and grill them. Brush with the marinade continuously until the surface is caramelized and golden.

Rhubarb-strawberry pie.
A beautiful, summery pie where both taste and sustainability come together in a higher unity.

Tart base:

1 dl okara (soy pulp – leftover product from homemade soy milk) 3 dl wheat flour, 1,5 dl cold butter, 2 tbsp. sugar, 1 tsp. salt, 1 dl water

Filling:

200 g rhubarb, 100 g strawberries, 2 dl cream, 1 egg, 3 tbsp. sugar

Here's how you do it:
Knead all the ingredients for the dough together. Press the dough into a pie pan and bake the base for 10–15 minutes at 175 degrees, until it is lightly golden. In the meantime, mix the cream, eggs and sugar. Cut the rhubarb and strawberries into slices and distribute them in the pre-baked base. Pour the cream mixture over and sprinkle a little extra sugar on top if desired. Bake the pie for another 15–20 minutes, until it is golden and creamy.

Rice Paper Rolls with Crispy Tofu and Fresh Vegetables. A colorful and crispy serving that is perfect as a light lunch or appetizer.

Crispy tofu:

200 g tofu, 1 egg, 100 g breadcrumbs or panko, salt and pepper, oil for frying

Filling:

8 pieces of rice paper, ½ mango, 1 cucumber, 1 bell pepper, 1 avocado, 100 g lettuce, 1 spring onion

Dressing:

4 tbsp. soy sauce, 4 tbsp. peanut butter, 2 tbsp. water

Here's how you do it
Cut the tofu into slices. First dip them in the egg, then in a mixture of breadcrumbs, salt and pepper. Fry them until golden in oil. Cut the vegetables and fruit into small pieces. Dip the rice paper in water and place it on a cutting board. Fill with green and crispy tofu, and roll tightly. Stir the dressing together and serve as a dip.

Tip: You can vary the filling in the rolls and adjust the marinades according to taste and season - but one thing is for sure: Mathilde's tofu has made us all a little happier at the dinner table 🌿