Creamed Swiss Chard with Tofu Fish Sticks - vegan
Creamy Swiss chard with cashew puree and crispy vegan fish sticks made from tofu. The fish taste comes from the nori seaweed which is ground into powder. According to the "Don't Waste" principle, I use old bread that I have ground as breadcrumbs. The classic combination of fish, creamed Swiss chard and boiled potatoes, new and contemporary and 100% vegetal!
Ingredients
For the creamed Swiss chard
- 1 large red onion
- 2 large stalks/leaves of Swiss chard (250 g)
- 1 Tbsp peanut oil
- 150 ml vegetable broth
- 1 Tbsp cashew butter (30 g *homemade)
- 2 pinch nutmeg powder
- 1/2 tsp caraway seed
- 1/2 tsp garlic powder
- 1 Tbsp nutritional yeast
- salt and pepper
For the vegan fish sticks
- 3 slices dry whole grain bread (optional dry sourdough bread)
- 1 block of tofu (200 g)
- 3 sheets of nori algae (used for making sushi ) (ground up to flakes, recipe calls for 3 tsp of nori flakes)
- 1/2 tsp tamari
- 2 tsp nutritional yeast
- 1 heaped Tbsp rice flour, whole grain (alternatively spelt flour)
- 3 Tbsp peanut oil
For the boiled potatoes
- 2 large potatoes
Instructions
- Peel the potatoes and cut into wedges. Bring to the boil in a pan with water, then reduce the heat and cook for 20-30 minutes until soft.
- Take 2 nori algae sheets and tear into small pieces. Mix them in a high-performance mixer to get algae flakes. Then pour into a screw jar. ** (Alternatively, use a mortar to make flakes.)
- Roughly break the hard pieces of bread and grind them into breadcrumbs in a food processor. Put the breadcrumbs in a deep plate and set aside.
- Squeeze out the tofu block, break into large pieces and mix together with the flour, tamari, yeast flakes and 3 teaspoons of nori seaweed flakes in a kitchen machine / food processor for about 1 minute to form a malleable mass. (Alternatively, mash the tofu with a fork and knead the mixture well.) Season to taste with salt and pepper and, with clean hands, shape the tofu mixture into 6 “fish sticks”.
- Heat a non-stick pan with peanut oil on medium heat. Turn the tofu sticks in the breadcrumbs and then fry them in hot oil on both sides for about 3 minutes until crispy.
- For the creamed Swiss chard, peel and halve the onion and either chop in a food processor or dice finely with a knife.
- Wash the Swiss chard and separate the stems from the leaves. Finely shave the stems with a kitchen utensil or cut into fine rings with a knife.
- Cut the Swiss chard leaves into thin stripes.
- Heat 1 tablespoon of oil in a pan and fry the onion and chard stalks in it for 5 minutes.
- Pour the cashew puree with the vegetable stock into a tall container and blend briefly with a hand blender. Add the cashew milk, caraway seeds, nutmeg powder, garlic powder, Swiss chard leaves, salt and pepper to the fried onions and Swiss chard stalks. Simmer for 5 minutes until it has a nice, creamy consistency. Season to taste with yeast flakes, salt and pepper. Serve with the boiled potatoes and the vegan fish sticks.
Notes
*Cashew puree is done quick and easy: roast 250 g of broken cashews in a coated pan for about 5 minutes, keeping the cashews constantly in motion. Then mix in a food processor / kitchen machine for 2 minutes, then scrape the sauce from the sides and mix again for 2-4 minutes until the desired consistency is achieved.
**The remaining algae flakes store well and can be used for i.e. soups, salads or other vegan "fish dishes". Algae are very healthy and provide important micronutrients, especially for people who follow a vegan diet.
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