Kombu poached Tofu with Mustard Crust, kale & seaweed and potatoes

Tofu is such a versatile product for use in plant based cooking, it’s fun to experiment with different ways to use it. Here we bring some flavours of the ocean in this recipe thats ideal for dinner party mains or can be made in batches and used as a sandwich filling or diced and tossed into salads.  Kombu (or kelp) is used to flavour the tofu in a cooking liquor, then we top with a tahini and mustard dressing and flash under a hot grill or in the oven to create a tasty crust.

Kombu enriches the tofu with plenty of minerals and nutrients, when using large pieces simmer in the water for a few minutes to help extract the flavors and nutrients before lowering the heat and poaching the tofu. Smaller thinner pieces of wakame or arame seaweeds can be added to the shredded kale and carrots steaming for another minute or so for a tasty nutritious side vegetable. Squeeze over a little lime juice to extra  flavor and the added vitamin C helps the body absorb all those nutrients from the kale.

The tofu will now have a mild seaweed taste and we’ve added some pep with a topping made of tahini, mustard seeds, almonds and additional seaweed flakes to really enhance the flavors. Here we’ve served it on some braised spring onions tender and sweet, and some new potatoes making a hearty main course.


400g organic tofu – pressed
2-4 pieces of kombu
1 lime – zest and juice
2 inches ginger – peeled, grated
1 red chili – chopped
2 bay leaves
2 cloves
1 cup soya milk
2 bunches spring onions
3 cups kalvo negro (or other kale leaves)- shredded
1 tsp seaweed flakes
2 tbsp dried arame or wakame (optional)
2 tsp sesame seeds – lightly toasted
2 carrots – cut into matchsticks
2 tbsp tahnini
2-3 tsp mustard seeds (black or yellow)
2 tbsp almonds – crushed
2 tbsp capers (optional)
salt and pepper to taste
250g new potatoes – boiled


Soak the Kombu (kelp) in cold water for a few minutes, then place in a pan of water along with ginger, garlic, cloves, bay leaf, lemon juice and bring to boil. Reduce the heat to a low simmer. Slice the pressed tofu then drop the slices into the cooking liquor and gently simmer for 6-8  minutes, then remove from heat (but leave in the liquid)

Trim the spring onions and place in a small roasting dish with 4 tbsp of water (or veg stock) juice of half a lime and roast for 5-10 minutes until just starting to soften.

Mix together the mustard seeds, tahini, crushed almonds, a teaspoon of sesame seeds and seaweed flakes and spoon over the tofu slices. Bake in a hot oven for a few minutes, or flash under a grill to give a golden crunchy topping.

Steam arame, kale and carrots for a couple of minutes. Squeeze over half a lime juice season with cracked black pepper (a splash of soy sauce can also be optionally added if desired) and serve with the tofu, braised spring onions and boiled new potatoes.