Tofu Poached in Smoked Buttermilk

Tofu Poached in Smoked Buttermilk

Prep 10 mins
Cook 25 mins
Serves 2

With the sea having such an influence on the Scandinavian lifestyle we have incorporated the taste and smells of the coast in this dish of poached tofu in smoked buttermilk, with samphire, dulse and touch of sweet from beetroot roasted in apple balsamic served with crispy potato cubes sprinkled with sea salt.

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For the Poached Tofu:
½ block Cauldron Organic Tofu, drained and cut into squares approx ½cm thick
285ml buttermilk
1 tsp smoked water
Salt to taste

For the Rocket and Tarragon Oil:
4 handfuls of rocket
1 small bunch of tarragon
100ml olive oil
Juice of ½ lemon
Salt and black pepper to taste

To serve:
1 large potato cut into 1cm cubes
3 tbsp vegetable oil
50g dulse
2 small beetroot, boiled in water until soft and cut into small balls (with a melon baller)
1 tbsp apple balsamic
100g samphire
Savoury seaweed flakes


  1. Preheat the oven to 200°C/375°F/Gas mark 5.
  2. Prepare the rocket oil by blitzing all of the ingredients in a food processor. Cover and set to one side.
  3. Place the potato cubes in a small pan, cover with cold water, bring to the boil and simmer for 5 minutes. Drain and keep to one side.
  4. Soak the dulse in cold water for 1-2 minutes. Drain but keep 1tbsp of the brine.
  5. Coat the beetroot balls in the apple balsamic, 1tbsp of the dulse brine and 1tbsp of vegetable oil. Place on a baking sheet and roast for 10-12 minutes until lightly roasted.
  6. Meanwhile, place the buttermilk and smoked water in a pan and lightly poach the tofu over a low heat for 15 minutes. Remove the tofu from the buttermilk and place on a baking tray. Keep warm in the oven until required.
  7. Preheat 2 tbsp of vegetable oil in a saute pan and fry the potatoes until golden brown. Season to taste with salt and black pepper.
  8. Blanch the samphire in hot water for 2-3 minutes until slightly softened. Drain and keep warm until needed.
  9. Warm the dulse for a few seconds in the microwave or in boiling water.
  10. Assemble the dish by placing the squares of poached tofu on a plate with the sautéed potatoes, dulse, roasted beetroot balls and samphire. Scatter over the seaweed flakes then drizzle with a little poaching liquor and rocket oil.