
Beet Tartare with Caramelized Tofu
45m
Delicious beet tartare to serve as a starter, as a cold salad, or with some crunchy bread on the side.
Want to make your own Vegan Mayonnaise? Chef Zineb Hattab also shows you how to do it on CREME. It's easy and delicious.
Add 1 large red beet to a pot filled with water. Boil over high heat for about 20m until fork tender
Add 2 prunes to a mortar and grind with the pestle to form a paste
Small dice ½ cup of smoked tofu
Transfer the smoked tofu to a bowl and add ¼ cup of sweet soy sauce. Mix to combine
Transfer the smoked tofu and soy sauce to a pan over medium heat. Cook for 2m until the sauce thickens and caramelizes. Reserve
Peel and grate the beet. Reserve
Thinly slice the inner layers of ½ leek
Add 1 tbsp of vegetable oil to a pan over low heat. Add the leek and cook until translucent. Remove from the heat
Transfer the beet to a bowl and add the cooked leek
Add the prune paste, the caramelized tofu, and ¼ cup of chopped and roasted hazelnuts
Add salt and black pepper to taste
Add extra virgin olive oil to taste and mix to combine
Add ¼ cup of vegan mayonnaise and mix to combine
Peel and thinly slice ¼ cup of daikon radish
Arrange the radish slices in an overlapping circle. Transfer to a plate using a pastry scraper
Place a ring cutter on another plate and scoop in 3 tbsp of the tartare. Gently press to even it out, then remove the ring
Dress the radish with white balsamic vinegar and salt to taste
Drizzle extra virgin olive oil to taste over the radish. Grate dried lime and fresh lemon zest to taste
Garnish the tartare with chopped and roasted hazelnuts to taste. Slide the seasoned radish to cover the tartare using a pastry scraper
Garnish with picked dill and edible flowers to taste. The beet tartare with caramelized tofu & hazelnut is ready
Enjoy! Try it with a crunchy bread on the side.
Yield 4 portions
Large Red Beet
1Smoked Tofu
½ cupChopped Roasted Hazelnut
¼ cupChopped Roasted Hazelnut
to garnishSweet Soy Sauce
¼ cupDaikon Radish
¼ cupLeek
½Prune
2Dried Lime
to tasteWhite Balsamic Vinegar
to tastePicked Dill
to garnishEdible Flower
to garnishLemon
to zestVegan Mayonnaise
¼ cupExtra Virgin Olive Oil
to tasteVegetable Oil
1 tbspBlack Pepper
to tasteSalt
to taste
Equipment
Ring Cutter
Mandoline
Mortar and Pestle