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RECIPE: Tofu Carpaccio

Updated: Feb 23, 2019

After my exit from The Chefs' Line - I wanted to cook more! So I have challenged myself to prove that I can veganise each dish cooked up on Italian Week.



Tofu Beef

250g block extra firm tofu

2 teaspoons beetroot powder, I use Bioglan SuperFoods Organic Beetroot Powder 4 tablespoons water 1 tablespoon liquid smoke 1 heaped teaspoon Massel ‘beef’ stock powder

Vegan Egg Yolk

½ cup soy milk, I use Vitasoy Soy Milky Regular

¾ cup light flavoured oil, I use rice bran

½ tablespoon nutritional yeast flakes

1 teaspoon black salt (kala namak)

dash turmeric

cracked black pepper

juice half a lemon

To garnish

rocket leaves

lemon juice

extra virgin olive oil

salt and cracked pepper

serve with crusty bread, grissini sticks


Tofu Beef

Using a mandolin, carefully thinly slice the tofu block into large strips until the block is used up.

Using a scone cutter or round shape, cut rounds from the tofu strips, careful not to allow tofu to fall apart.

Make the marinade by blending together beetroot powder, water, liquid smoke and stock powder in a bowl. Add the tofu rounds and marinate for at least 20 minutes.

When ready to serve, drain tofu beef on absorbent paper.

Egg Yolk

While tofu is marinating, pour soy milk into a blender. Add nutritional yeast, black salt, turmeric and pepper. Turn on the blender to mix through.

While the blender is running, slowly pour the oil into the soy milk mixture. With the blender still running, squeeze in the lemon juice. Your soy milk mixture will emulsify into a thick sauce. If still too thin, slowly pour in extra oil and lemon juice. Set aside.

To assemble.

On a serving plate, arrange the drained tofu beef. Drizzle over the vegan egg yolk. Garnish with rocket leaves, extra lemon juice and olive oil and sprinkling of salt and pepper.

Enjoy as a starter or side dish or as a topping with your favourite crusty bread.