Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Press one 400-gram block of extra-firm tofu for at least 30 minutes to remove excess water, then carefully slice it horizontally into two even "fillets" approximately 1.5 cm thick.

2. 2

   Combine 1/4 cup coarse sea salt, 2 tablespoons granulated sugar, 1/4 cup finely chopped fresh dill, 1 teaspoon crushed white peppercorns, 1/2 teaspoon crushed juniper berries, and the zest from 1/2 lemon in a small bowl to create the curing mixture.

3. 3

   Spread a thin layer of the curing mixture in the bottom of a shallow non-reactive dish, place one tofu fillet on top, evenly spread half of the remaining curing mixture over it, place the second tofu fillet, and cover completely with the remaining mixture.

4. 4

   Cover the dish tightly with plastic wrap, place a light weight on top, such as another plate or a small can, and refrigerate the tofu for 24 to 48 hours, turning it once after 12-24 hours to ensure even curing.

5. 5

   While the tofu cures, prepare the dill mustard sauce by whisking together 3 tablespoons Dijon mustard, 1 tablespoon maple syrup, 1 teaspoon apple cider vinegar, and 2 tablespoons finely chopped fresh dill in a small bowl.

6. 6

   Gradually whisk in 3 tablespoons rapeseed oil into the mustard mixture until a smooth, emulsified sauce forms, adding 1 tablespoon of water if a thinner consistency is desired for serving.

7. 7

   After curing, gently scrape off the excess curing mixture from the tofu fillets, pat them completely dry with a paper towel, and then carefully slice the cured tofu crosswise into very thin strips or small cubes for serving.

8. 8

   Serve the thin slices of Cured Tofu "Gravlax" immediately with the prepared dill mustard sauce, accompanied by gluten-free rye crackers and a sprinkle of additional fresh dill if desired.