Eggplant & Tofu Steak Tartare

20g protein

Recipe by Nikoleta · @surovadcerka

Ingredients

molecular yolk

• 700 ml distilled water
• 10 g sodium alginate
• 100 g hokkaido squash (unpeeled)
• 100 ml water
• 1 tbsp nutritional yeast
• 1 tsp rapeseed oil
• 1 tsp kala namak black salt
• 1 tsp calcium lactate

tartare

• 450 g eggplant
• 25 g beetroot
• 400 g firm white tofu
• 135 g tomato paste (concentrated)
• 30 g ketchup
• 35 g Dijon mustard
• 10 g cane molasses
• 40 g shallot
• 10 g garlic
• 60 g pickled gherkins
• 2 tsp ground sweet paprika
• 1/2 tsp turmeric
• 1 1/2 tsp salt
• 1/4 tsp black pepper
• 1 1/2 tbsp vegan Worcestershire sauce

Contains: mustard, soy

How to make it

1. Start preparing the casing that will hold the yolk together at least 3 hours before cooking. In a blender, mix distilled water and sodium alginate on medium speed for about one minute. Pour the resulting gel into a sealed container and refrigerate it. It will contain air bubbles, but they will disappear after 2–3 hours in the fridge.
2. Meanwhile, cook the pumpkin. In a blender, combine the drained and soft-cooked pumpkin (without skin), water, nutritional yeast, oil, kala namak salt, and calcium lactate. Blend until you get a thinner yellow purée—your vegan yolk. You can also use it to garnish the tartare in this form for a perfect illusion of a runny egg, but continue with the recipe for the full effect.
3. Spoon the liquid yolk onto a tablespoon and gently pour it directly into the alginate bath, making sure to pour it in one spot. Using a clean spoon, carefully gather the gel from the sides over the yolk to form a coating on top as well. This will gradually form a gel-coated yellow sphere. Let it set for 2 minutes until the outer layer firms up. Meanwhile, prepare a bowl of clean water on the side.
4. Using two spoons or a small perforated strainer, carefully lift the yolk out of the alginate bath and transfer it into the bowl of clean water. The “miracle” is complete—the yolk should hold its shape. It takes some practice and a few failed attempts, but the result is worth it.
5. Preheat the oven to 225 °C. Pierce the eggplant all over with a fork and roast for 40 minutes until the skin is charred and the flesh is completely soft. Remove from the oven and let cool for 10 minutes.
6. Pat the tofu dry thoroughly with a clean kitchen towel to remove as much moisture as possible. Crumble it into small pieces in a large mixing bowl.
7. Add the tomato paste, ketchup, Dijon mustard, molasses, finely diced shallot, finely diced pickled gherkins, grated garlic, smoked paprika, turmeric, salt, black pepper, and vegan Worcestershire sauce to the tofu. Add the beetroot (finely grated) for colour. Stir to combine.
8. Halve the cooled eggplant lengthwise and scoop out the soft, juicy flesh with a fork. Mash the flesh into a rough purée and fold it into the tofu mixture. Mix everything together thoroughly, cover, and refrigerate — ideally overnight for the flavours to fully develop.
9. To serve, place a ring mould on each plate and fill with the tartare, pressing gently. Make a small indent on top and carefully place a molecular yolk into it. Season the yolk with a pinch of kala namak just before serving. Serve immediately with toasted bread and a clove of raw garlic.

Nutrition