Fig + Tofucotta Smørrebrød
A Danish open sandwich, made plant-based, that mixes sweet and savory.
Smørrebrød is one of the dishes that tastes most like home to me. In Denmark, it's all about good rye bread and delicious toppings (which are endless!).
This version pairs creamy, savoury tofucotta with fresh figs and a drizzle of hot agave. It's sweet, salty, and a little spicy, and it’s meal-prep friendly for a quick weekday lunch, but also decadent enough for a weekend brunch.
Serves: 1 (the tofucotta makes enough for 3–4)
Time: 10 minutes
Ingredients
For the smørrebrød
2 slices rye bread (I use Ole & Sten’s chia rye)
A few tbsp tofucotta (recipe below)
1–2 fresh figs, finely sliced
A drizzle of hot agave (recipe below)
A pinch of salt
For the tofucotta (serves 3–4)
250g firm tofu
Juice of ½ lemon
¼ cup nutritional yeast
½ tbsp white miso
1 tsp garlic granules or powder
1 tsp onion granules or powder
A pinch of salt
About 2 tbsp plant milk
For the hot agave
3 tbsp agave syrup
1 tsp chilli oil, or more to taste
Method
Make the tofucotta. Add all the tofucotta ingredients to a food processor or blender. Blitz until thick and creamy, with only a few small lumps left. Add a splash more plant milk if it needs help blending.
Make the hot agave. Add the agave and chilli oil to a small jar. Shake or stir until combined.
Build your smørrebrød. Spread a generous layer of tofucotta over each slice of rye bread. Top with the sliced figs.
Finish. Drizzle with hot agave and add a pinch of salt.
Watch the full reel here.
A few notes
* A dense, dark rye is traditional for smørrebrød. It holds the toppings well and gives you that deep, slightly sour flavour.
* Keep the extra tofucotta in an airtight container in the fridge. It's delicious on crackers, as a dip, and spread on toast.
*Hot agave: You'll have extra, so use it on pizza, roasted vegetables, or your morning yoghurt bowl.
*No figs? Try sliced pear, grilled peaches, or roasted beetroot instead.
