Seaweed Tofu – A Mineral-Rich, Soy-Free Alternative
Tofu can come from more than just soy. In the expanding world of plant-based eating, seaweed tofu offers a new way to experience soft, sliceable tofu texture—without the soy. Made from blended seaweed and agar, it’s tofu redefined through the lens of the ocean.
It’s not a protein-heavy block like soy or chickpea tofu. But it’s still a tofu in spirit: a firm yet silky texture, a versatile format, and a vehicle for flavour.
🌱 What Is Seaweed Tofu?
Seaweed tofu is a soy-free, mineral-packed tofu alternative made by blending rehydrated seaweed with water and gelling it with agar. It’s smooth, savoury, and lightly bouncy—best served chilled or in brothy dishes.
✔ High in iodine, calcium, magnesium
✔ Gels into a sliceable, tofu-like block
✔ Low in calories, high in umami
✔ Perfect for light appetisers and soups
⚖️ Seaweed Tofu vs Soy Tofu
📌 Note: Seaweed tofu isn’t designed to replace protein. It adds texture, umami, and nutrition in a unique way.
🍃 Nutritional Highlights (Approx. per 100g)
Protein: ~1–2g
Iodine: High (especially with kombu)
Calcium & Magnesium: Present in moderate amounts
Calories: ~30–50 kcal
✅ This tofu is ideal for light meals, nutrient-boosted bowls, and oceanic flavour accents.
🌍 Why Seaweed Tofu Is So Sustainable
Seaweed farming is one of the most environmentally friendly food production systems on the planet:
✔ No land use – Cultivated in oceans without deforestation
✔ No freshwater required – Grows in saltwater naturally
✔ Carbon sequestration – Helps absorb CO₂ and restore marine ecosystems
Eating seaweed tofu means supporting a regenerative, ocean-friendly food future.
👨🍳 How to Make Seaweed Tofu at Home
🛒 Ingredients:
2 cups water
¼ cup dried wakame or 1 sheet kombu (~10g)
2 tsp agar powder (adjust to texture preference)
½ tsp salt (optional)
1 tbsp lemon juice (optional)
📝 Instructions:
1️⃣ Hydrate the Seaweed
Soak wakame or kombu in warm water for 20–30 minutes. Kombu may need longer.
2️⃣ Blend Smooth
Transfer seaweed and soaking liquid to a blender. Blend until completely smooth.
✅ A high-speed blender yields the best texture.
3️⃣ Strain (Optional)
Strain through a nut milk bag or fine mesh for extra smoothness.
✔ Don’t waste the pulp—add it to soups or stir-fries.
4️⃣ Cook with Agar
Transfer to a saucepan, add agar, and stir while bringing to a simmer. Cook 10–15 minutes to fully activate the gel.
5️⃣ Set and Chill
Pour into a mould or container and refrigerate 3–4 hours until firm.
6️⃣ Slice & Serve
Once fully set, slice like tofu and use in cold dishes or soups.
🍽️ How to Use Seaweed Tofu
🥢 Cold Salads – Cubed with sesame-soy dressing
🍜 Miso Soup – Just like silken tofu, but with mineral depth
🍣 Sushi & Poke Bowls – Dice into seaweed-inspired plant-based bowls
🥗 Chilled Appetisers – Serve with ponzu or soy-free tamari
🥄 Sauce Base – Blend into dressings for creamy, oceanic umami
🧊 Storage Tips
✔ Fridge: Airtight container, up to 5 days
✔ Optional Brine: Keep in light saltwater to preserve texture
✔ Freezing: ❌ Not recommended – breaks down the gel
⚠️ Troubleshooting
Too Soft? Use more agar and simmer longer
Too Firm? Reduce agar slightly for a softer gel
Grainy Texture? Blend longer or strain the mixture
Too Briny? Rinse the soaked seaweed before blending
🌊 Final Takeaway
Seaweed tofu is a gentle, nourishing, mineral-rich member of the tofu family.
✔ Adds iodine, calcium, and magnesium to your plant-based plate
✔ Perfect for light meals, broths, and appetisers
✔ Fully soy-free, nut-free, and environmentally sound
It won’t replace your protein-rich tofu, but it expands what tofu can be—from land to sea.
👉 Curious to try it? Dive in and taste the ocean-powered side of tofu.