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5 from 1 vote

Tofu & Samphire Parcels Recipe

These amazing tofu and samphire parcels make for an amazing low-effort dinner for a weeknight when you simply can’t be bothered to cook.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 2 portions
Calories: 228kcal
Author: Adriana Z.


  • 1 block Tofu medium firm, pressed
  • 100 g Samphire
  • 2 Lemons unwaxed
  • 1 Nori Sheet half cut
  • 2 tbsp White Wine
  • 1-2 Garlic Clove s (crushed)
  • 2 tbsp Vegan Margarine or Extra Virgin Olive Oil
  • 1/4 tsp Black Pepper
  • Pinch of Salt


  • Cut the pressed tofu in 2 portions (or 4 if you like to make smaller ones) and score the top with parallel cuts down to 2/3 of the pulp (tip: placing a pair of chopsticks to the sides of the tofu steak will help not getting through to the bottom).
  • Turn the tofu pieces, squeeze some lemon juice to the bottom (unscored) a sprinkle of salt and place a piece of nori sheet cut to size. The moisture of the lemon juice will help the seaweed stick to the tofu.
  • Get a large piece of parchment paper (baking paper) and place it over a deep oven dish.
  • Distribute the samphire (carefully washed and pat dry) on the paper sheet, and place the tofu pieces over it.
  • Season with salt and pepper, scatter some lemon slices over it, a pat of butter and the white wine. 6. Bundle it up and pop in a 200°C (390°F) preheated oven for 15 minutes.
  • Open the parcel and set the grill mode for another 5 minutes (optional).
  • Serve right away with its juices and a crunchy side salad.


Recipe and Nutrition Facts are based on 1-300g block of tofu.


Calories: 228kcal | Carbohydrates: 5g | Protein: 14g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 5g | Potassium: 28mg | Fiber: 2g | Sugar: 1g | Vitamin A: 601IU | Vitamin C: 1mg | Calcium: 194mg | Iron: 2mg