You are looking at a Swedish classic here. The traditional “gubbröra” is a creamy egg salad with anchovies. The name is a bit funny, since it translates either into “Old Man’s Mess” or “Scrambled Old Men” (Swedish can be ambiguous like that). The name is also a bit of an explanation of how it is traditionally prepared. Usually it is served on toast or knäckebröd as an appetiser, but it also goes well with boiled potatoes. For a vegan gubbröra, we have to swap out a few ingredients of course. In this recipe, I’ve used tofu instead of eggs and vegan cream and it worked really well. I mainly opted for the carrot to add a bit of colour to the mix. Here is my recipe:
500 g Oatly iMat fraiche (or a similar vegan cream)
200 g natural tofu
3 tbsp diced onion
3 tbsp carrot in very small dices
salt and pepper to taste
1 tbsp oil (to fry the tofu)
- Cut the carrot and onion into very small dices.
- Dice the tofu. Heat the oil in a pan and fry the tofu to give it a bit of crispiness. You can skip this step if you prefer the tofu as it is.
- In a bowl, mix the vegan cream, tofu, onion and carrot. Add dill, salt and pepper to taste.
Serve your vegan Gubbröra on roasted bread, toast or knäckebröd for a snack. For Midsummer, this lovely mess is best served with boiled potatoes, diced onion and dill. If you want to go full-on Swedish, get the first potatoes of the year, the little ones called “nypotatis”!
There are a lot of different ways to prepare this little salad and you should experiment with ingredients and flavours if you can. For example, try adding some vegan caviar for a fishy flavour, swap the dill for chives or use avocado instead of tofu.