Terrine inspired by a recipe by Marie Laforêt in her book Noël Vegan @laplage.
100 g smoked tofu
200 ml soy cream
1 large teaspoon of sunflower oil
5 tbsp fisherman's seaweed mix
1 tbsp brown miso
1 tbsp white miso
1 tbsp soy sauce
1/4 teaspoon of paprika
1 tsp of agar agar (or coconut oil or pink lentils)
about 1 tbsp of cornstarch
pink berries, dill, lemon..
Cut the smoked tofu into small cubes then add the oil, the soy cream and the seaweed and mix with the blender arm. Add the miso, soy sauce and spices. Dissolve the agar agar with the cornstarch in a little water and mix with the preparation. Boil for 30 seconds and pour into a mold. If you do not want to lose the benefits of miso, do not add agar agar and replace with coconut oil without boiling (I have not tested) or pink lentils for a seafood pâté instead of a terrine (not tested). In all cases put in the fridge for 4 hours and serve with a few berries or a little dill, a dash of _11100000-0000 -0000-0000-000000000111_lemon or on a piece of bread.
(photo borrowed from the Biodelice site which offers a porcini version of vegetable terrine)