Summer side-dish: Crumbled lemon and dill tofu

When I visited Helsinki last summer my mum took me to a new vegan lunch restaurant in the Hakaniemi market hall. The market hall had just re-opened and the restaurant Ravintola Lohtu was apparently very in. And so it was: there was a line of young mothers meeting up with prams and babies in tow, a middle-aged son who'd brought his elderly mother for lunch, and of course groups of colleagues and friends – still after the actual lunch rush.

I ordered a green salad with new potatoes, green peas and a lemon-dill tofu topping that sounds plain, but was so well planned and seasoned. So summery, so fresh and healthy!

When I came back home to Berlin I immediately tried to recreate the crumbled tofu, thinking it will be the perfect side dish to new potatoes that we Nordics so love. And since then we've made it almost every time we've had new potatoes!

Crumbled tofu with lemon and dill

3-4 portions

400 g firm tofu

2 tbsp lemon juice

4 tbsp finely chopped dill (frozen – fresh is fluffier, so use more)

1 tsp salt

1 tbsp olive oil

Cut the tofu in half and press excess fluid out by hand. Crumble the tofu into a bowl, not all too finely but avoid very large chunks, as they marinate less. Add lemon juice and dill – you can't have too much of either in my opinion – and salt, before pouring in the oil. Add more if the dish seems dry.