Vegan Midsummer Potato Platter with Tofu "Herring" and Creamy Seaweed Sauce

Cook the potatoes until tender, then let them cool slightly.

Prepare the mustard tofu "herring" by marinating tofu slices in a mixture of mustard and other desired flavors. Let them marinate for a few hours or overnight.

Slice the red onion and radish thinly.

Make the seaweed rum by preparing your preferred seaweed blend or garnish.

For the creme fraiche sauce, combine the cooking fraiche, mayonnaise, and lemon juice in a bowl. Mix thoroughly until well combined.

Plate the dish: Arrange the cooked potatoes, mustard tofu "herring," sliced red onion, radish, and seaweed rum on a platter.

Drizzle the creamy creme fraiche sauce over the ingredients.

Garnish with chopped chives for a fresh touch.

Serve the vegan midsummer potato platter with your choice of side dishes or enjoy it as a light and refreshing main dish.