Tofu Salmon, Tastes Like Fish, But It’s Not!
Santa Monica, Ca, December 5, 2022, 8:45 a.m. PT
Have you ever had Tofu Salmon? The following recipe will blow your mind. Most of us are aware that our oceans are in trouble, in great part due to over-fishing. It is estimated that somewhere between 1-2 trillion…that’s right, TRILLION with a T, fish are caught in the wild annually. And that does not even include farmed fish. So how can you help stop over-fishing? One of the easiest ways is to choose not to put fish on your plate. Sherri Sheree of ‘Plant Based in the Burbs, has delighted us with one of her delicious recipes that is 100% fish-free, but it looks and tastes like fish! It is a vegan version of seared Salmon, and I bet you would be challenged to tell the difference. Tofu is the perfect replacement for fish in many recipes, this is one of them.
The Hosts of Plant-Based in the Burbs
Sherri Johnson is an entrepreneur, personal trainer, mother, wife, and lifelong lover of cooking. As a child, she watched her grandmother make magic in the kitchen, which solidified a loving and personal connection to food. Eventually, Sherri discovered a passion for healthy living and veganism. She learned that plant-based eating was not only conducive to a healthy mind and body, but also a compassionate approach to healing the planet and caring for its animals. Through Plant-Based in the Burbs on UnchainedTV, Sherri shares her techniques for creating “veganized” versions of your favorite meals. With her friendly approach and infectious charm, she demonstrates that veganism is not only healthy but easily accessible to everyone. Through this platform, Sherri hopes to encourage others to explore the lifestyle that has completely changed her for the better. Sherri is deeply passionate about helping others step into the highest version of themselves. By sharing her expertise as a personal trainer and advocate for veganism, she helps clients and viewers create the body and lifestyle of their dreams. In addition to physical fitness and delicious food, Sheri plans on launching an activewear brand called W29 that promises to serve as a force to uplift and inspire women.
Celebrating being vegan for 7 years, Paige Parsons Roache has been committed to bringing ECO-VEGANISM to the forefront of every interaction: Environmentally conscious vegan living. After watching the documentary COWSPIRACY, she went vegan on the spot. Her daughter Katelyn, 13 at the time, chose veganism for the animals 6 months earlier. Paige, on the other hand, after being shocked by the environmental impact of eating meat and dairy, chose to go vegan “for the environment.” Soon after, she attended her first pig vigil with LA Animal Save/Animal Save Movement. Once she looked those baby pigs in the eyes, she knew why her daughter had gone vegan. Cooking as a guest chef on LunchBreakLIVE after meeting Jane Velez-Mitchell at VegFestLA, and inspired by Jane’s bold courage, Paige became a Contributor for UnChainedTV. Reporting on all the latest animal rights news. She also became the Senior Booker for UnChainedTV. Now, the Communications Director of UnchainedTV’s streaming network, and co-producer/co-host of the Plant-Based In the ‘Burbs show, Paige brings inspiration, humor, and humbleness to the kitchen, showing simple swap-outs and easy recipes to inspire people to bring more plants to their plates.
Although both Sherri Sheree and Paige are great Chefs, today we are focussing on Sherri Sheree’s recipe, one that can start you on your journey to eco-friendly eating.
Tofu Salmon is Simple to Make, Earth Friendly, and 100% Fish-Free
How can Tofu taste and look like Salmon? That is a great question. Tofu has the perfect texture to mimic seared Salmon. If done right, you will have that seared crispiness on the outside, and the moist flakiness you’d expect on the inside. Tofu also acts like a sponge with flavorings. So the right spices and ingredients to mimic that sea flavor will be absorbed into the tofu with perfection. Sherri Sheree used Old Bay, and Seaweed in her recipe to add ocean flavor to her dish, giving it a nice sea flavor with every bite. Beets are used in the marinade, giving the tofu that pink color, mimicking Salmon perfectly.
This Tofu Salmon recipe is so easy to make, with very few steps. You need a bit of patience during the searing process so as to get the perfect texture. But other than that, it’s very simple to make, and by doing so you won’t be contributing to the damage being done to our oceans, and in fact, you might even help heal the damage that has already been done if you continue to not eat fish. Overfishing needs to stop, and a good start is to choose other options to replace the fish on your plate. Sherri Sheree even adds ingredients that will give you omega 3’s, which is a reason many people choose to eat fish. But you don’t need fish to get your Omegas in!
Vegan Tofu Salmon
- 1 16 oz block extra firm tofu pressed
- Spicy mayo- Sriracha sauce or hot sauce of your choice mix with your favorite Vegan mayo.
- For The Marinade:
- 2 tablespoons rice vinegar
- 3 tablespoons liquid amino
- 2 tablespoons flaxseed oil
- 1 tablespoons white miso paste
- 1/2 cup warm water adjust depending on the size of your container
- 1/2 teaspoon garlic powder
- 1/4 teaspoon paprika
- 1/2 teaspoon old bay
- 1/4 teaspoon white pepper
- 2 - 3 slices of peeled beetroot
- 1 nori sheet (dried seaweed) shredded
- Drain and press tofu for 30 minutes. Slice the tofu diagonally into two triangles, and carve a curve around the straight corner that resembles a salmon fillet.
- Score the top curved side with a diagonal angle, don't cut too deep, just enough to create the pattern; Flip and do the same to the bottom side, make parallel small cuts. ( not too deep.)
- Mix all the ingredients for the marinade in an airtight container, make sure to mix the miso paste well. Carefully place the tofu fillets into the marinade, marinate for at least 2 hours or overnight in the fridge. Carefully turn over the fillets to marinate all sides of fillets.
- When ready to cook, heat a drizzle of your favorite oil in a non-stick skillet over medium- high heat, pan-fry the marinated tofu fillets till golden brown on all sides and the edges slightly charred, 3-4 minutes per side. For the top side of the fillet you can hold the fillet with a pair of tongs to get the curved side seared and browned evenly.
- Serve with your favorite veggies and grains
Consider Removing Fish From Your Plate, Try Tofu Salmon Instead
We not only learned how to make an amazing vegan meal, but we learned a simple way to help our oceans by choosing Tofu over fish. I hope you give this recipe a try and let us know how much you loved it. Take a photo of your Tofu Salmon and tag @UnChainedTV on Instagram. Looking for other earth-friendly plant-based meals to try? Hop on over to our recipe page, where we have a ton to choose from. Until next time…
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Donna Dennison is an UnchainedTV writer, graphic designer, video editor, and IG contributor. Donna is also a creative in the film industry.