Vegan Tofu Salmon
An easy recipe to replace fish on your plate and help save the oceans. This Tofu Salmon will blow your mind, as it mimics fish perfectly...in flavor and texture.
Servings: 2 people
Ingredients
- 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
Instructions
- 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
- Enjoy!