Crispy Vegan Salmon
This vibrant vegan salmon features extra firm tofu marinated in a savory umami broth of seaweed and beets, then seared until crispy. With its flaky texture and rich flavor, this plant-based alternative is a show-stopping main course served alongside zesty lemon and tartar sauce.
Instructions
- 1
Press the extra firm tofu (16 oz) for 30 minutes to remove excess moisture.
- 2
Cut the tofu into 4 rectangular fillets, trim the tops diagonally for a fillet shape, and make shallow diagonal scores across the top using knives as depth guides.
- 3
In a blender, combine vegetable stock (1 cup), nori (1 sheet), rice vinegar (2 tbsp), soy sauce (2 tbsp), sesame oil (2 tbsp), liquid smoke (0.25 tsp), beets (3 slice), garlic powder (1 tsp), salt (0.25 tsp), black pepper (0.25 tsp), light brown sugar (2 tbsp), garlic (2 clove), ginger (1 tbsp), and red pepper flakes (0.25 tsp) and blend until completely smooth.
- 4
Place tofu fillets in a deep dish, coat thoroughly with the marinade, and refrigerate upside down overnight.
- 5
Dip nori (1 sheet) strips into the marinade and press them onto the bottom of each marinated tofu piece.
- 6
Dredge each piece of tofu in cornstarch (0.5 cup) until coated on all sides.
- 7
Heat sesame oil (2 tbsp) in a non-stick skillet over medium heat and fry the tofu on its sides and top for 2 minutes each side until crispy.
- 8
Sear the bottom nori side for 2 minutes until crispy.
- 9
Serve hot with a sprinkle of [null null black pepper], [null null red pepper flakes], and [null null cilantro], accompanied by [null null lemon wedges] and [null null vegan tartar sauce].
Nutrition Facts
Per portion