Turn Tofu Into Salmon With This Vegan Recipe

    Turn Tofu Into Salmon With This Vegan Recipe 

Turn Tofu Into Salmon With This Vegan Recipe 

Recipe:

Ingredients:

For the salmon fillet

400 g extra firm tofu

6 tbsp cornflour (for coating)

For the marinade

250 ml vegan stock

1 tsp liquid smoke (or smoked paprika)

2 tbsp soy sauce

2 tbsp cider vinegar

2 tbsp neutral oil

2 tbsp maple syrup

1 tbsp white miso

small piece of fresh beetroot (roughly chopped)

1 sheet nori (roughly torn)

2 cloves garlic (roughly chopped)

1/2 tsp salt

1/4 tsp black pepper

For the creamy dill sauce

1 clove garlic (crushed)

200 ml vegan crème fraîche

1 1/2 tbsp wholegrain mustard

1/4 tsp salt

20 g fresh dill (big stalks removed)

Instructions:

Drain the tofu then pat dry. Cut in half lengthways then in half again to make four rectangular chunks (they don’t have to be perfect).

Take a chunk of the tofu and using a sharp knife, score some lines diagonally across one side (be careful to only cut to about halfway through – not all the way through).

 Repeat with the remaining three pieces and set aside (handle them carefully as they can come apart quite easily until cooked).

Set aside.

Place all marinade ingredients in a high-speed blender and blend until very smooth.

Place the tofu chunks in a small, airtight container and then pour the marinade over the top so that all four pieces are completely covered.

Leave to marinate for a minimum of an hour but ideally overnight.

When ready, remove the tofu from the marinade and then coat each piece thoroughly (on all sides) in the cornflour.

Using a large frying pan, heat a little oil on medium heat then place each of the tofu pieces into the pan. Turn each piece over and fry until golden on all sides.

Set aside.

Now make the dill sauce. Using a small saucepan, fry the garlic in a little oil on medium heat for two minutes.

Add all the other ingredients and heat for a further 3-5 minutes, stirring frequently.

Pour over the vegan salmon to serve.