Vegan Salmon Recipe (Made from Tofu!)

Vegan Salmon Recipe (Made from Tofu!)

from sweetsimplevegan.com
90 min
4 servings

This Tofu-Based Vegan Salmon is flaky, tender, and infused with fishy, umami flavor. Simply slice, marinate, and pan-fry for a perfectly golden crust.

Ingredients

  • 1 cup vegetable broth
  • 1 sheet nori
  • 2 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 2 tablespoons brown sugar
  • 1 tablespoon miso paste
  • 2 cloves garlic
  • 1 inch fresh ginger, peeled
  • 1 teaspoon beet powder
  • ½ teaspoon paprika
  • ¼ teaspoon turmeric
  • ¼ teaspoon liquid smoke (optional)
  • 1 block (14 oz) extra-firm tofu
  • 1 sheet nori (optional)
  • ⅓ cup cornstarch
  • Salt and pepper
  • 3 tablespoons vegetable oil
  • Optional: furikake, for serving
  • Optional: Sliced green onions, for serving
  • Tofu press (optional)
  • High-speed blender
  • Two chopsticks or butter knives
  • Sharp kitchen knife
  • Kitchen shears
  • Wire rack or large plate
  • Large skillet
  • Spatulas (2)

Directions

  1. 1

    Drain and press your block of tofu for at least 20 minutes. If you don’t own a tofu press, learn our favorite trick for how to press tofu without a tofu press!

  2. 2

    While the tofu is pressing, prepare the marinade. Add all the marinade ingredients to a high-speed blender and blend until completely smooth. 

  3. 3

    Once the tofu is well-pressed, cut the block in half lengthwise. Then, turn each piece on its side and cut it in half again. To replicate the shape of a salmon filet, cut the pieces at an angle or with a slight curve. You should have four final strips of tofu. 

  4. 4

    One at a time, take each piece of tofu and lay it flat on a cutting board. Put two chopsticks or butter knives on each side of the piece of tofu. Cut diagonal cuts into the tofu – the chopsticks should stop your knife from cutting all the way through. This will mimic the flaky texture of fish. Repeat with all four filets. 

  5. 5

    Carefully place the tofu salmon filets in a baking dish and pour the marinade over top. Cover and refrigerate for at least an hour or, ideally, overnight. 

  6. 6

    If desired, cut strips of nori about the size of each strip of tofu. This resembles the salmon skin. Carefully remove the tofu pieces from the marinade and place on a wire rack or plate. Dip each piece of nori in the leftover marinade and stick on the flat side of each filet.

  7. 7

    Carefully coat each tofu filet in cornstarch on the four largest sides. 

  8. 8

    Heat the vegetable oil in a large skillet over medium heat. Once hot, add the tofu, nori-side down, to the pan. Depending on the size of your pan, you might have to cook the tofu in two batches.Cook for about 2 minutes on each of the four sides until crispy. The tofu is delicate and easiest to flip using two spatulas rather than tongs. 

  9. 9

    Once crispy on all sides, enjoy immediately while warm!