2 h 30 min
Here is your vegan salmon recipe. Made out of a block of firm tofu. It's seasoned with plants which contribute to a slightly fishy flavor like seaweed and lions mane mushrooms
1 block of extra firm tofu
1/4 cup juice of red beets (pickled or cooked)
1 sheet of nori (roasted seaweed)
1 tbsp lions mane mushroom powder
3 tbsp soy sauce
3 tbsp lemon juice
olive oil for baking
Press your tofu.
Cut tofu into salmon size like fillets (one block will make about 3-4 pieces). Take one piece of tofu and place a chopstick on either side of the tofu to stop you from cutting all the way through. Slice the tofu in a slight angle partway through repeatedly about ⅛" (3mm) apart to give the tofu a flaky texture. Repeat with the other tofu slices. Be careful handling them as they will be fragile.
Pour juice of beets on it until its all pink. Discard rest of the juice.
Put nori, lions mane mushroom powder, soy sauce and lemon juice in a blender and blend until well combined.
Marinate your tofu with the sauce for 2-24 hours.
Turn your oven on broil high and wait until its preheated.
Prepare your baking sheet with some olive oil and put your tofu on it.
Bake for 20-30 minutes until crispy on each side (turning the fillets halfway through).
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