Vegan Tofu Salmon Fish Fillet
Author:These homemade vegan tofu salmon fillets with crispy skin are easy to make and incredibly delicious! Serve with potatoes, green asparagus and creamy hollandaise, you'll have the perfect lunch or dinner to impress your family and friends!
Ingredients
Tofu Salmon
- 14 oz (400 g) firm tofu
- 1 nori leaf
- ¾ cup (100 ml) beet juice
- 2 tbsp rice vinegar or other vinegar
- 2 tbsp tamari or soy sauce
- 2 tbsp flaxseed oil
- ¼ tsp liquid smoke optional
- 1.5 tsp garlic powder
- approx. 4 tbsp cornstarch
- 3-4 tbsp vegetable oil for frying
- salt and pepper to taste
To serve (optional)
- 25 oz (700 g) mini potatoes
- 28 oz (800 g) green asparagus
- 1 recipe Vegan Hollandaise + 4 tbsp chopped dill and 2 tsp agave syrup (*see notes)
- lemon slices
- fresh parsley
- sesame seeds
Instructions
*Note: Check out the recipe video and step-by-step photos above!
Tofu Salmon
- Pat the tofu very dry and cut into 4 salmon fillets as shown in the step pictures above (it's best to freeze and thaw the tofu beforehand so it loses more liquid and can better absorb the marinade).
- Slightly score the top and sides of the tofu fillets diagonally so they look like real salmon fillets. Then place flat side down in a sealable container or freezer bag.
- Cut 4 strips from the nori sheet so that they fit on the bottom of the tofu fillets as a "salmon skin" and set aside for the next day.
- Chop the remaining nori leaf and mix with beet juice, rice vinegar, tamari, flaxseed oil, liquid smoke (optional) and garlic powder in a small container. Pour the marinade over the tofu fillets, seal well and let sit in the refrigerator for at least 8 hours or overnight (drizzle again with the marinade in between if necessary).
- The next day, dip the nori strips in the marinade to help them stick. Attach to the tofu fillets, then roll the fillets in the cornstarch.
- Heat the oil in a skillet over medium-high heat and fry the fillets until golden brown and crispy on all sides. (Meanwhile prepare the side dishes (or cook them even before) so everything is ready at the same time).
Potatoes, asparagus & sauce
- Cook the potatoes in a large pot of salted water until tender, about 10 minutes, depending on the size of your potatoes.
- Cut off the hard stem ends from the asparagus. Add to the potatoes after 3 minutes and cook for about 6-8 minutes until tender.
- Prepare the vegan hollandaise according to this recipe and finally stir in chopped dill and some agave syrup to taste.
Serve
- Arrange the salmon fillets with the potatoes and asparagus on plates. Drizzle with the sauce and garnish with lemon slices, sesame seeds, dill and parsley as desired.
- Enjoy your meal!
Notes
- The vegan salmon fillets taste best when served immediately.
- You can also cook the tofu fillets in the oven or in an air fryer. Just spray generously with oil beforehand, until evenly covered. Then bake at 392 °F (200 °C) for about 20 minutes until golden brown.
- Leftover marinade can be frozen for 3 months and used again for the next time.
- When making my vegan hollandaise sauce, I used only 2 tbsp (20 g) butter so the dish wouldn't be too greasy. I also added 4 tbsp chopped dill and 2 tsp agave syrup.
- The cooking time doesn't include the side dishes.
- More information about the recipe is mentioned in the blog post above!
Nutrition is calculated automatically and should be used as estimate.
Did you make this recipe?Mention @biancazapatka or tag #biancazapatka!