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.
Optional serving suggestions: fresh dill, green beans, kale salad, lemon pasta, lemon wedges, pan-fried asparagus, quinoa, rice, roast potatoes, salad, smashed new potatoes, steamed broccoli (or any other steamed veg you fancy).