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Vegan Salmon Pan-Seared Tofu Fillets Recipe

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4.4 from 11 reviews

This Vegan Salmon recipe features pan-seared tofu fillets that mimic the flaky texture and vibrant flavor of salmon using a marinade made with nori, beet, miso, and apple cider vinegar. The tofu is skilfully pressed, marinated, and coated in cornstarch before frying to create a crispy outside and tender, flavorful inside, making it a satisfying plant-based alternative to traditional salmon.

Ingredients

Tofu and Marinade

  • 1 block (350g / 12.3oz) extra-firm tofu, drained, pressed, and sliced
  • 1 cup vegetable broth
  • 1 sheet nori, torn into pieces
  • 3 tablespoons apple cider vinegar
  • 1 small raw beet (20g / 0.7oz), about the size of a walnut
  • 2 tablespoons white miso paste
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon ground turmeric

For Coating and Cooking

  • 1 sheet nori (optional, to make a skin)
  • 1/2 cup cornstarch (plus more if needed)
  • 2 tablespoons light oil for frying (such as canola or vegetable), plus more if needed
  • Lemon wedges for garnish (optional)

Instructions

  1. Press the tofu: Drain the tofu and press it for 15 to 30 minutes to remove excess water, using a tofu press or a DIY method. This step helps the tofu absorb more marinade for better flavor.
  2. Slice the tofu: Cut the pressed tofu in half lengthwise twice to make 4 long, skinny strips. Using chopsticks on either side to avoid cutting through entirely, slice the tofu partway through in 1/8 inch intervals on a slight angle to create a flaky texture similar to fish flakes. Handle carefully as the tofu will be fragile.
  3. Prepare the marinade: Combine vegetable broth, torn nori pieces, apple cider vinegar, raw beet, white miso paste, garlic powder, salt, and ground turmeric in a blender. Blend until as smooth as possible.
  4. Marinate the tofu: Place the tofu strips in a resealable bag or dish, cover with the marinade, and refrigerate for at least 30 minutes or overnight to maximize flavor absorption.
  5. Prep for frying: Pour cornstarch into a wide bowl or baking dish. If using nori skin, cut the sheet into strips sized to match tofu pieces. Carefully remove each tofu strip from the marinade, dunk a nori strip in the marinade and press it onto the back of the tofu to adhere, then dredge the tofu completely in cornstarch. Repeat with all pieces.
  6. Pan-fry the tofu: Heat the light oil in a large skillet or frying pan over medium-high heat. When hot, add the cornstarch-coated tofu pieces. Fry each side for 2 to 4 minutes or until lightly golden and crispy all over.
  7. Serve: Remove from the pan and serve hot garnished with lemon wedges if desired.

Notes

  • Pressing the tofu is essential to remove excess moisture, allowing better marinade absorption and firmer texture.
  • Slicing the tofu partially through helps replicate the flaky texture of cooked salmon.
  • The beet adds a subtle color and earthiness to mimic salmon's pink hue.
  • Use gentle handling when coating tofu as it becomes fragile after marinating.
  • Adjust frying time slightly depending on pan heat and tofu thickness to avoid burning.
  • Nori skin is optional but enhances the authentic seaweed flavor and mimics salmon skin texture.
  • Can be served with lemon wedges for added brightness and flavor balance.

Find it online: https://recipefeastful.com/vegan-salmon-pan-seared-tofu-fillets-recipe/