🍣 Vegan Salmon – Savory, Marinated, and Pan-Seared to Perfection

Tofu fillets soak up a rich, sea-scented marinade for a plant-based twist on salmon that’s satisfying and full of flavor.

🛠 Kitchen Tools

• Saucepan

• Frying pan

• Blender or hand blender

• Bowl

• Plate

📋 Ingredients

Serves 2–3

• Tofu: 200 g / 7 oz (cut into 50 g fillets)

• Vegetable broth cubes: 250 ml / 8.5 fl oz (dissolved)

• Nori seaweed: 1 sheet

• Soy sauce: 2 tablespoons

• Beetroot (small, cooked): 1 unit

• Onion powder: 1 teaspoon

• Garlic powder: 1 teaspoon

• Cornstarch: 1 tablespoon

• Olive oil: for pan-frying

👨‍🍳 Instructions

• Prepare the tofuCut the tofu into even 50 g fillets. Score each piece vertically to help absorb the marinade.

• Make the marinadeCook the beetroot until soft. Blend it with the vegetable broth, soy sauce, onion powder, garlic powder, and a pinch of salt until smooth.

• Marinate the tofuPlace tofu fillets in a bowl and pour the marinade over them. Cover and refrigerate for at least 2 hours.

• Add the seaweed "skin"Cut the nori sheet into pieces and press one onto each fillet after marinating.

• Coat and cookDust each fillet with cornstarch. Heat olive oil in a frying pan over medium heat. Cook tofu for 2 minutes on each side, or until crispy and lightly browned.

🍽 Serving Suggestions

• Serve over sushi rice with avocado and sesame

• Add to a poke bowl with edamame and cucumbers

• Plate with roasted veggies and a lemon wedge

💡 Why You'll Love It

✔ Rich, umami flavor without any fish

✔ High in plant protein

✔ Eye-catching and delicious main course