Vegan salmon

Ingredients

• 400 gfirm tofu
• 1 sheetnori
• 240 mlbeetroot juice
• 1 sheetnori
• 60 mllemon juice
• 2 tablespoonssoy sauce
• 1 teaspoonrice vinegar
• 1 teaspoonvegetable stock powder
• 1/4 teaspoonsalt
• 1/4 teaspoonliquid smoke
• 1 clovegarlic

Instructions

1. 1

   Press the tofu

   If you like, press the tofu for 30 minutes before starting to give it a firmer texture. Use a tofu press, or sandwich it between kitchen paper and plates and place a heavy object, such as a large tin or a stack of cookbooks, on top.

2. 2

   Shape the fillets

   Cut the tofu into salmon-style fillets. Halve the block, then trim a piece from the top of each portion to give it a fillet-like shape.

3. 3

   Score the tofu

   Place two knives or chopsticks alongside a piece of tofu, one on each side. Cut diagonal lines across the top; the utensils help stop the blade from slicing all the way through.

4. 4

   Blend the marinade

   Put the marinade ingredients in a food processor or blender.

5. 5

   Blend until smooth

   Process the mixture until it is smooth.

6. 6

   Cover the tofu

   Place the prepared tofu in a lidded container and pour over the marinade, making sure every piece is well covered.

7. 7

   Chill overnight

   Refrigerate the tofu overnight, or for at least 8 hours.

8. 8

   Add the nori

   The next day, cut the nori sheet into pieces the size of the tofu fillets. Carefully press a piece onto the underside of each fillet.

9. 9

   Prepare the coating

   Tip the cornflour onto a large plate.

10. 10

    Coat each fillet

    Carefully turn each piece of tofu in the cornflour until it is fully covered.

11. 11

    Coat the remainder

    Repeat with the remaining tofu pieces.

12. 12

    Pan-fry the tofu

    Heat at least 2 tablespoons of olive oil in a large frying pan. Fry the tofu on all four sides for about 2 minutes per side, until crisp.

What is vegan salmon?

Vegan salmon is a plant-based preparation designed to echo some of the flavours and presentation of fish. Here, firm tofu takes the place of the fillet, while nori brings a sea-like savouriness and beetroot juice lends colour.

The method pairs a long marinade with a nori layer and a crisp pan-fried coating. Scoring the tofu gives the pieces a more fillet-like look and helps the marinade reach the surface.

Nutrition and macros by portion

The nutrition label shows one serving as written: 250 calories, 13g protein, 20g carbs, 14g fat.

Tofu supplies most of the protein, while beetroot juice and any cornflour coating contribute carbohydrates. Olive oil used for frying provides much of the fat; serve a fillet with plenty of vegetables and a modest portion of potatoes or grains for a balanced plate.

The marinade's flavour

Sea flavour: nori contributes the characteristic savoury note, while soy sauce and stock powder add depth. Lemon juice and rice vinegar bring acidity, and a small amount of liquid smoke adds a smoky edge.

Colour: beetroot juice tints the tofu during its long rest. Blend the marinade smooth so its ingredients are evenly distributed around the pieces.

Shape and score carefully

Fillet shape: trimming the tofu helps create tapered-looking portions. Keep the pieces sturdy enough to handle after marinating.

Shallow cuts: knives or chopsticks placed alongside the tofu act as a guide, preventing the blade from going all the way through. Take care when scoring so the fillets hold together.

Allow time to marinate

Chilling: the recipe calls for an overnight rest or at least 8 hours, so plan ahead rather than rushing this stage. Keep the tofu in a covered container in the fridge and make sure the marinade reaches all sides.

Turning: if the marinade does not cover the pieces completely, turn them during the chilling time so they are exposed more evenly.

Build a crisp coating

Nori layer: add the second sheet of nori to the underside of each fillet before coating. Press it gently in place so it stays attached as you handle the tofu.

Cornflour: coat every surface for an even crust. The method does not specify a quantity, so use enough on the plate to cover the fillets and discard any that has become wet or clumpy.

Pan-frying and doneness

Hot oil: heat at least 2 tablespoons of olive oil in a large frying pan before adding the tofu. Cook each of the four sides for about 2 minutes, turning gently to avoid breaking the fillets.

Texture: look for a crisp, golden coating on the outside. If the pieces are browning too quickly, reduce the heat so they have time to crisp without scorching.

What to serve alongside

Fresh sides: pair the fillets with a green salad, steamed vegetables or a bright slaw to balance their savoury, tangy flavour. Lemon wedges make an easy finishing touch.

Something filling: potatoes, rice or another grain can turn the fillets into a more substantial meal. Add a simple sauce or dressing if you would like extra moisture on the plate.

Recipe notes & tips

• Pressing the tofu is optional, but the recipe notes that it helps give the pieces a firmer texture.
• Use chopsticks or knives as guards when scoring to keep the tofu in one piece.
• Choose a lidded container that lets the marinade reach all the fillets.
• Cut the nori to fit the underside of each piece before you start coating.
• Turn the fillets gently and allow about 2 minutes on each of their four sides.
• Serve soon after frying for the crispest coating.

Variations

• Add dill: serve the finished fillets with chopped dill for a fresh, herby note.
• Make it peppery: add black pepper to the cornflour before coating.
• Add chilli: serve with chilli flakes or a little hot sauce for extra heat.
• Try a citrus finish: add lemon zest at the table to heighten the marinade's tang.
• Make a bowl: serve the fillets over rice with vegetables and a squeeze of lemon.

Common mistakes to avoid

• Skipping the chilling time: the tofu needs at least 8 hours in the marinade, so prepare it the day before.
• Cutting too deeply: slicing right through can make the fillets fall apart; use chopsticks or knives as guards.
• Leaving patches uncoated: turn each fillet carefully in the cornflour so the surface is covered all over.
• Crowding the pan: too many pieces can make turning difficult; fry in batches if needed.
• Turning too soon: give each side about 2 minutes to crisp before moving the fillets.

How to store

Keep leftover cooked fillets in a sealed container in the fridge and eat within 2–3 days. Reheat in a frying pan over a moderate heat to help restore the crisp coating; it may soften during storage.

Frequently asked questions