Vegan Salmon Fillet
This vegan salmon fillet is tender, buttery and tastes absolutely delicious! Serve it with a squeeze of lemon, some roasted veggies and you'll have a delicious meal to be looking forward to!
Servings: 2 fillets
Ingredients
- 1 block of firm tofu 400 g ((14 oz))
- 1 sheet of nori half cut into bits, half cut to resemble salmon skin
- 75 g mayonnaise ((2½ oz))
- ½ tablespoon ketchup
- ¼ tablespoon cognac (optional but recommended)
- ¼ teaspoon lemon juice
- 4 tablespoon cornstarch
- 4 tablespoon vegetable oil for frying
- salt and pepper to taste
Instructions
- Pat tofu dry then cut it into 2 fillets (read blog post to know how).
- Make diagonal cuts into the fillets (to resemble the texture of salmon) being careful not to cut all the way through.
- Add bits of nori into the cuts.
- For the marinate, mix ketchup, mayonnaise, cognac and lemon juice in a bowl.
- Brush the fillets with marinade, place in an air-tight container and set in the fridge for 30 minutes.
- Cut the nori into strips roughly the same size as the tofu fillets. Stick nori to the top of the tofu and brush with water so that it sticks perfectly.
- Coat the fillets with cornstarch.
- Heat oil in a saucepan over medium heat, fry the fillets for a few minutes on each side until golden.
- Serve straight away, enjoy!