Make Any Salmon Dish Plant Based With This Tofish Recipe
I have an ever growing collection of cookbooks. Despite being vegetarian, I don’t limit myself to using only vegetarian or plant based recipes. Because of this I’m always on the lookout for minimally processed, easy to make plant based meat substitutes. I’ve seen a few tofish recipes circulating Tik-tok and I was inspired. I tried it for the first time adapting a recipe for salted cod. It came out delicious and was even boyfriend approved.
Next I wanted to conquer salmon. I came across Melina Hammer’s recipe for Wild Salmon with Fried Sage Gremolata and had to give it a go. One of the most important aspects of getting a realistic tofish fillet is in how you cut it. I use a block of firm or extra firm tofu, and cut it into three even pieces. Then I score the fillet on one side, about 1.5 inches. This allows the marinade to penetrate more of the tofu surface and gives it that flakey appearance that makes it so realistic.
Since salmon has tons of healthy fats, I used sesame oil in the marinade and beet juice to give it that pink color. Vegan dashi powder has that wonderful brininess that ties it all together. This basic recipe for Salmon Tofish can be used as the sub for salmon in any dish. Give it a try!
Salmon Tofish
Ingredients
-1 block firm or extra firm tofu
-1/3 cup beet juice
-2 tbsp sesame oil
-1 packet vegan dashi
-1 tbsp liquid aminos or soy sauce
Drain the tofu. Cut the block into three even fillets, rectangular in shape. Take each fillet and score it along the wide edge, about 1- 1.5 inches deep and 1 inch apart.
Mix the marinade ingredients. I like to use a plastic food storage container that will fit all the fillets and has a tight seal on the lid. Place the fillets carefully in the marinade, and gently turn them to coat on all sides. The fillets will be delicate due to the scoring, so handle with care.
They will need to marinade for at least 30 minutes to pick up the color. The longer they marinade the better. For this recipe I let them sit in the marinade for a couple hours, turning once to ensure even color.
