Creamy Garlic Herb Vegan "Salmon"
Tofu marinated to make it look and taste of the sea baked and served with a creamy garlic herb sauce.
Servings: 4
Calories: 276kcal
Ingredients
Vegan "Salmon"
- 2 Blocks(15oz each) Extra firm tofu, drained and pressed*
- 1 Small Beet, peeled
- 1/2 Cup Nori sheets, crushed
- 3 Cloves Garlic
- 1/2 teaspoon Salt + more as needed
- 1/4 teaspoon Red pepper flakes
- 1 Tablespoon Apple cider vinegar
- 1 Tablespoon Lemon juice
- 2 teaspoons Pickle juice
- 2 Tablespoons Tahini
- 1 Cup Vegetable broth
Creamy Garlic Herb Sauce
- 1/2 Cup Raw cashews, soaked**
- 1/2 Cup Non-dairy milk, unsweetened I used oat milk
- 2 Tablespoons Olive oil
- 4 Cloves Garlic, chopped
- 1 Shallot, diced
- 2 Tablespoons Fresh herbs, I used thyme, rosemary and chives
- 1/2- 1 Cup Vegetable broth
- 1 teaspoon Lemon juice
- 1/2 Cup Vegan Parmesan, I used Follow Your Heart
- Salt and Pepper to taste
Instructions
- Once you have pressed the tofu, make the marinade.
- Add the beet, nori, garlic, salt, red pepper, vinegar, lemon juice, pickle juice, tahini and vegetable broth to a blender.
- Blend on high until completely smooth.
- Pour the marinade into a large bowl that will fit all the tofu in.
- Now, cut each block of tofu through the side into 3 or 4 slices. Then take each slice of tofu and lay it flat. Using a small knife, score the top of each slice of tofu by cutting diagonal slices, not too deep into the top, you want to make sure you don't go all the way through. Then cut back the other direction at a diagonal so you have cross hatching all through the top of the tofu. See video for reference.
- Place each slice of tofu into the bowl with the marinade and sink them down as much as possible. You want to marinate in the fridge for at least 6 hours, but I like to do it the night before I plan to make the dish. If all your tofu isn't fully submerged, you can toss them around a few times as they marinate.
- Once you are ready to cook the tofu, preheat the oven to 425 degrees(F).
- Remove the tofu from the marinade and place on a large sheet pan lined with parchment paper. Brush the tofu with a little olive oil, this is optional, but helps firm up the outside of the tofu. Then sprinkle the tofu with a few pinches of salt.
- Bake the tofu for 35 to 40 minutes or until the tofu is firm.
- While the tofu bakes, make the sauce. Make a cashew cream first. Drain the cashews you soaked and add them to a blender with the non-dairy milk and a pinch of salt and pepper. Blend until completely smooth. Set aside.
- Heat the olive oil on medium high in a large non-stick skillet.
- Add the garlic and shallots. Sauté, reducing heat as needed, until the shallot is translucent. About 1 to 2 minutes.
- Add the herbs to the skillet and sauté for another minute.
- Pour 1/2 cup of vegetable broth into the skillet as well as a pinch of salt and pepper. Stir to combine.
- Pour the cashew cream you made into the skillet as well as the lemon juice and vegan Parmesan. Stir to combine.
- Let simmer for a few minutes, the sauce will start to thicken. If it gets too thick, add a little more of the vegetable broth to thin it out to your desired thickness.
- Taste and adjust seasonings.
- Once the tofu is done, serve the tofu with the sauce on top. I like to serve with roasted veggies. You can roast veggies on one side of the sheet pan and put the tofu on the other side and just bake all at the same time.
Video
Notes
*If you need more information on pressing tofu, check out my TOFU COOKING GUIDE!
**You want to soak the cashews in room temperature water for 8 hours or overnight. Or boil the cashews for about 20 minutes.
Nutrition
Calories: 276kcal | Carbohydrates: 17g | Protein: 28g | Fat: 21g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Cholesterol: 11mg | Sodium: 854mg | Potassium: 288mg | Fiber: 2g | Sugar: 7g | Vitamin A: 532IU | Vitamin C: 6mg | Calcium: 215mg | Iron: 2mg