These tofu salmon fillets are a fantastic new way to prepare and serve tofu! If you’ve turned your nose up at tofu in the past, honestly, it’s just because you haven’t made it right!
The recipe for these tofu salmon fillets comes to you from my friend Richard Makin’s (@schoolnightvegan) cookbook! He’s one of the most talented vegan creators on the internet and he’s a hilarious and kind man as well. You’ll be so impressed with the recipes in this cookbook! He let me make this recipe for my YouTube channel and blog to share with you. If you want to see what else he’s got cookin’ be sure to browse his blog that’s full of recipes as well.
School Night Vegan‘s debut cookbook, Anything You Can Cook, I Can Cook Vegan contains over 100 unique and impressive recipes for plant-based comfort foods like Beefless Bourguignon, One Pot Shitake Ramen, Chicken Parmesan Tenders, and Smoky Squash Arancini. There are also tips on stocking a plant-powered pantry and a recipe-finder quiz that will help you figure out what to make for dinner, a party, or yourself!
Before we get started on the written recipe, check out the video tutorial I made below which is helpful to watch before you dive in!
Here are some helpful tips for getting these tofu salmon fillets right the first time!
- I would use firm tofu but in the water-packed container, as opposed to the vacuum-packed version. It will be a little softer and more flakey I think.
- Definitely marinate the tofu for as long as you can. I found the recommended 1 hour wasn’t long enough to get the color to change inside the tofu fillets.
- I would make the nori and rice paper piece one-third longer than the fillets because it shrinks quite a bit once you fry it—which you can see in my photos!
- Instead of potato starch, you can substitute it for cornstarch. It will have the same crisping effect!
The way School Night Vegan serves these tofu salmon fillets is on a hearty beet and lentil salad. It looks so pretty in the cookbook, and a smart way to use the beets you’ll buy for the marinade! But for simplicity I just made some rice to accompany them. There’s also this recipe from Nora Cooks. Her version of vegan salmon looks scrumptious with a lemon dill sauce!
Instructions
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To make the salmon fillet, drain the tofu and carefully squeeze out as much moisture as you can using a clean tea towel, ensuring you don’t break the structure of the tofu. Slice the brick into 2 (5 ½ x 2-inch) fillets. I think it will depend on the shape of your brick, but I found it best to cut it diaginally to get as close to a realistic shape as I could. I also trimmed off the sharp corner on the thickest edge to make it look more like a real salmon fillet.
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Place a chopstick on either side of the tofu fillets (longest side) and use a sharp knife to score partway through the fillets and down the entire length.
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In a deep dish, mix together the beet juice, water, lemon juice, vegan fish sauce or soy sauce, and sea salt. Submerge the tofu fillets in the marinade and leave to marinate for at least 4 hours. Drain and pat the tofu filets dry with a paper towel.
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Fill a shallow bowl with water and potato starch and whisk together.
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Slice the nori and rice paper each into 2 rectangles the same width and one third longer in length as the top of the tofu fillets. I found this easiest to do by layering the nori on top of the rice paper sheet. Place the tofu fillets top down onto the nori and then cut with a sharp knife around it. The reason you make the strips longer than the fillets is that it shrinks so much when you fry them. The nori will probably stick to the tofu fillets which is fine. Use your finger to gently press it on the tofu.
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Dip the rice paper strip in the water and potato starch mixture for a few seconds or until just softened, then lay them on top of the nori. Use a pastry brush to brush the remaining potato flour mixture over the exposed parts of the tofu fillets.
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Heat a large cast iron or nonstick frying pan over medium heat with vegetable oil. When hot, place the tofu fillets in the pan, rice paper side down first and fry until crispy and browned, about 2 to 3 minutes. Flip and fry the bottom for 2 to 3 minutes more, then repeat on each side of the fillets.
