Pan-Seared Vegan Salmon
Pan-Seared Vegan Salmon
Ingredients
For the Vegan Salmon
- 1 block extra-firm tofu, pressed
- 4 nori seaweed sheets, plus 2 sheets for skin
- 1/2 cup cornstarch
- 1/4 cup cooking oil, or as needed, for pan-frying
For the Marinade
- 1/2 cup water
- 2 tablespoons light miso paste
- 1 ounce beet, small piece, cooked or pickled
- 1 teaspoon turmeric powder
- 1 teaspoon granulated sugar
For Serving
- 2 tablespoons fresh dill, chopped, for garnish
- 1 lemon, cut into wedges
Instructions
- 1
Prepare the tofu: Slice the pressed extra-firm tofu lengthwise into 4 equal, thin rectangular slabs. Place one tofu slab on a cutting board with two thin wooden dowels or chopsticks on either side. Using a sharp knife, make shallow cuts across the top surface of the tofu, cutting only partway through. The dowels will act as a guide to prevent cutting all the way through, creating a flaky texture. Repeat for all tofu slabs.
⏱️ 10 min
- 2
Make the marinade: In a blender, combine the water, 4 torn nori seaweed sheets, light miso paste, small piece of beet, turmeric powder, and granulated sugar. Blend all ingredients until completely smooth and the mixture has a vibrant reddish-purple color.
⏱️ 5 min
- 3
Marinate the tofu: Place the sliced and scored tofu pieces into a sealable bag or a shallow dish. Pour the blended marinade over the tofu, ensuring all pieces are fully submerged or coated. Seal the bag or cover the dish and refrigerate to marinate overnight (at least 8 hours). This allows the 'fishy' flavor and color to fully penetrate the tofu.
⏱️ 5 min
- 4
Prepare for pan-frying: Once marinated, remove the tofu from the marinade. Cut the remaining 2 nori seaweed sheets into pieces that match the size of one side of each tofu slab. Press a piece of nori firmly onto one side of each marinated tofu slab, creating a 'skin'. Place the cornstarch in a shallow dish. Dredge each tofu piece in the cornstarch, ensuring it is fully coated on all sides, especially the nori side.
⏱️ 10 min
- 5
Pan-fry the vegan salmon: Heat the cooking oil in a large pan (a cast iron pan works well) over medium-high heat. Once the oil is hot, carefully place the cornstarch-coated tofu pieces into the pan, nori-side down first. Pan-fry for 4-6 minutes, or until the nori side is crispy and golden brown. Flip the tofu pieces and continue to pan-fry for another 4-6 minutes, or until the other side is also golden brown and crispy.
⏱️ 12 min
- 6
Serve: Remove the pan-fried vegan salmon from the pan. Garnish with freshly chopped dill and serve immediately with lemon wedges for added flavor.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Pan-Seared Vegan Salmon
For the Vegan Salmon
- 1 block extra-firm tofu, pressed
- 4 nori seaweed sheets, plus 2 sheets for skin
- 1/2 cup cornstarch
- 1/4 cup cooking oil, or as needed, for pan-frying
For the Marinade
- 1/2 cup water
- 2 tablespoons light miso paste
- 1 ounce beet, small piece, cooked or pickled
- 1 teaspoon turmeric powder
- 1 teaspoon granulated sugar
For Serving
- 2 tablespoons fresh dill, chopped, for garnish
- 1 lemon, cut into wedges
Instructions
- 1
Prepare the tofu: Slice the pressed extra-firm tofu lengthwise into 4 equal, thin rectangular slabs. Place one tofu slab on a cutting board with two thin wooden dowels or chopsticks on either side. Using a sharp knife, make shallow cuts across the top surface of the tofu, cutting only partway through. The dowels will act as a guide to prevent cutting all the way through, creating a flaky texture. Repeat for all tofu slabs.
⏱️ 10 min - 2
Make the marinade: In a blender, combine the water, 4 torn nori seaweed sheets, light miso paste, small piece of beet, turmeric powder, and granulated sugar. Blend all ingredients until completely smooth and the mixture has a vibrant reddish-purple color.
⏱️ 5 min - 3
Marinate the tofu: Place the sliced and scored tofu pieces into a sealable bag or a shallow dish. Pour the blended marinade over the tofu, ensuring all pieces are fully submerged or coated. Seal the bag or cover the dish and refrigerate to marinate overnight (at least 8 hours). This allows the 'fishy' flavor and color to fully penetrate the tofu.
⏱️ 5 min - 4
Prepare for pan-frying: Once marinated, remove the tofu from the marinade. Cut the remaining 2 nori seaweed sheets into pieces that match the size of one side of each tofu slab. Press a piece of nori firmly onto one side of each marinated tofu slab, creating a 'skin'. Place the cornstarch in a shallow dish. Dredge each tofu piece in the cornstarch, ensuring it is fully coated on all sides, especially the nori side.
⏱️ 10 min - 5
Pan-fry the vegan salmon: Heat the cooking oil in a large pan (a cast iron pan works well) over medium-high heat. Once the oil is hot, carefully place the cornstarch-coated tofu pieces into the pan, nori-side down first. Pan-fry for 4-6 minutes, or until the nori side is crispy and golden brown. Flip the tofu pieces and continue to pan-fry for another 4-6 minutes, or until the other side is also golden brown and crispy.
⏱️ 12 min - 6
Serve: Remove the pan-fried vegan salmon from the pan. Garnish with freshly chopped dill and serve immediately with lemon wedges for added flavor.
⏱️ 3 min