Vegan Salmon with Mashed Potatoes and Asparagus
Vegan Salmon with Mashed Potatoes and Asparagus
Ingredients
For the Tofu "Salmon" Marinade
- 1/2 cup beet juice, or 1 small cooked beet blended with 1/4 cup water
- 2 garlic cloves, peeled
- 2 tablespoons lemon juice, freshly squeezed
- 1/4 cup nutritional yeast
- 1 tablespoon umami seasoning blend, such as Simply Organic Umami Blends sweet & smoky
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Tofu "Salmon"
- 1 extra-firm tofu, 14-ounce block, pressed and cut into 4 equal fillets
- 2 tablespoons olive oil
- 1 tablespoon nutritional yeast, for seasoning
- 1 teaspoon dried dill
For the Mashed Potatoes
- 4 cups mashed potatoes, prepared
- 1 tablespoon olive oil, for drizzling
- 2 tablespoons fresh chives, chopped
For the Asparagus
- 1 pound asparagus spears, woody ends trimmed
- 2 garlic cloves, thinly sliced
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper, freshly ground
For the Lemon-Dill Sauce
- 1/2 cup vegan mayonnaise
- 1 tablespoon fresh lemon juice
- 1 tablespoon fresh dill, finely chopped
- 1/4 teaspoon garlic powder
- 1/8 teaspoon salt
For Serving
- 1 lemon, cut into wedges
Instructions
- 1
Prepare the tofu: Press the extra-firm tofu block for at least 30 minutes to remove excess water. Cut the pressed tofu into 4 thick, rectangular fillets. Using a sharp knife, score one side of each tofu fillet in a criss-cross pattern. This helps with marinade absorption and texture.
⏱️ 10 min
- 2
Make the marinade: In a blender, combine the beet juice, 2 peeled garlic cloves, 2 tablespoons fresh lemon juice, 1/4 cup nutritional yeast, 1 tablespoon umami seasoning blend, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Blend until completely smooth.
⏱️ 5 min
- 3
Marinate the tofu: Place the scored tofu fillets in a shallow dish or container. Pour the blended marinade over the tofu, ensuring all fillets are fully submerged. Cover and refrigerate for at least 1 hour, or preferably 2-4 hours, turning occasionally for even coloring and flavor.
⏱️ 5 min
- 4
Prepare the asparagus: While the tofu marinates, trim the woody ends from the asparagus spears. Thinly slice 2 garlic cloves. Set aside.
⏱️ 5 min
- 5
Prepare the lemon-dill sauce: In a small bowl, whisk together the vegan mayonnaise, 1 tablespoon fresh lemon juice, 1 tablespoon finely chopped fresh dill, 1/4 teaspoon garlic powder, and 1/8 teaspoon salt until smooth. Taste and adjust seasoning if needed. Set aside.
⏱️ 3 min
- 6
Cook the asparagus: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the trimmed asparagus and sliced garlic. Sauté for 5-7 minutes, stirring occasionally, until the asparagus is tender-crisp and slightly browned. Season with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Remove from skillet and set aside.
⏱️ 8 min•🌡️ 375
- 7
Cook the tofu "salmon": Remove the marinated tofu fillets from the marinade, allowing excess liquid to drip off. Discard the remaining marinade. Sprinkle the scored side of each fillet with 1 tablespoon nutritional yeast and 1 teaspoon dried dill. Heat 2 tablespoons of olive oil in the same large skillet over medium-high heat. Once hot, carefully place the tofu fillets, scored side down, into the skillet. Cook for 6-7 minutes until deeply golden brown and crispy. Flip and cook on the other side for another 6-7 minutes until golden.
⏱️ 14 min•🌡️ 375
- 8
Assemble and serve: Create a bed of prepared mashed potatoes in each serving bowl. Top with a drizzle of 1 tablespoon olive oil and a sprinkle of fresh chopped chives. Place one cooked tofu "salmon" fillet on top of the mashed potatoes. Arrange a portion of the pan-fried asparagus alongside the tofu. Drizzle the lemon-dill sauce generously over the tofu and potatoes. Garnish with a fresh lemon wedge.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Vegan Salmon with Mashed Potatoes and Asparagus
Ingredients
For the Tofu "Salmon" Marinade
- 1/2 cup beet juice, or 1 small cooked beet blended with 1/4 cup water
- 2 garlic cloves, peeled
- 2 tablespoons lemon juice, freshly squeezed
- 1/4 cup nutritional yeast
- 1 tablespoon umami seasoning blend, such as Simply Organic Umami Blends sweet & smoky
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Tofu "Salmon"
- 1 extra-firm tofu, 14-ounce block, pressed and cut into 4 equal fillets
- 2 tablespoons olive oil
- 1 tablespoon nutritional yeast, for seasoning
- 1 teaspoon dried dill
For the Mashed Potatoes
- 4 cups mashed potatoes, prepared
- 1 tablespoon olive oil, for drizzling
- 2 tablespoons fresh chives, chopped
For the Asparagus
- 1 pound asparagus spears, woody ends trimmed
- 2 garlic cloves, thinly sliced
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper, freshly ground
For the Lemon-Dill Sauce
- 1/2 cup vegan mayonnaise
- 1 tablespoon fresh lemon juice
- 1 tablespoon fresh dill, finely chopped
- 1/4 teaspoon garlic powder
- 1/8 teaspoon salt
For Serving
- 1 lemon, cut into wedges
Instructions
- 1
Prepare the tofu: Press the extra-firm tofu block for at least 30 minutes to remove excess water. Cut the pressed tofu into 4 thick, rectangular fillets. Using a sharp knife, score one side of each tofu fillet in a criss-cross pattern. This helps with marinade absorption and texture.
⏱️ 10 min - 2
Make the marinade: In a blender, combine the beet juice, 2 peeled garlic cloves, 2 tablespoons fresh lemon juice, 1/4 cup nutritional yeast, 1 tablespoon umami seasoning blend, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Blend until completely smooth.
⏱️ 5 min - 3
Marinate the tofu: Place the scored tofu fillets in a shallow dish or container. Pour the blended marinade over the tofu, ensuring all fillets are fully submerged. Cover and refrigerate for at least 1 hour, or preferably 2-4 hours, turning occasionally for even coloring and flavor.
⏱️ 5 min - 4
Prepare the asparagus: While the tofu marinates, trim the woody ends from the asparagus spears. Thinly slice 2 garlic cloves. Set aside.
⏱️ 5 min - 5
Prepare the lemon-dill sauce: In a small bowl, whisk together the vegan mayonnaise, 1 tablespoon fresh lemon juice, 1 tablespoon finely chopped fresh dill, 1/4 teaspoon garlic powder, and 1/8 teaspoon salt until smooth. Taste and adjust seasoning if needed. Set aside.
⏱️ 3 min - 6
Cook the asparagus: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the trimmed asparagus and sliced garlic. Sauté for 5-7 minutes, stirring occasionally, until the asparagus is tender-crisp and slightly browned. Season with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Remove from skillet and set aside.
⏱️ 8 min•🌡️ 375 - 7
Cook the tofu "salmon": Remove the marinated tofu fillets from the marinade, allowing excess liquid to drip off. Discard the remaining marinade. Sprinkle the scored side of each fillet with 1 tablespoon nutritional yeast and 1 teaspoon dried dill. Heat 2 tablespoons of olive oil in the same large skillet over medium-high heat. Once hot, carefully place the tofu fillets, scored side down, into the skillet. Cook for 6-7 minutes until deeply golden brown and crispy. Flip and cook on the other side for another 6-7 minutes until golden.
⏱️ 14 min•🌡️ 375 - 8
Assemble and serve: Create a bed of prepared mashed potatoes in each serving bowl. Top with a drizzle of 1 tablespoon olive oil and a sprinkle of fresh chopped chives. Place one cooked tofu "salmon" fillet on top of the mashed potatoes. Arrange a portion of the pan-fried asparagus alongside the tofu. Drizzle the lemon-dill sauce generously over the tofu and potatoes. Garnish with a fresh lemon wedge.
⏱️ 5 min