Vegan Salmon steak with aioli
Perfectly formed and cooked faux salmon steaks make an elegant dinner that will impress your friends and family!
Equipment
- bread loaf pan
Ingredients
Marinade
- 1/2 cup vegetable broth
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1/4 tsp liquid smoke
- 1 tbsp lemon juice
- 1 tbsp avocado or olive oil
- 1 tsp kelp granules (optional)
- 1 tbsp caper brine
- 2 drops red and yellow food dye
Salmon steak
- 1 16oz organic firm or extra firm tofu
- 1 sheet of roasted nori seaweed (used for sushi)
- 1/2 lemon
Instructions
Prepare the marinade
- Whisk all the marinade ingredients in a bowl.
Prepare the steaks
- Turn the oven to 375° F.
- Drain the liquid from the package of organic tofu.
- Cut the bloc in half, then make 3 thick slices with each half. Round the front to resemble a fish steak. You should end up with 6 steaks.
- Wrap the tofu slices in a clean kitchen towel and place a pot on top of it to absorb as much liquid as possible. Set aside for 10-15 minutes.
- Gently unwrap the towel making sure not to break the slices.
- Using a sharp knife, make shallow crisscross cuts on top and a few on the side.
- Pour some of the marinade at the bottom of a narrow baking pan like a bread loaf plan.
- Add the slices of tofu with the seaweed on top and pour the remaining marinade on top making sure that some go into the . Swirl the dish back and forth. There should be enough liquid to partly cover the slices. Add more broth if needed.
- Bake for 20 minutes. Then carefully flip the slices so that both sides can absorb the marinade.
- Bake another 20 minutes or until most of the marinade has been absorbed.
- Heat a frying pan with a little avocado or olive oil, quickly panfry each steak until lightly crisp.
- Serve immediately with a slice of lemon and a side of aioli.
Tried this recipe?Let us know how it was!