Vegan’s salmon fillet made of tofu: Festive recipe with sea aroma
“Vegan fish dishes? It can’t taste it!” – I often hear this sentence when I tell about my vegan salmon fillet. I understand the doubt. Fish has its own aroma, and many can hardly imagine that tofu can keep up there. That is exactly why I love this recipe so much! With the right seasoning-especially through Nori algae, which bring in a subtle sea grade-and a special preparation is created that is created Visually, in consistency and even taste of salmon reminded of salmon. Of course it doesn’t taste one to one like fish, but it delivers one Vegetable, sustainable alternative, which is surprised and really good in terms of taste And definitely reminds of the original dish.
Our Vegan salmon fillet But it is not only bone -free, but also rich in vegetable protein. In combination with creamy tagliatelle and crisp peas, it is a real feel -good meal that also cuts a great figure on festive days. It shows: vegan cuisine can be clever and full of pleasure – even when it comes to fish alternatives. Vegan fish or meat dishes are often met with criticism and lack of understanding. I see it this way: Most people don’t get vegan because they don’t like fish or meat. On the contrary – many of liked the taste. The decision to do without animal products is based on other, very personal beliefs. It is about the desire to avoid animal suffering, protect resources, live more sustainably and many other reasons. With recipes like this vegan salmon fillet But we can show that Enjoyment and responsibility can harmonize wonderfully and that it is possible to reinterpret confidants in a vegetable, resource -saving way – without having to do without taste or enjoyment.
Nori algae: The insider tip for sea aroma in vegan cuisine
Nori algae Most of them are best known from Japanese cuisine – they envelop the sushi rolls and give them their characteristic taste. However, these dried algae leaves have much more to offer and are also in The vegan cuisine is a real multi -talent. Nori algae are characterized by their subtle, salty sea aroma from, which is wonderfully suitable for dishes maritime grade To lend – without fish. They are rich in minerals such as iodine and potassium and thus not only contribute to the taste, but also to a balanced diet.
Nori leaves are available In many supermarkets, organic shops or Asian grocery stores -often in the department for sushi ingredients. They usually come roasted and therefore in rectangular leaves, which can easily be chopped or used directly.
In our recipe we use the Nori algae in two ways: On the one hand, it ensures that the vegan salmon fillet is unmistakable through the fine algae wort Sea aroma receives. On the other hand, we use them also optically to the fillet a “skin” to give it makes it more authentic. A simple piece of tofu becomes an impressive dish that not only convinces in terms of taste, but also visually.
Tips for the perfect vegan salmon fillet – this is guaranteed to succeed
So that your vegan salmon fillet not only convinces visually, but also in terms of taste, there are a few simple tricks:
- The right shape: Use large tofublocks (approx. 400 g) to be able to cut the fillets into a typical “fish fillet shape”.
- Tofu dry: Press the tofu thoroughly before processing. So he becomes firmer and can record the marinade better.
- Intensify taste: Give the fillets enough time to pull in the marinade. This is how the taste of Nori, Dill and the spices is anchored deep in the tofu.
- Nice look: A little beetroot-like lake ensures the characteristic salmon color-a small trick with great effect.
- Crispy crust: Dust the fillets slightly with cornstarch before frying. This results in a fine crust and makes the fillets reminiscent of classic fish dishes even more.
- Fry aromatic: Fry the fillets with plenty of garlic. The intense taste is perfect to round off the sea aroma.
- Enjoy fresh: The fillets taste best immediately after roasting. Freezing is not recommended because the texture would suffer.
- Technology: In the photos below you can see how I cut a tofublock into the typical “fish fillet form”. I hope that helps you to be able to implement it even better. Every single fillet is then fanned out by placing it between two wooden spoons and cutting it finely with the knife.
With these tips you will bring your vegan salmon fillet to the next level – both visually and in terms of taste!
Vegan’s salmon fillet on a tofubasis
With this simple recipe you conjure up a delicious, vegetable alternative to salmon. The combination of tofu, Nori algae and a spicy marinade creates a dish with an authentic sea aroma. Visually and in terms of taste, it convinces across the board – perfect for festive occasions or a special dinner.
Ingredients
For the vegan tofu salmon
- 2x 400 g Tofublock nature
- 1 Sheet Norialge (Available from the sushy requirement)
- 2-3 Tin Cornstarch
- 3-4 Tin Vegetable oil To fry
- 1-2 Toe/n Garlic pressed
For the marinade
- 120 G Seidentofu
- 2 TL Lemon juice
- 1 Tin Rice vinegar
- 1 toe Garlic pressed
- 1 Tin Helly misops
- 2 TL Soy sauce
- 2 TL Tomato
- 1.5 TL Lake of inserted beetroot For a beautiful color
- 1 TL oregano navigated
- 1 TL sherry Or Spanish liqueur wine
For the creamy pasta
- 80 G Onion
- 20 G Vegan butter/margarine
- 1 Tin Flour frequently
- 300 ML Plant drink e.g. soybin or oat drink
- 1 Tin Cashewm Or light almondmus
- 1 Tin Hefines
- 1 prize Salt
- 1 prize pepper
- 1/2 lemon
- 1 toe Garlic pressed
- 1 Handful dill plucked/chopped
- 320 G Vegan pasta, e.g. tagliatelle
- 60 G TK-herbs thawed
As you can see, I put a little sherry in the marinade. I am often asked what can be replaced. Unfortunately there is no optimal replacement for this, but you can also leave out the sherry. Sherry, however, gives the marinade a great-articulation of additional flavors that completely rounds off the “laughing experience”. In supermarkets you can often find very small mini vials in the spice department on which “Spanish liqueur wine” is located. This also corresponds to the sherry taste. Take sherry, the liqueur wine or simply leave out this ingredient.
Instructions
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Press the tofublock dry, halve and cut into fillet form. Place a wooden spoon to the left and right of each fillet and cut into the tofu fan-shaped but not cut through.
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Mix all the ingredients given for the marinade, turn the tofu in it and have it marinated for 2 hours.
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Slide the marinade, cut a Norial gene leaf and place it on the fillets. Wear the tofus patches in cornstarch.
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Fry lax fillets in plenty of oil all around. Add a pressed clove of garlic towards the end of the Bratze.
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Pull off the onion, heat the vegan butter and steam the onion cubes until glassy. Powder the flour over the ingredients and pour in with plant drink. Add cashewm, yeast flakes, salt, pepper, 1 tablespoon of lemon juice and garlic. Mix a creamy sauce and puree finely in the mixer. Season with a plant drink, taste with salt and lemon juice. Mix in chopped dill.
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Cook the pasta bite -proof in salted water and mix with the white wine sauce.
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Pasta with the sauce mixes into four plates, add lax fillet and give thawed, heated peas across the dish. Serve with a dill garnished.
Vegan’s salmon fillet – try it out and get excited!
Sometimes vegan dishes like this salmon fillet encounter skepticism because they imitate classic fish dishes. But that is exactly the nice thing about it: we show that enjoyment, responsibility and creativity in vegan cuisine go together wonderfully. This recipe is my personal proof of this – and I am sure that it will inspire you as much as me.
So that you can get started right away, I created a short real reel for you. You find it linked here And can you look over my shoulder. And if you feel like even more vegan inspiration, please follow up Instagram and Facebook. There I share new recipes, helpful kitchen tricks and tips for a healthy, herbal diet every week.
I’m really happy if you try the recipe and I betrayed me in the comments, as you liked it. Maybe you even have your own ideas on how to refine the vegan salmon fillet even further? I am excited – and I wish you a lot of fun cooking!
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