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Tofu Salmon Recipe

This recipe provides instructions for making tofu salmon using firm or extra firm tofu. The tofu is pressed for at least 1 hour before being cut into fillets and marinated overnight in a mixture of miso, capers, soy sauce, vinegar and seasonings. Before cooking, the marinated tofu fillets are coated in cornstarch and nori seaweed is placed on the bottom side of each fillet. The coated tofu is then baked in the oven or air fryer until crispy on both sides.

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Emmanuel Chadee
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56 views3 pages

Tofu Salmon Recipe

This recipe provides instructions for making tofu salmon using firm or extra firm tofu. The tofu is pressed for at least 1 hour before being cut into fillets and marinated overnight in a mixture of miso, capers, soy sauce, vinegar and seasonings. Before cooking, the marinated tofu fillets are coated in cornstarch and nori seaweed is placed on the bottom side of each fillet. The coated tofu is then baked in the oven or air fryer until crispy on both sides.

Uploaded by

Emmanuel Chadee
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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TOFU

SALMON
recipe

A SWEET POTATO SOUL GUIDE


TOFU SALMON RECIPE

This recipe requires that you press the tofu and let it marinate
overnight, at least 6 hours. Can be made in the air fryer or oven.

Makes 4 servings

1 tbsp mellow miso


1 tbsp capers
1 tbsp caper juice
1 tbsp tamari soy sauce
1 tbsp ume plum vinegar, or rice vinegar
1 small slice of raw beet, about 1 tbsp equivalent
2 tsp vegetable better than bouillon paste
1 cup water
2 blocks of firm or extra firm tofu, pressed for at least 1 hour
2 sheets of toasted nori, cut to fit the bottom of the tofu or 8 sheets
of toasted snack nori
¼ cup cornstarch
2 tbsp extra virgin olive oil or oil spray
Combine the miso, capers, caper juice, tamari, ume vinegar, raw
beet, bouillon paste, and water in a blender and blend until smooth.
To prepare the tofu: cut the block in half lengthwise then cut each
side diagonally in half––making sure the thinnest part of the tofu is
no thinner than ½”. Repeat with all of the tofu.
Use a paring knife to cut diagonal strips across the top of the tofu.
Don’t cut more than ½” deep; doing so may cause your tofu to fall
apart when handling. Repeat with all of the tofu and place in a dish to
marinate.

Pour the marinade over the tofu, you may have to layer the tofu filets
on top of each other to fit. Make sure all of the filets are coated
before placing it in the fridge to marinate overnight, or at least 6
hours.

Preheat your oven or air fryer to 350°, and grease a baking dish.
Sprinkle half of the cornstarch onto a dinner plate. Remove one filet
from the marinade, and place a piece of nori on the bottom of the
tofu––dip the nori in the marinade first to help it stick. Use your dry
hand to gently dip the tofu in the cornstarch to coat each side. Place
the tofu on the baking dish or in the air fryer (spray the bottom of the
air fryer with oil first). Coat the top of the tofu with oil spray or brush
with oil.
Bake for 20 minutes, then flip and bake for another 15 minutes until
the edges are crispy.
If using the air fryer, cook each side for 10 minutes.

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