Vegan Salmon Dinner
This is the most realistic, vegan salmon dinner I’ve made and I used Nick DiGiovanni’s salmon recipe to make that happen! This recipe came out amazing, I couldn’t have been happier with the results. It’s easy to make, delicious, and looks great too! If you like this recipe be sure to check out this one too! and this one!
First, Tofu
I’m using medium firm tofu for my salmon. Drain the tofu, cut it in half longways, then cut it in angles diagonally (like the shape of a door stop). Now I toss them onto a plate, with a big pinch of salt, cover it with a paper towel, and microwave for about two minutes. Then I prepare my salmon flavored marinade. We start with three small beets, I wash them, cut the tops and bottoms off, then into the food processor they go. Along with two tablespoons of caper brine, two tablespoons of capers, a handful of dill, two tablespoons of olive oil, a cup of water, two tablespoons of white vinegar, salt, and some nori. Close the lid and process this!
Salmon Marinade
Once this is processed well, I pour some of the marinade into a large glass baking dish. Then I add in the tofu pieces, and the rest of the marinade, making sure the tofu is covered by it. Now cover this up, and toss it in the fridge overnight.
Hummus
Next I am going to prepare the rest of the dish other than the salmon. I’ll be plating this with a roasted garlic northern bean hummus. So I drain a can of great northern beans, and add them to a food processor. Along with a big pinch of salt, about a tablespoon of olive oil, and a tablespoon of lemon juice, then pulse! I continue to add little amounts of lemon juice until I get a texture that is thinner than typical hummus and very smooth. Once you get the texture, set it aside. Time to chop a head of garlic, add some olive oil to it, salt, and wrap it in foil. I also prepare some broccoli by washing it and cutting it then tossing it on a plate with some olive oil, salt, and pepper.
Preparing the Salmon
Now we get our salmon ready, pull it out of the fridge. Carefully remove them from the dish. I then rinsed them off with cold water and patted them dry with a paper towel. You want to add some skin to my salmon for more of that fishy flavor. Now cut the nori sheets then pressed them down onto the tofu. At this point I want to make slices in my salmon pieces. I use chopsticks as stoppers at the bottom so I don’t slice all the way through. Next I cover my tofu with some salt, black pepper, then coat the whole thing (except the skin side) with vegan mayonnaise. After it’s all covered, I sprinkle the top with vegan parmesan cheese.
Cooking the Salmon
Now we need to load up the air fryer. I add in my salmon, broccoli, and the garlic at 425ºf for fifteen minutes. When everything is done, grab the garlic, squeeze it into the hummus from earlier, and pulse that together. Now we start our plate with a huge scoop of the hummus, spread it into a nice circle. Grab the tofu salmon and place that on the hummus. Add some broccoli in there of course. I top mine with a couple micro greens too and it looks perfect!
Time to Eat!
This tastes like salmon! It’s amazing. The texture came out even better than I thought it would, it’s nice and firm but still soft. It tastes and feels like a real flakey fish that would melt in your mouth. The hummus brings in some good protein and it is so smooth. This dish’s presentation is beautiful. There’s your vegan salmon dinner! Watch the full video here!
Making Realistic Vegan Salmon using Nick DiGiovanni’s Salmon Recipe
Ingredients
- 1 block medium firm tofu
- salt
- 3 small beets
- 2 tbsp caper brine
- 2 tbsp capers
- handful dill
- olive oil
- 2 tbsp white vinegar
- water
- nori
- 1 can northern beans
- lemon juice
- 1 head of garlic
- pepper
- black pepper
- vegan mayo
- vegan parmesan cheese
- broccoli
- micro greens
Instructions
- Drain tofu, cut it longways then diagonally. Add pieces to a plate with salt, cover them with a paper towel and microwave for 2 minutes.
- Wash and cut beets, add to food processor with caper brine, capers, dill, olive oil, water, white vinegar, salt and nori. Process well.
- Pour some of marinade into glass baking dish, then add in the tofu slices, then the rest of the marinade. Cover this up and let sit in the fridge overnight.
- Drain can of beans then add them to food processor along with salt, olive oil, and lemon juice. Process until the texture is a bit thinner than typical hummus.
- Chop head of garlic, add olive oil and salt to it then wrap it in foil.
- Wash and cut broccoli then add it to a plate with olive oil, salt, and pepper.
- Carefully remove salmon from marinade. Rinse them off with cold water and pat dry with paper towels.
- Add nori onto one side of the salmon and press it down. Make slices in the salmon.
- Cover salmon with salt, black pepper, and coat it with vegan mayo. Sprinkle the top with vegan parmesan cheese.
- Add salmon, garlic, and broccoli to the air fryer at 425ºf for fifteen minutes.
- When done, squeeze garlic into food processor with the hummus and process again.
- Start plate with a scoop of hummus, add salmon on top, then broccoli, and some micro greens! Enjoy!