Making Realistic Vegan Salmon using Nick DiGiovanni's Salmon Recipe
My recreation of Nick DiGiovanni's recipe! It came out amazing you have to give it a try!
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!
Tried this recipe?Let us know how it was!