Vegan "Salmon" Fillets with Creamy Dijon Sauce

This recipe uses extra-firm tofu to create "fillets" that are marinated to impart a savory, slightly oceanic flavor and a beautiful color. They are then pan-seared or grilled to get that perfect char, just like in the original dish.

Yields: 4 servings
Prep time: 20 minutes (+ 30 minutes marinating)
Cook time: 15 minutes

Ingredients:

For the Tofu "Salmon" Fillets:

  • 1 (16 oz) block extra-firm tofu, pressed for at least 30 minutes*

  • 2 tbsp olive oil (for marinade)

  • 2 tbsp soy sauce or tamari

  • 1 tbsp maple syrup

  • 1 tsp smoked paprika (for color and smoky flavor)

  • 1/2 tsp garlic powder

  • 1 sheet of nori (sushi seaweed), crumbled or blended into a fine powder

  • 1 tbsp olive oil or neutral oil (for cooking)

For the Creamy Vegan Mustard Sauce:

  • 1/2 cup raw cashews, soaked in hot water for 30 minutes, then drained

  • 1/2 cup water (or more, for desired consistency)

  • 2 tbsp Dijon mustard

  • 1 tbsp whole grain mustard

  • 1 tbsp lemon juice

  • 1 tsp maple syrup (or to taste, replaces honey)

  • Salt & black pepper to taste

For Garnish:

  • 2 tbsp chopped fresh green onions or chives

Instructions:

  1. Prepare the Tofu: After pressing the tofu to remove excess water, slice it horizontally into two thinner slabs. Then, cut each slab into two or three rectangular "fillets," for a total of 4-6 pieces.

  2. Make the Marinade: In a shallow dish large enough to hold the tofu, whisk together the 2 tbsp olive oil, soy sauce, 1 tbsp maple syrup, smoked paprika, garlic powder, and the crumbled nori powder. The nori is key to giving it a subtle "flavor of the sea."

  3. Marinate the Tofu: Gently place the tofu fillets in the marinade, turning to coat all sides. Let them marinate for at least 30 minutes, or up to a few hours in the fridge for a deeper flavor.

  4. Make the Creamy Sauce: While the tofu marinates, make the sauce. In a high-speed blender, combine the soaked and drained cashews, 1/2 cup of fresh water, Dijon mustard, whole grain mustard, lemon juice, and 1 tsp maple syrup. Blend on high until the mixture is completely smooth and creamy. If it's too thick, add a tablespoon more water at a time. Season with salt and pepper to taste. Pour into a small saucepan.

  5. Cook the Tofu: Heat 1 tbsp of oil in a large non-stick skillet or grill pan over medium-high heat. Carefully place the marinated tofu fillets in the pan, saving any leftover marinade. Cook for 4-6 minutes per side, until golden brown and slightly charred. In the last minute of cooking, you can pour the remaining marinade over the tofu to create a glaze.

  6. Warm the Sauce: While the tofu is cooking, gently warm the mustard sauce in the small saucepan over low heat for 2-3 minutes. Do not let it boil.

  7. Serve: Arrange the cooked tofu "salmon" fillets on a platter. Drizzle generously with the warm creamy mustard sauce and garnish with a sprinkle of fresh green onions.

Tips & Notes:

  • Pressing Tofu: This is a crucial step! It removes water, allowing the tofu to absorb the marinade and get a much firmer, meatier texture. You can use a tofu press or wrap the block in paper towels and place something heavy on top.

  • Sauce Alternative: If you don't have a high-speed blender or cashews, you can use 3/4 cup of full-fat coconut milk (from a can) as the base instead of cashews and water. Simply whisk it with the other sauce ingredients in a pan.

  • Grilling: These fillets work great on an outdoor grill! Just make sure your grates are well-oiled to prevent sticking.

Enjoy your delicious and compassionate meal!


#VeganRecipe #PlantBased #VeganSalmon #TofuSalmon #VeganSeafood #CreamyMustardSauce #TofuRecipe #EasyVeganMeals #VeganDinnerIdeas #WeeknightDinner #HealthyRecipes #VeganFoodie #VeganFoodGram #RecipeOfTheDay #Delicious #HomeCooking #WhatToCookVegan #FeedFeedVegan #PlantBasedProtein #VeganInspo #Cooking

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