Tofu Salmon with Cucumber Salad and Miso Dressing

Nika’s PickTOFU+42g protein

Recipe by Nikoleta, vegan cook and author of every recipe in the Tofu app · @surovadcerka

Ingredients

tofu

• 400 g firm tofu
• 250 ml vegetable broth
• 2 tsp dried beetroot powder
• 3 tbsp nori flakes
• 2 tbsp rice vinegar
• 2 tbsp soy sauce
• 2 tbsp cane sugar
• 1 tsp salt
• 1 tsp liquid smoke (or smoked paprika)
• 1/4 tsp turmeric
• 1 nori seaweed
• 3 tbsp cornstarch
• 2 tbsp vegetable oil
• 200 g rice

cucumber salad

• 1 cucumber
• 1/2 tsp salt
• 1 tsp rice vinegar
• 1 tsp agave syrup (or maple syrup)
• 1 tsp sesame oil
• 1/2 tsp soy sauce
• 1 pinch chili flakes
• 1 tsp sesame seeds

dressing

• 1 tbsp miso paste
• 1 tsp peanut butter
• 1 tsp soy sauce
• 1 tsp maple syrup (or agave)
• 1 tsp lemon juice
• 2 tbsp water

Contains: celery, gluten, nuts, sesame, soy

How to make it

1. Cut the tofu into fillet-shaped pieces and score the top surface accordion-style with shallow cuts. This helps the marinade penetrate deeply.
2. In a sealable container, combine the vegetable broth, beetroot powder, nori flakes, rice vinegar, soy sauce, cane sugar, salt, liquid smoke (or smoked paprika), and turmeric. Stir well until the sugar dissolves. Submerge the tofu pieces and seal. Marinate in the fridge for at least 24 hours.

Nutrition