Have you seen this recipe from Healthy Bosh yet? I watched their video then tweaked the recipe a little by adding Old Bay Seasoning and serving it with a creamy dill sauce. Okay, so it doesn't taste like salmon, but it was tasty nonetheless; easy to make too.
INGREDIENTS
15 oz extra firm tofu, drained & pressed
1/4 cup pickled beets juice
1 nori sheet
1/4 cup white wine
1 Tbsp caper brine
1 tsp Old Bay seasoning
1 Tbsp capers
1 lemon zested
Fresh dill sprigs
1 bunch asparagus, ends trimmed
20 baby potatoes
1 Tbsp vegan butter
(DILL SAUCE)
1/3 cup vegan sour cream
1/3 cup vegan mayonnaise
1 Tbsp shallot, minced
1.5 tsp lemon juice
1 tsp vegan horseradish
1 tsp dried dill weed
1/4 tsp celery salt
1/4 tsp garlic powder
Salt & pepper to taste
DIRECTIONS
1. Slice tofu into 4 pieces. Place in a dish then pour beet juice over tofu. Turn over a couple of times then let marinade for 1 hour.
2. Preheat oven to 375°F. Spray a baking dish with a little oil. Place 4 pieces of nori in dish then place a piece of tofu on top of nori. Pour wine over tofu followed by the caper brine. Season tofu with Old Bay seasoning then top with minced shallots, lemon zest and capers. Place half a slice of lemon onto each piece followed by a sprig of fresh dill. Cover and bake for 20 minutes.
3. Prepare potatoes by placing in a pot covered with water and a pinch of salt. Bring to a boil and cook until tender, approximately 11 to 12 minutes. Drain and stir in 1 Tbsp vegan butter and a pinch of salt and pepper. ** Instantpot 8 minutes on high, release pressure after 7 minutes**
4. Toss asparagus in 2 tsp oil and season with salt and pepper. Remove tofu from oven. Add asparagus to baking pan with tofu then return to oven, uncovered for 11 minutes.
5. Serve baked tofu, asparagus and baby potatoes with creamy dill sauce.
From “BOSH! Healthy Vegan” by Henry Firth and Ian Theasby