Prep Time
10 minutes
Cook Time
15 minutes
Total Time
25 minutes
Servings
4 servings
Ingredients
– 1 block of nofu (chickpea tofu), sliced into fillet-style portions
– 3 tablespoons soy sauce or tamari
– 2 tablespoons lemon juice
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 tablespoon salmon seasoning
– 1 teaspoon smoked paprika
– Optional: 1 teaspoon miso paste
– Optional: 1 tablespoon seaweed flakes (nori or dulse)
– Optional: 1 teaspoon dried dill or capers
Directions
1. In a mixing bowl, combine soy sauce, lemon juice, olive oil, garlic, salmon seasoning, smoked paprika, and optional miso paste.
2. Gently add the sliced nofu and marinate for at least 15 minutes, allowing the flavors to soak in.
3. If desired, lightly score the surface of the nofu to resemble salmon fillets.
4. Heat a non-stick skillet over medium heat and add a drizzle of olive oil.
5. Carefully place the marinated nofu in the skillet, cooking for approximately 3-4 minutes per side, until lightly crisp and golden. Handle delicately, as nofu is more fragile than regular tofu.
Cook’s Notes
Nofu has a softer texture compared to traditional tofu, making it an excellent choice to mimic the flaky quality of salmon. Despite being more delicate, it absorbs marinades beautifully.
For an enjoyable meal, consider serving nofu salmon over rice, couscous, or alongside roasted vegetables and a fresh salad. To enhance the smoky or “sea” flavor, a sprinkle of extra seaweed flakes or dill can elevate the dish without overwhelming the nofu.
Nutrition Facts (Estimated, Per Serving)
– Calories: 150
– Protein: 10g
– Fat: 9g
– Carbohydrates: 7g
– Fiber: 3g