Tofu and salmon with vegan hollandaise
Ingredients
2
pc
blocks of tofu (200 g)
50
g
cooked beet
200
ml
stock
50
ml
beet juice
1
tb
miso paste
2
tb
soy sauce
1
Leave(s)
of nori
2
ts
garlic powder
2
tb
cornflour
Some
oil for frying
lemon slices for serving
Some
salt and pepper
Preparation
1. Wrap tofu blocks with a kitchen towel or paper towels and place something heavy on top for 30 minutes to squeeze out excess moisture.
2. Cut the tofu blocks in half lengthwise to make 2 pieces of salmon tofu. Score the edges a little to make them look more like fish.
3. Take a piece of tofu and place chopsticks on the sides of the tofu so that the tofu pieces are not cut all the way through. Cut the tofu at a slight angle, about 5 mm apart, to obtain a tender, fish-like texture. Repeat the process with all the pieces of tofu.
4. For the marinade, puree the beet, stock, beet juice, miso, soy sauce, half of the nori sheet, garlic, salt and pepper in a blender until smooth. Place the tofu in a container and pour the marinade over it. Place in the fridge for at least 30 minutes or overnight.
5. Place the cornflour in a shallow bowl. Cut the remaining nori into strips the same size as the pieces of tofu. Carefully remove one piece of tofu from the marinade and stick a piece of nori to the back. Sprinkle the tofu on all sides with the cornflour. Repeat the process with the remaining tofu.
6. Heat a little oil in a frying pan over a medium-high heat. Add the tofu and salmon pieces and fry for 2-3 minutes on each side until golden brown.
7. In the meantime, heat the bedda hollandaise in a small pan or in the microwave.
8. Serve the tofu salmon hot with lemon slices, warm hollandaise, roast potatoes and boiled asparagus
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