Vegan Salmon! Pan-Seared Fillets

itdoesnttastelikechicken.com

katdr

subheading: For the tofu:

1 block (350g/ 12.3oz) extra-firm tofu, drained, pressed, and sliced (see step 1)

subheading: For the marinade:

1 cup vegetable broth

1 sheet nori, torn into pieces

3 tablespoons apple cider vinegar

1 small raw beet (20g/ 0.7oz) (about the size of a walnut)

2 tablespoons white miso paste

1 teaspoon garlic powder

1 teaspoon salt

½ teaspoon turmeric

subheading: To cook the vegan salmon:

1 sheet nori, (to make a skin, optional)

½ cup cornstarch (more if needed)

2 tablespoons light oil for frying, (such as canola or vegetable), plus more if needed

lemon wedges for garnish (optional)

Directions at itdoesnttastelikechicken.com

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