DDD#164 – Vegan Baked Salmon

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All Photos © Christine Elise McCarthy 2021

Follow @celisemccarthy


To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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Click the image below to watch my attempt Bosh’s Baked Vegan Salmon.



1 block extra firm tofu

The juice from 1 can of beets

1 nori sheets

1 shallot – chopped finely

1 tablespoon capers – chopped

1 tablespoon caper juice

2 lemons

1 cup fresh dill sprigs

1 tablespoon olive oil

3 tablespoon white wine

Salt and black pepper


Preheat your oven to 350 degrees.

Press the moisture out of the tofu by halving it in thickness & using a tofu press or place it between paper towels, lay it on a plate and put the weight on top. Leave for at least 30 minutes to drain and firm up.

Cut the tofu blocks into four equal-size slices, pour the beet juice into the bowl, put tofu slices in the bowl, and leave to marinate for 10 minutes.

Lay the nori on the sheet pan. Lay one piece of tofu on each piece of nori. Add the lemon zest and juice, dill, capers, caper brine, and shallot. Cover the pan with foil, and bake for 20 minutes.

Remove tofu from the oven, remove the foil, place a slice of lemon on top of each block. Drizzle with the white wine & olive oil. Add S&P. Cover with foil again and return to the oven for another 10 minutes.


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