Ingredients:

• 1 teaspoon fresh dill
• 500g of natural tofu
• 1 tablespoon beetroot juice
• 2 tablespoons cornstarch
• 2 tablespoons light soy sauce
• 3 nori seaweed
• Extra virgin olive oil
• 2 drops liquid smoke (optional)

Marinade:

• 1 teaspoon of extra virgin olive oil
• 1 tablespoon soy sauce
• 1 tablespoon maple syrup
• 1/2 teaspoon Dijon mustard

Side:

• rice
• Plant-based yogurt (e.g. soy yogurt)
• Some limes
• dill

Procedure

• Place the tofu in a bowl and mix with the beetroot juice, cornstarch, light soy sauce and chopped fresh dill.
• Cut the nori into strips about 8 cm wide and spread the marinated tofu in a relatively thin layer on the nori strips. Leave a little free part at the edge, as the nori contracts slightly during frying. Cut away the marbling with a knife as in the video.
• Heat the oil in a pan, place the tofu salmon in the pan with the nori seaweed facing down, fry over medium heat for 3 minutes, then turn and repeat the process on the other side.
• Mix all the marinade ingredients such as olive oil, soy sauce, maple syrup and Dijon mustard in a bowl. Now spread the marinade on both sides of the salmon pieces with a brush and brown them again briefly on both sides.
• Remove the marinated salmon pieces from the pan, arrange them on a plate, serve with rice, soy yogurt and lime, garnish with dill and enjoy.

Recipe created and made by Francis Basque