Vegan Salmon with Lemon Dill Sauce
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vegan take on salmon using marinated tofu with beets and nori for color and umami depth, topped with a creamy lemon dill sauce. An imaginative plant-based seafood alternative.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- (2) 14.5 ounce blocks extra-firm tofu
- 1 small raw beet, peeled
- 1 sheet nori, broken into pieces for blending
- 1 cup vegetable broth
- 3 tablespoons seasoned rice vinegar
- 1/4 teaspoon liquid smoke
- 2 tablespoons white miso paste
- 2 large garlic cloves
- 1/2 teaspoon salt
- tiny pinch turmeric (about 1/8th teaspoon)
- 3-4 tablespoons cornstarch
- vegetable oil, for pan frying
- 1/2 cup vegan mayo
- 1 1/2 tablespoons fresh dill (or 1 teaspoon dried dill)
- 1 teaspoon lemon zest
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- few shakes ground black pepper
At a glance
PER SERVING · TIME 415M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 45m
- Cook
- 10m
- Sodium
- 1368mg
- Total sugar
- 10g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 370mg
- Calcium
- 601mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 45M
- SODIUM
- 1368MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.