Mother North Tofu Vegan Scandanavian Salmon Delight Food
MOTHER NORTH TOFU: VEGAN SCANDANAVIAN 'SALMON' DELIGHT
Named after the Satyricon song of the same title, I'm obsessed with Scandanavia but often have to miss out on the food due to my dietary choices...and a lot of their meat and fish dishes are hard to just translate into tofu and lentils. Tofu also can't really be poached. This tofu concoction is based on various Swedish and Norwegian recipes I looked at for poached salmon, or baked/grilled fish. It is pretty easy to throw together and is a nice break from the grilled tofu I'm always making on the stovetop. NOTE to salmon eaters...it's not supposed to taste like it so review fairly! This recipe is aimed at people who have an acquired taste for tofu.
Provided by the80srule
Categories < 60 Mins
Time 50m
Yield 3-4 , 3-4 serving(s)
Number Of Ingredients 8
Steps:
- Cut the tofu out of the package and drain the excess water. Cut into cubes.
- Dry out the tofu thoroughly until there is no more water coming out if you prod it-- my method is the lazy way as follows-- just shove the bowl of cubes in the microwave for 5 minutes on high, then press down on it with paper towels over the sink to drain excess water. Let stand for 10-15 minutes.
- Make a baste of the remaining ingredients except the parsley. Marinate the tofu with this baste, stirring or brushing well to make sure it's dispersed.
- Lightly grease a small baking dish (a pie pan will do) with some olive oil, then place the marinated tofu in it.
- Bake at 350F for 25 minutes, then garnish with fresh parsley. Serve with boiled potatoes and cucumber salad, which I have a nice recipe for!
Nutrition Facts : Calories 188.9, Fat 15.3, SaturatedFat 2.6, Sodium 408, Carbohydrate 3.1, Fiber 1.6, Sugar 1, Protein 12.5
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- Prepare the tofu by draining it, and then pressing it for 15 to 30 minutes. I love using my Tofuture tofu press, but you can also follow these instructions for a DIY tofu pressing method. Pressing the tofu squeezes excess water out so that the tofu can suck up more of the marinade and become more flavourful.
- Add all of the marinade ingredients together in a blender. Blend until smooth as possible. Place the tofu in a resealable bag or dish and cover it with the marinade. Let marinate in for a minimum of 30 minutes or overnight in the fridge.
- Put the cornstarch into a wide bowl or baking dish. If using the nori, cut the nori into strips roughly the same size as the tofu pieces. Gently remove a tofu piece from the marinade (be careful as it will be fragile). Dunk a strip of the nori into the marinade, then stick it to the back of the tofu. (Covering the nori in the marinade will help it stick to the tofu). Dredge the tofu with the nori attached in the cornstarch, covering all sides of the tofu. Repeat with all the tofu pieces.
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