Vegan Salmon Fillet with Creamy Dill Sauce - Vegan Recipe Club

Ingredients

• Tofu
• 400g/14 oz extra firm tofu
• 6 tbsp cornflour for coating (use just before frying), placed in a bowl (use gluten-free if needed)
• Marinade
• 250ml/1 cup vegan stock
• 1 tsp liquid smoke or 1 tsp smoked paprika
• 2 tbsp soy sauce (use gluten-free if needed)
• 2 tbsp cider vinegar
• 2 tbsp neutral oil (eg rapeseed)
• 2 tbsp maple syrup
• 1 tbsp white miso
• 1 small piece (around size of a golf ball) very fresh beetroot, peeled and roughly chopped
• 1 large sheet nori, roughly torn
• 2 cloves garlic, roughly chopped
• ½ tsp salt
• ¼ tsp black pepper
• Creamy dill sauce
• 1 clove garlic, crushed
• 200ml/7 fl oz vegan crème fraîche
• 1½ tbsp wholegrain mustard
• ¼ tsp salt
• 20g/0.7 oz fresh dill, big stalks removed (leave a little left over for decoration)