Vegan Salmon Fillet with Creamy Dill Sauce

Name: Vegan Salmon Fillet with Creamy Dill Sauce
Total time: 25 min
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); 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)

www.veganrecipeclub.org.uk

Have a go at creating this crispy vegan salmon fillet with a realistic taste and texture. Serve with new potatoes, asparagus and a creamy dill sauce for the perfect springtime...

View full recipe on www.veganrecipeclub.org.uk

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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)
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)