When I became vegan back in 2016, the last thing I gave up was sushi. Here’s the deal, I’ve loved eating raw fish since I was a tiny tot (I grew up in LA and sushi restaurants were a weekly stop), but nowadays, it just doesn’t align with what I want to put in my body. For the record, I’m not one of those vegans who tells others what to eat; if you enjoy eating fish and meat, go for it! I just choose to be plant-based because it makes me feel my best 😉
Anyways, if you’re vegan or you simply want to add more plant protein to your diet, try this tofu dish!
Full Discloser: I found the recipe on @thee_burger_dude’s feed and he called it Vegan Salmon. Somehow, his marinade turned his tofu an orange/salmon color, while mine turned pink/red…so in my book, I made Vegan Tuna. Either way, whatever you call it, he nailed the recipe. It’s delicious! So I wanted to share:
INGREDIENTS
- 1 (16 oz) block of Super Firm Tofu
MARINADE
- 1 tsp veggie bouillon concentrate
- 1/4 cup vegan mayo
- 1 Tbsp miso paste
- 1 Tbsp nutritional yeast
- 1 tsp dried dill
- 1 tsp capers
- 1 tsp caper brine
- 1 Tbsp rice vinegar
- 1/2 tsp garlic powder
- 1/2 cup beet juice (I used cooked whole beets)
- 2 sheets of nori
- 1 tsp salt
