78 | FISH AND SEAFOOD *It is best to freeze and thaw the tofu beforehand so it loses more liquid and can better absorb the marinade. Pat the tofu very dry and cut into 4 salmon fillets as shown in the picture above. Slightly score the top and sides of the tofu fillets diagonally so they look like real salmon fillets. Then place flat side down in a sealable container or freezer bag. Cut 4 strips from the nori sheet so that they fit on the bottom of the tofu fillets as a "salmon skin" and set aside for the next day. Chop the remaining nori leaf and mix with beet juice, rice vinegar, tamari, olive oil, liquid smoke (Optional) and garlic powder in a small container. Pour the marinade over the tofu fillets, seal well and let sit in the refrigerator for at least 8 hours or overnight, drizzling from time to time. The next day, dip the nori strips in the marinade to help them stick. Attach to the tofu fillets, and then roll the fillets in the cornflour. Heat the oil in a skillet over medium-high heat and fry the fillets until golden brown and crispy on all sides. The vegan salmon fillets taste best when served immediately. Serving suggestions: Boiled potatoes, lemon slices, fresh parsley and/or Hollandaise sauce NOTE: You can also cook the tofu fillets in the oven. Just spray generously with oil beforehand, until evenly covered. Then bake at 200°C for about 20 minutes until golden brown. Leftover marinade can be frozen for 3 months and used again for the next time. MAAYAN’S VEGAN SHRIMP https://thehiddenveggies.com/ by Monica Davis When Maayan comes for dinner I always try some complicated recipe that needs his help to prepare. Vegan shrimp had him and Saba discussing how to cut the mushrooms to make them look like seafood. Mayan, with Itamar next to him, is reading something from A Potpourri of Memories. It has always been a great pleasure to see the warm relationship between Itamar and Maayan. We never failed to be amazed that when sitting next to each other there was a period that they spoke through their phones.
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