Vegan salmon is a hard sell, but this one has been tested over and over specifically on non-vegans, and it’s absolutely spot on. The tofu in this recipe is so perfect because it all comes down to the marinade. The sauce is the boss!
First, cut the tofu into thirds and make little slices on one side. This not only helps the marinade soak in but it gives the appearance of fish.
Next up, add all the marinade ingredients for the tofu into a mason jar and shake until fully mixed. Place tofu onto a 9x9 baking dish, and pour the marinade over the top of the tofu. For extra credit, take a spoon and keep spooning the marinade over the top of the tofu for 1-2 minutes. Let marinate for 30+ minutes flipping the tofu half way. The longer it marinates, the better!
As the tofu marinates, add your riced cauliflower, sesame oil, and salt to a medium cast iron skillet on medium high heat. Sauté for 5-6 minutes while stirring consistently. Once your cauliflower is softer, remove from heat. Set aside. (Tip: If you are using pickled red onions or cashew cream as a garnish later on, now is a good time to make those.)
To make the salsa, add all ingredients into a bowl and taste for salt. Set aside in the fridge.
After the tofu has marinated for 30+ minute, add to your an air fryer at 400 degrees and cook for 12-15 minutes, until the edges begin to get crispy and golden brown. If baking in an oven, bake at 425 for 20-25 minutes.
To serve, grab 2-3 bowls, and add a generous amount of cauliflower rice to each bowl. Then place one piece of tofu on top of the bed of rice, then add a hefty spoonful or two of salsa next to it, and garnish with sliced green onions, slices of cucumber, and white sesame seeds. Optional and highly encouraged to drizzle spicy cashew cream and add pickled red onions.
Enjoy immediately!
