Vegan Salmon Fillets:
1. Begin by adding all marinade ingredients (beet juice, teriyaki seaweed sheets, 2-3 cloves of garlic, umami seasoning, miso paste, nutritional yeast, capers, soy sauce, lemon juiced) to a high-powered blender and blend until smooth.
2. Drain your tofu and slice diagonally, then down the center to create your “salmon” shape. Feel free to shave more off the top if needed.
3. Add your tofu to an airtight container along with your marinade and marinate for 5 hours to overnight.
4. Once marinated, top the tofu with your Tuscan seasoning, then sear in 1 tbsp avocado oil over medium-high heat for 2-3 minutes each side. Enjoy over mashed potatoes and asparagus!
Mashed Potatoes:
1. Begin by peeling your 5-8 russet potatoes, dicing them, and adding them to a large pot of water along with 10 cloves of garlic.
2. Boil them until fork tender and drain.
3. Next, add in your large pinch of salt, 1/2 c plant milk, and 1/4 c coconut yogurt. Blend with an immersion blender OR mash with a potato masher.
4. Top with chives and olive oil, then serve.
Asparagus:
1. Begin by chopping off the stems of 1 bunch of asparagus, then placing them in a straining basket and steaming until bright green (around 3 minutes).
2. Next, add 1/2 tbsp avocado oil to a pan, and sauté your asparagus and 3 cloves garlic until nicely charred — around 3-5 minutes. Serve immediately!
