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