Mother North Tofu: Vegan Scandanavian 'Salmon' Delight – a delicious recipe with olive oil, white vinegar, salt, lemon zest, ground black pepper, dill. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Cut the tofu out of the package and drain the excess water. Cut into cubes.
2
Dry out the tofu thoroughly until there is no more water coming out if you prod it-- my method is the lazy way as follows-- just shove the bowl of cubes in the microwave for 5 minutes on high, then press down on it with paper towels over the sink to drain excess water. Let stand for 10-15 minutes.
3
Make a baste of the remaining ingredients except the parsley. Marinate the tofu with this baste, stirring or brushing well to make sure it's dispersed.
4
Lightly grease a small baking dish (a pie pan will do) with some olive oil, then place the marinated tofu in it.
5
Bake at 350F for 25 minutes, then garnish with fresh parsley. Serve with boiled potatoes and cucumber salad, which I have a nice recipe for!
70
kcal
Calories
8
g
Fat
1
g
Carbs
FatCarbs
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 (16 ounce) package extra firm tofu, cubed, 2 tablespoons olive oil, 1 tablespoon white vinegar, 1/2 teaspoon sea salt, and more.
Yes, Mother North Tofu: Vegan Scandanavian 'Salmon' Delight falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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