Crispy Vegan Salmon with Asparagus and Dairy-Free Hollandaise

Vegan

A 570-calorie Lunch recipe from MunchInIt. Serves 2. Prep 10 min, cook 15 min.

Ingredients

• 250g firm tofu (pressed and sliced into 2 salmon-like fillets)
• 1 tbsp nutritional yeast
• 1/2 tsp smoked paprika
• 1/4 tsp turmeric
• Pinch of nori flakes (optional, for sea flavor)
• 1 tbsp olive oil
• 200g asparagus, trimmed
• 1 tbsp vegan butter
• 1 tbsp all-purpose flour
• 1 cup unsweetened plant-based milk
• 2 tbsp lemon juice
• 1 tbsp Dijon mustard
• Salt and black pepper to taste

Instructions

1. Prep: Press firm tofu for at least 30 minutes, then slice into two "fillets". In a shallow dish, mix nutritional yeast, smoked paprika, turmeric, and nori flakes (if using). Dredge the tofu fillets in the spice mixture, ensuring an even coating. Trim the woody ends off the asparagus spears.
2. Hob: Heat olive oil in a non-stick pan over medium-high heat. Pan-fry the tofu fillets for 4-5 minutes per side, until golden brown and crispy. Set aside.
3. Hob: While the tofu cooks, bring a small amount of water to a boil in a separate pan. Steam the asparagus for 3-5 minutes, until tender-crisp. Alternatively, air fry at 200°C for 6-8 minutes until tender-crisp.
4. Hob: For the Hollandaise, melt vegan butter in a small saucepan over medium heat. Whisk in the flour and cook for 1 minute to form a roux. Gradually whisk in the plant-based milk until smooth and thickened. Remove from heat.
5. Hob: Stir in the lemon juice and Dijon mustard into the Hollandaise. Season with salt and black pepper to taste.
6. Assemble: Place the crispy vegan salmon fillets on plates, alongside the steamed or air-fried asparagus. Drizzle generously with the dairy-free Hollandaise sauce.
7. Top tip: For extra crispiness on the "salmon", you can shallow fry in a bit more oil until deeply golden and a good crust has formed.