Vegan carrot salmon with tofu cream cheese
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You don't have to pass on seafood anymore with this vegan salmon recipe.
All you have to do is peel a carrot and season with a few simple ingredients.
Cook the peels until soft and the peels have a salmon like consistency.
And enjoy on a tofu cream cheese bagel. You can keep the carrot salmon in the fridge and then have it on a bagel or some bread in the morning. Heavenly!
Carrot salmon ingredients:
- 1 large cup carrot peels (100g)
- 1 1/4 cup water
- 2 1/2 tbsp soy sauce
- 1 tbsp lemon juice
- 1 Sushi sheet
Tofu cream cheese ingredients:
- 300g extra firm tofu
- 2 tbsp lemon juice
- 2 tbsp nutritional yeast
- 1 tbsp olive oil
- 1/2 - 3/4 tsp salt
- Black pepper to taste
Peel the skin off of one or two carrots. Then hold the carrot down with a form and using the peeler again slice off long peels until you get a large cup or roughly 100g worth of carrot peels.
Place them into a pan with 1 1/4 cup cooking water, 2 1/2 tbsp soy sauce, 1 tbsp lemon juice and 1 sushin sheet (also called noori). Cover with a lid and cook for roughly 20 minutes or until the peels have softened and have a salmon like consistency.
In the meantime add all tofu cream cheese ingredients into a food processor and blend until you get a smooth and creamy texture. You can also use normal firm tofu but then you need to squeeze the water out a bit, otherwise it would be too runny. You can do this with a tofu press (you can get one in my shop even).
Toast a bagel and spread the tofu cream cheese on top. Take the carrot salmon out of the pan and let cool down for a bit (you can also remove some of the bits from the sushi sheet that will have dissolved a bit if you like, but it's not necessary).
Add the carrot salmon to the cream cheese bagel together with some capers and season with some cracked black pepper. Drizzle some lemon juice on top and garnish with fresh dill. Enjoy!
And if you like this recipe you will also like my vegan fish & chipcs recipe.
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