Vegan 'Salmon' Flakes

‘Salmon’ Flakes

• 40g dried yuba sticks, rehydrated
• 180-200g extra firm tofu, drained and pressed
• 1 cup (240ml) kombu dashi broth*
• 1 tsp (5ml) rice vinegar
• 1 tsp (5g) sugar
• 1/4 tsp (1g) mushroom stock powder
• 1/2 tsp (2g) salt
• 1 tsp (5g) beetroot powder**
• 1 nori sheet, torn
• 1 tsp (5g) flax seed oil

Spicy Mayo ‘Salmon’

• 1/2 cup (125g) ‘salmon’ flakes
• 2 tbsp (32g) kewpie mayo, to taste
• 3-5 (15g) tsp sriracha, to taste

1. 1

   Bring a small pot of water to a boil and add yuba sticks. Boil for 2-3 minutes or until softened. Drain and rinse with cold water. Alternatively, you can rehydrate them overnight in warm water. In the meantime, press extra firm tofu to remove excess liquid for 15-30 minutes.

2. 2

   Finely cut the yuba into small bits with scissors. Using a grater, grate the extra firm tofu. At the end, you’ll be left with a small piece in which you can crumble into the bowl.

3. 3

   Optional: Torch the yuba and tofu for a smoky flavour. It won’t give off too much colour of charring but adds a smoky cooked flavour to the tofu and marinade.

4. 4

   Add the kombu dashi broth, rice vinegar, sugar, mushroom stock powder, salt and beetroot powder and nori to a shallow container. Add the yuba and shredded tofu and marinate for at least 30 minutes or overnight.

5. 5

   Remove from fridge and remove the nori. Drain the marinade in a bowl (save the marinade) and press out as much liquid as you can. Drizzle with 1 1/2 tbsp of neutral oil (I used canola). Now, you have three options: Torch: torch until you get some smoky-flavour. Again it won’t brown too much but adds flavour!

6. 6

   Pan fry: over medium high heat until you get some colour.

7. 7

   Bake & broil: at 400 for 12-15 minutes and then broil for 2 minutes, toss and another 2 minutes or until you get some nice charging. You don’t want them to be too dried out or they become chewy.

8. 8

   Remove from heat and drizzle in flax oil, and toss it all together. Now your ‘salmon’ flakes are ready!