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Creamy vegan salmon gratin recipe
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Creamy vegan salmon gratin

Succulent tofu fish in a creamy cream sauce – hardly anyone can resist this warm, hearty, delicious meal. It tastes tender, spicy and creamy. What's more, the creamy vegan salmon gratin can be conjured up on the dining table in no time at all with this recipe if you have already marinated the tofu the day before.
Course Main Course
Prep Time 15 minutes
Cook Time 35 minutes
Time for marinating 1 day
Servings 2

Equipment

  • Casserole dish

Ingredients

for the tofu salmon

  • 400 g natural tofu (2 tofu blocks, 200 g each)
  • 2 nori sheets
  • 150 ml beet juice
  • 5 tbsp linseed oil
  • 3 tbsp soy sauce
  • 2 tbsp rice vinegar
  • 1 tbsp fish spice
  • 1/2 tsp turmeric powder
  • 1/3 tsp liquid smoke

for the vegan cream sauce

  • 400 ml soy cream cuisine
  • 1 onion
  • 2 garlic cloves
  • 2 tbsp vegetable oil
  • 1 tbsp tomato puree
  • 1 tsp cornstarch
  • 1 tsp turmeric powder
  • 5 stalks dill with leaves
  • 1 tsp salt or to taste
  • 1/2 tsp black pepper or to taste

Instructions

Preparation of the tofu salmon

  • Pat natural tofu dry and squeeze it lightly with a clean tea towel or kitchen paper to remove the excess liquid.
  • Cut each block of the tofu in half from the long side so that you have four fillets.
  • Slightly cut the top of the tofu fillets several times (do not cut through) so that they look like real salmon fillets.
  • Place the tofu fillets in a suitable, not too large, sealable container.
  • Chop nori sheets finely.
  • Put beet juice, linseed oil, soy sauce, rice vinegar, fish spice, turmeric powder, liquid smoke and the chopped nori sheets in a bowl and mix together.
  • Pour the marinade over the tofu fillets, seal the container and leave the tofu fish to marinate in the fridge for approx. 24 hours, turning the fillets as often as possible.
  • Leave the tofu fillets in the marinade at room temperature for approx. 1 hour before further processing so that they warm up a little.

Preparation of the vegan cream sauce

  • Peel and chop onion.
  • Peel garlic and press it through a press.
  • Chop dill finely.
  • Dissolve cornstarch in 3 tablespoons of cold soy creme cuisine.
  • Heat vegetable oil in a pan and fry the onion and the garlic until translucent.
  • Add tomato puree and stir.
  • Pour in the rest of the soy creme cuisine and the cornstarch mixture, season with turmeric powder, salt and black pepper and bring the cream sauce to a boil briefly, stirring constantly.
  • Remove the vegan cream sauce from the heat and stir in the chopped dill.

Preparation of the creamy vegan salmon gratin

  • Remove the tofu fillets from the marinade, pat them dry thoroughly and squeeze out the excess liquid.
  • Place the vegan salmon fillets in a casserole dish that is not too large.
  • Pour the cream sauce over the tofu fillets and bake in a preheated oven at 392 °F (200 °C) for approx. 15 - 20 minutes.
  • Serve the creamy vegan salmon gratin hot immediately.

Notes

  • Instead of using a ready-made fish spice, you can mix different spices of your choice for the marinade.
  • You can adjust the amount of garlic to taste.
  • Instead of soy cream, you can use another vegan cream alternative.
  • You can replace fresh dill with dried dill.
  • You can use smoked salt instead of liquid smoke.
  • See the detailed tips and tricks for preparing the creamy vegan salmon gratin at the top of the article.