Vegan Salmon Fillet with Creamy Dill Sauce

Tofu

1. Drain the tofu then pat dry.
2. Cut in half lengthways then in half again to make 4 rectangular chunks (they don’t have to be perfect)
3. Take a chunk of the tofu and using a sharp knife, score some lines diagonally across one side (be careful to only cut to about half way through – not all the way through). Repeat with the remaining three pieces and set aside (handle them carefully as they can come apart quite easily until cooked).

Marinade

1. Place all ingredients in a high-speed blender and blend until very smooth.
2. Place the tofu chunks in a small, airtight container and then pour the marinade over the top so that all four pieces are completely covered.
3. Leave to marinate for a minimum of an hour but ideally overnight.

Frying 

1. Remove the tofu from the marinade and then coat each piece thoroughly (on all sides) in the cornflour.
2. Using a large frying pan, heat a little oil on a medium heat then place each of the tofu pieces into the pan.
3. Turn each piece over and fry until golden on all sides.

Creamy dill sauce

1. Using a small saucepan, fry the garlic in a little oil on a medium heat for 2 minutes.
2. Add all the other ingredients and heat for a further 3-5 minutes, stirring frequently.
3. Pour over the vegan salmon to serve.

Optional serving suggestions: fresh dill, green beans, kale salad, lemon pasta, lemon wedges, pan-fried asparagus, quinoa, rice, roast potatoes, salad, smashed new potatoes, steamed broccoli (or any other steamed veg you fancy)