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nickyrenee42
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Prepare your vegan salmon flakes by grating the extra firm tofu into flakes using a cheese grater (i use the big holes in my grater) into a mixing bowl.
Next, in a small bowl, mix together rice vinegar and miso paste until smooth.
Then, add in beetroot powder (optional for pink colour), kelp powder (optional for fishy taste), garlic powder, salt, turmeric and better than bouillon (or around ½ cube vegetable bouillon cube, crumbled). Mix well until smooth.
Add in water to thin out the mixture (1-2 tbsp of water) and crumble in a nori sheet with your fingers. For a very strong fishy flavour, you can blend up all the sauce ingredients with the nori sheet using a small blender (optional).
Mix the vegan salmon mixture well and pour into the grated tofu. Mix well to evenly coat.
Heat oil on medium-high heat on a non-stick pan and add the pink tofu salmon flakes. Cook for 3-5 minutes, stirring frequently until cooked to your desire.
Enjoy right away or store in a tightly sealed container in the fridge for up to 4-5 days.