Combine the warm vegetable broth, wakame flakes, white wine vinegar, white miso paste, flaxseed oil, freshly squeezed lemon juice, paprika powder, fine kelp, capers brine, capers, garlic powder, beetroot powder, turmeric powder, and nutritional yeast in a high-speed blender. Blend until smooth. Pour the blend into a deep container like in the photo.

Make sure the tofu has been drained and pressed for 30 minutes.

Then cut it into 4 slabs like in the photos.

Now create the flaky texture by slicing the tofu slices partway through repeatedly (like in the photo). Do it very carefully so you don’t cut the tofu slabs all the way through.

We use two straws to help us not cut all the way through by accident.

Now carefully add the tofu slabs inside the container with the marinade, being very gentle so they don’t break. Make sure both sides of the tofu slabs are well covered in marinade. Refrigerate overnight or for a minimum of 8 hours (don’t skip this step!).

The next day, extract the container from the refrigerator.

Carefully extract the tofu slabs from the marinade, and place on a cutting board with the side that is intact (not flaky) up. Using a spoon place some of the marinade on top of both sides of the slabs, tapping with your fingers a bit.

Cut the nori sheets the exact same size as the tofu slabs. Place them on top of the intact side of the slabs (the one that’s not flaky). Tap with your fingers a bit, and now squeeze half the large lemon on top of the nori sheet covered slabs. Tap with your fingers again until the nori sheets are completely wet and “stuck” to the tofu slabs. Let them sit for 5 minutes.

In a medium-sized bowl, place the cornstarch.

Place the nori covered tofu slices into the cornstarch, nori side down. Cover the nori side with cornstarch but don't cover the flaky side.

Heat a non-stick skillet with a little of canola oil.

Gently place the vegan salmon in the skillet with hot oil, with the flaky side up. Shallow fry on medium-low heat for 3-5 minutes until golden. Very carefully turn and cook the other side for 3-5 minutes too.

Very carefully take out of the skillet.

Place the Gluten-Free & Vegan Salmon Fillets on a serving platter along with grilled asparagus, boiled potatoes, dill, lemon slices, and Vegan Hollandaise Sauce for the best meal ever!

Consume the vegan salmon with a good squeeze of lemon juice on top for the freshest most delicious vegan salmon ever!