- Today, we're gonna be making vegan salmon.
Oh, oh my gosh. I'm so excited to try this.
- I mean... (mumbles)
(chuckles)
It's not really salmon. (laughs)
- Hey, what's up everybody?
It's your girl, Merle,
and today we're gonna be making vegan salmon.
Yeah, I know. We've done that before.
Doesn't this look like fish?
(laughing)
- I kind of wish I didn't see this.
- But today we're gonna be making it out of...
(drum rolls)
Tofu.
Sound too easy?
Well, listen, this recipe is based off of a video
that I saw by the guys at Bosh.
They are always doing all kinds of really cool vegan stuff,
so if you haven't checked them out, go do that.
(record scratch) But not until you
finish watching the video here.
So just wait.
They made this vegan salmon that looks so convincing.
It looks so good, and they use beet juice
to give it the color.
Color me intrigued, you know? Color me intrigued.
So today we're gonna try that out.
Let's not waste any more time.
Let's get into it.
Our first step is to use some super firm tofu.
Super firm. Super, super, super firm.
As firm as they can get it.
And we're gonna cut it into fourths
and then we're going to put it in, I'm using a baking pan.
We're gonna put it in there
and we're gonna pour some beet juice over it
to give it the pinky salmon color,
and we're just gonna let it marinate for a little bit.
Once we've covered it with our beet juice,
I'm gonna pop it in the fridge
and we can marinate it for about 20 minutes.
All right, so we're gonna pat these dry
with some paper towels.
I'm a little curious about how the beet flavor
isn't gonna make this thing go haywire,
but I'm open to it.
Oh man.
This looks like a crime scene.
All right, and now that our tofu is all marinated
and good to go, we're gonna transfer
all of our ingredients into a baking pan,
and we're gonna start with something
you may be familiar with for other dalliances
we've done with vegan fish.
We're gonna use some nori sheets,
which as many of you know is a dried seaweed,
and it'll add the fishy flavor that we want
for our vegan salmon.
So we're gonna go ahead and pop those in first.
You know what else?
It'll also probably look like the skin a little bit
of a salmon when it's done.
A little bonus.
All right.
And then we're gonna put our tofu on top.
These tofu things look gnarly with the beet juice.
Ooh.
Ugh.
I don't even know what it feels, you know what?
I'm gonna just tell you what it reminds me of,
and I've never seen this in real life,
but if I could think of what zombie meat looked like,
I think it would probably look like this.
Doesn't that just make you want to try it?
We've got our nori and our tofu,
now we're gonna add in some white wine,
some capers,
some caper brine,
some lemon zest.
Now they used fresh dill, I'm using dried dill.
It's not that deep, I just couldn't find any fresh dill
at the grocery store that I was at.
So take that as you will.
And this is not their exact recipe
because their baking times and temperatures
were not in the video that I saw.
They're in their cookbook, so by their cookbook
if you want the full recipe.
This is me going off of what I can glean from the internet.
I mean, this looks cool.
No matter how you shake it, this looks really cool.
So I'm gonna bake this at 350 degrees fahrenheit.
That's 190 degrees Celsius.
I think.
Hey Alexa, what is 350 degrees fahrenheit in celsius?
- [Alexa] 350 degrees fahrenheit is about
176.7 degrees celsius. - Damn.
Let's try that again.
Now we're just gonna bake this at 350 degrees fahrenheit.
That's 176 degrees celsius. (clapping)
Is that way too specific?
You get it.
I'm trying to be inclusive.
Uh, let's pop this in the oven.
(gentle music)
Cool.
Ah!
Oh my gosh. I'm so excited to try this.
Because let me say, if this tastes good,
I'm like, I'm thinking about adding this
to the weekly rotashe.
It's rotation.
All right, let's just try it.
(tense, percussive music)
(triumphant orchestral music)
Wow, okay. Ooh.
Mmm.
Oh baby.
I am into this. Good work, Bosh.
This is really, really good. (clapping)
First of all, I didn't know what to expect
but the flavors come together in such a nice way
and the nori adds a nice salty, fishy flavor.
The texture isn't exactly like fish,
but that's to be expected because it's not fish.
(gasping) Spoiler alert.
(upbeat, dramatic music) (big cat growling)
Okay.
I've got something delicious for you today.
- Ah!
Uh?
(Aria laughs)
I'm trying to process what this is.
Ooh, I smell seaweed.
Okay. I smell seaweed.
(dramatic orchestral music)
Mmm.
Mmm-mmm?
Like salmon?
- Yes. (laughing)
- I mean... (mumbles)
(chuckles)
It's uh, it's not really salmon. (laughs)
But just from a taste perspective, obviously,
tofu won't taste like salmon,
despite I'm assuming you tried adding a few
different elements to make it more seafoody tasting?
As pure taste, I'll give it a nice 7.2.
It's good. It's not bad.
You know, not the best thing you've given me,
but I'll take it as a little afternoon delight.
- Thank you so much for watching.
Let me know in the comments below
if there's anything else you'd like me to try.
And with that, I bid you adieu.
Have a beautiful day.
(machine whirring)
(Merle laughs)
My legs aren't that strong.