Couple experiments with making tofu replicate the texture and fishiness of salmon.
Marinade is full of seaweed(flavor) and beet juice(color).
The “skin” is made with rice paper and nori. Struggled to keep the skin stuck to the tofu, and varying cook methods achieved varying levels of crispness. But on the whole- great stuff. Great excuse to eat a block of tofu with pretty minimal prep.
I forgot to submit my comment last time, this looks amazing and I’m going to try this tonight! It really looks pink from the beet juice
The color doesn’t penetrate very well, but on the outside edges it really does a lot to trick your mind. I think if you add slices to the tofu to simulate flaking of fish, you could spread the tofu out on a rounded surface and expose more of the insides to the marinade.
Interesting, I wonder if you vac sealed it with the beat juice if it would help penetrate the color further. I have a vac sealer I never use since going vegan 8 years ago.
I don’t know if a vac sealer would help, but I have no experience with one. I’ve seen a recipe that uses one to get marinade deep into a mushroom steak, but mushrooms are not the same as tofu!
Give it a try and report back!