Mother North Tofu: Vegan Scandanavian 'salmon' Delight

Named after the Satyricon song of the same title, I'm obsessed with Scandanavia but often have to miss out on the food due to my dietary choices...and a lot of their meat and fish dishes are hard to just translate into tofu and lentils. Tofu also can't really be poached. This tofu concoction is based on various Swedish and Norwegian recipes I looked at for poached salmon, or baked/grilled fish. It is pretty easy to throw together and is a nice break from the grilled tofu I'm always making on the stovetop. NOTE to salmon eaters...it's not supposed to taste like it so review fairly! This recipe is aimed at people who have an acquired taste for tofu.

• Ready In: 50 mins
• Serves: 3-4
• Yields: 3-4

Ingredients

• 1 (16 ounce) package extra firm tofu, cubed
• 2  tablespoons olive oil
• 1  tablespoon white vinegar
• 1⁄2 teaspoon sea salt
• 1⁄2 teaspoon  dried lemon zest (use 1 tsp if fresh)
• 1⁄2 teaspoon ground black pepper
• 1⁄2 teaspoon dried dill
• 2  tablespoons fresh parsley (approx)

Directions

1. Cut the tofu out of the package and drain the excess water. Cut into cubes.
2. Dry out the tofu thoroughly until there is no more water coming out if you prod it-- my method is the lazy way as follows-- just shove the bowl of cubes in the microwave for 5 minutes on high, then press down on it with paper towels over the sink to drain excess water. Let stand for 10-15 minutes.
3. Make a baste of the remaining ingredients except the parsley. Marinate the tofu with this baste, stirring or brushing well to make sure it's dispersed.
4. Lightly grease a small baking dish (a pie pan will do) with some olive oil, then place the marinated tofu in it.
5. Bake at 350F for 25 minutes, then garnish with fresh parsley. Serve with boiled potatoes and cucumber salad, which I have a nice recipe for!