Vegan salmon pâté

Ingredients

• 200 g extra-firm tofu
• 100-120 g cooked red sweet potato (or carrot)
• 1 piece nori seaweed, about 6×7 cm
• ½ teaspoon lemon juice
• ½ teaspoon rice vinegar
• ¼ teaspoon ground ginger
• ¼ teaspoon dill (optional)
• ¼-½ teaspoon salt
• A pinch of ground black pepper (optional)

Missing an ingredient?

• What to use instead of lemon
• What to use instead of black pepper
• What to use instead of firm tofu

Instructions

1. Drain the tofu, wrap it in cheesecloth or a thin cloth, twist and squeeze out as much water as possible (you'll be left with 120 to 150 g).
2. Toast the nori over high heat in a nonstick skillet until dry and crisp.
3. Put the sweet potato, tofu, nori and the rest of the ingredients in the blender and blend for 3-4 minutes: it will look dry at first, but it will turn into a smooth, even mixture.
4. Taste and add more salt if needed. For a stronger flavor, add ½ teaspoon of liquid smoke and another piece of toasted nori.
5. Let it rest in the fridge for at least 2 hours before serving.

Nutrition facts

Approximate, per serving (about 51 g). Calculated with data from USDA FoodData Central.