Making Vegan Salmon out of Tofu .... and it's actually GOOD!
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Making Vegan Salmon Out Of Tofu!
I recently saw a video from @Goodful where @MerleONeal made a recipe from @BOSHTV (whew... is that enough creators in one post) hahah She made their Vegan Tofu Salmon, and honestly it looked pretty good, so I wanted to give it a try! Like always though I wanted to make my own version, see if there was anything I could do to make it more like fish. Its already pretty awesome on its own so lets see if we can improve it.
Goodful video • I Tried Making Vegan S...
Bosh video /
The improved version I came up with is simply
2 piece of extra firm pressed tofu
1 teaspoon mushroom extract
1 tablespoon protein powder
1 tablespoon methycellulose
1/2 cup beat juice
1 cup water
Top with
Capers to tastes
1 teaspoon caper liquid
Lemon zest or squeeze of lemon
1 splash of white wine or a white wine vinegar
Dill to taste
Salt to taste
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/ saucestache - JOIN the SauceSquad
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The goal of SauceStache is to continue trying something new, something new to me and something different.
I find inspirations from you the SauceSquad and my constant hunt of social media to see what food is being made around the globe and how can I try to make it. Lets try to make some food and have fun!!
Do you think freezing the tofu would allow the more flavor to come in and flake like salmon
Slicing and letting it freeze with the beet juice marinate, maybe? Maximum time to penetrate the tofu with the coloring and flavor.
AHHHHHH This is what I love! I totally bet that would really help with the texture and flavor!!
@@SauceStache Did you ever watch East Meets Kitchen spare ribs episode where she used jackfruit and soy protein isolate to make Chinese spare ribs. First drain the tofu and press out as much liquid as you can, then create the flavor brine. Soak the tofu in the brine and THEN freeze it. Then thaw, blend and use the soy isolate with the methyl to bring it back together...?? I know that it would be quite the process. I am trying to think of a food that would simulate the flackiness.
Yeah!!! I totally watched that recipe! It was wild! I need to take a look at it again, but I can see where you are going with this!!
@@SauceStache YES! Freezing, thawing, pressing and marinating overnight!
I love that you used seaweed for the skin!! This was awesome Mark!
Thanks Emma!!!!! I had to get creative quick haha
I used to think sushi skin was fish skin lol
emma would u make vegan recipes too? 🥺
@@cattlyy_ yes i want that too🥰
I just realized I never learned his first name until today
I JUST KNOW IN A FEW WEEKS YOU WILL PERFECT THIS 🔥
hahahah thanks so much Natalie!!!! This one was really fun... honestly that minced up one was/is still my favorite haha that was good!
I was thinking the same thing. This video is just "part 1" 😁
I real like these plant based fish alternatives. Commercial fishing is killing our oceans, I’m not much of a seafood guy but if y’all can make a vegan shrimp and tuna I’d be all over it.
I made a shrimp in the past, but I really need to work on it again to nail it! As far as raw tuna there is a company called Zeastar that makes a WILDLY good vegan sushi tuna
Try BeLeaf brand shrimp! As for making shrimp, you need konjac!
And fish farming isn't a good solution either, as fish farms can be even worse than simply killing our oceans, depending on how you look at it.
@@rdizzy1 plus they also kill oceans lol.
@@MyCommentsRMaturelol The reality is that any corporation or business views profits above morals, so insane levels of regulations and enforcement of those regulations is necessary. Otherwise, say byebye to the environment.
I make a vegan fried Chinese fish from a book I bought in mainland china, it uses a sheet of nori on the bottom as the skin and a filling of enoki mushrooms, water chestnut and sliced tofu puffs, seasoned with shitake and kombu broth. The entire lot is wrapped in a tofu skin, lightly scored and fried. There's a simple "five flavours sauce" with it that's kind of a vinegary less sweet version of sweet and sour.
Sounds interesting, what's the book called?
@@adriandatura something like Chinese Vegetarian Cuisine. You can't really buy it from Amazon, as it has no ISBN. You can sometimes find the odd copy on eBay. I got a few over there, they're a secret weapon if you want to cook unusual Chinese temple style food
@@sohatyi Thank you! All this talk took me on an hour long hunt for temple cuisine recipe books to add to my ever-growing wish list
chinese vegetarian food are superior, their mock meats can be so realistic
So, it costs like a hundred dollars? For godsakes, get your mind together, brother.
I recently bought a package of vegan fish fingers and they really tasted like fish fingers. I looked through the ingredients and noticed they added flax seed oil. There was no other aroma added, only spices. Now partially oxidized flax seed oil has a fishy smell and taste. Maybe adding flax seed oil and heating it up a little could bring a fishy taste to homemade vegan fish alternatives?
My memory might not be 100%, but I think there's a brand that does seaweed flaxseed oil. I imagine it would be easy to make yourself!
I made the carrot lox with regular flax seed oil. That, a little salt and the nori made it so close to fish it was creepy.
@@lorrainewilliams7896 Sounds good, I will have to look out for some!
Ooh, are you taking about gardein fish fillets? Those are delicious!
@@lorrainewilliams7896 Aye, I tried that as well, it was VERY good. I might try it with the block of tofu but let it marinate overnight.
Really appreciate that you show experiments that don't always succeed fully! It helps to see the process. Thanks!
Thank you!! I really appreciate you!
I've done this before but marinated sliced tofu in seaweed flake water, then wrapped in nori sheet. Works a treat! Great job. Always a pleasure to watch your videos 😊
That's a great idea!!!
@@SauceStache thanks! It was then battered and deep dried for some good todo-fish n'chips! 😊
I feel like fish is the hardest thing to make vegan. But every year I feel like we get closer and closer. Can’t wait to see the future of vegan “fish” !
It is TOUGH!!! I saw you tried the Vegan Zeastar!! Its wild right?? ! I have some that I've been really trying to figure out how to work into a video. I made my own rough version but the Zeastar people nailed it!
I feel Gardein's fishless fillets are the closest I've had... in flavor, not texture though.
@@SauceStache oh wow you watched that?! 🙈😂 haha oh gosh thank you! Yes!! They killed it on the texture!! But unfortunately you can’t cook it, so that’s a whole different story to try to make a cooked version. I feel like if anyone can do it, it’s you!
@@Hopeinformer yes agreed!! Just flavor, texture was kinda like their chick’n 🥴 which made it not their best product
There's a restaurant in Portland called Ichiza that has perfectly convincing salmon that they order in. It's so based and it's absolutely perfect. It even has the striping of muscle texture
Try the "chopped" version as Salmon Wellington. The pastry crust will hold it all together, and you can layer spinach and dill on the tofu to add flavour.
AHHHH I LOVE that idea!! I need to do it
Ohhh that sounds goood...
That sounds super tasty! May have to give that a try if I can get my hands on some beet juice.
Genius
“Tons of potential! Lots more salt.”
Words I’ve definitely uttered before 😅
Title: "and it's actually GOOD!"
Video: "...tons of potential!"
Yeah that’s what I don’t like about these videos smh
I was thinking that fish sticks are kind of made from mashed pieces of fish, no? I think the version where you made it into pieces could be breaded, fried and make great fish sticks 👀👀 combine that with some sauce and bam
Maybe for texture try starting with thawed out frozen tofu...?
i like how you changed the testing part of the video, is more interesting now
Thank you!! I really wanted to figure out a taste test that more people enjoyed!
I make a "Tofu tuna" by crumbling up firm Tofu into a mixture of garlic powder, olive oil, soy sauce, vinegar, turmeric (mainly for color), lemon juice, and mayo. It may not be exactly tuna, but it is quite flavorful and works well in a sandwich.
That actually sounds pretty good.
My friend and I tried this awhile ago. We marinated it much longer and even cooked in the marinate to help the flavors get through. Didn’t try the seaweed wrap. That looks great.
I think the longer marinade would totally make a difference!... and cooking it in the marinade too!! Love the ideas, thank you!
To me, the best vegan fish was from a very simple recipe: white shimeji mushrooms pulsed in a food processor with salt, pepper and lemon juice (and some flour to bind it), then you make it into little "steaks" flour it and fry. Has a great flaky texture and tastes and smells like fried fish. Just be careful with the mushrooms because it turns really delicate with the processing.
looks delicious! there's some really good tofu fish and chips in London here and it looks very similar!
Thats awesome!! I need to try a fried version of the sliced tofu to see if I can get the texture closer
I'm glad you tried and enjoyed it! I love your tweaks and tests to recipes, so I'm definitely going to be trying this again with your notes
Thank you so much!!! I kinda want to keep tweaking this one!! I feel like its soo good already that with the right texture it could be really great! Let me know if you mess around with it!
How have NO companies offered you anything yet as a food scientist? I'm not vegan, but what you're doing is revolutionary.
That seaweed wrap is incredibly clever. You always surprise me, dude.
Well thank you!!! I was originally going to cook them in their containers but I realized pretty quick that was probably not a good idea to bake a bunch of plastic containers hahahahaha I needed to figure out the wrap thing quick
Good timing, I just finished Seaspiracy last week. I'm assuming no dolphins were killed in the making of this "salmon".
And no salmons either!
Try using algae oil for the fishy flavor. The vegetarian "fish" I eat uses that and it tastes pretty good.
Algae oil? How do you use it?
@@tabithavanderpool418 you just use it like any other oil.
Amazing video! We are fans of your vids :-) Big love H&I x
Wow thank you so much!! Huge fans of yours! Love all the work you guys do
If you want the color to penetrate the tofu, what works well is to simmer it in an alkaline solution. You can use baking soda or a small amount of pickling lime. If you simmer tofu in a solution that basic, the whole thing becomes very soft and your liquid will penetrate right through it (though you have to time it right - fish it out before it dissolves). Then you can simmer it in an acidic version of the same liquid and it will firm right back up.
Kelp powder in the wet ingredients would be one of the tickets to make it taste seaworthy.
I would like to see some Sauce Stash branded food in the freezer section. I'd pay 6 bucks for 2 fillets.
Watching him do all these hard dishes makes me think he could maybe find a way to make an actually good vegan poutine.
I'm stoked for the next version of this. I feel like you always do one video testing out an idea, then it sits with you for a bit, and then you make a mindblowing followup video that reinvents vegan cooking lol.
:) I just watched that one yesterday! Yes the new improved version is a stunner!
I'd definitely try to play around with yuba for mock fish, seeing that it is already used in Buddhist cuisine for that purpose.
Sounds great!
Fried salmon patties on fried cornbread was a staple growing up for me, the blended version would be perfect for that!
thank GOD cuz 'carrot salmon' AIN'T IT lol
hahahahaha
I tried a variation on this where i marinated the tofu in a kelp dashi with some olive oil and umeboshi paste and cutting thin slices in the tofu leaving a couple of mm at the bottom so I didn't cut it apart to mimic flakey fish texture ~ honestly my verdict is that tofu is not fish aha but it was still tasty
Freeze the tofu and after that press out the water, now it soak up the flavor 😉
Gluten is a common fish substitute in Asia. Use flaked nori in it. And then wrap it in more nori. It’s usually served rolled and sliced the size of sushi. Go ahead and put msg in it as well. You can get the flaky texture more easily with gluten.
You're channel is on a whole different level !! I've seen a LOT of vegan TH-cam channels and yours is my favourite.
Sauce, I have a request that I feel a little shameful for. Could you...could you try to replicate spam? I love spam. Too much.
He already made a video about how to make vegan spam. th-cam.com/video/osuJYHS5B0c/w-d-xo.html
Looks amazing! Very excited to see this work! I did a smoked salmon with carrot that turned out well. Hoping to add your baked salmon style to the menu! Keep rocking it
Thats awesome!!! The minced version was my favorite but I think with some tweaking the sliced version would work REALLY well!
Hey guys, I just had an idea. Why don't you make your own tofu starting from the soy milk? Use beetle juice instead of water and flavour it so that the tofu gets pink everywhere and it's already tasty when you cook it. To make the beetle juice water for the soy milk even tastier, boil it with kombu to get an even fisher taste. You can still use capers, black olives and stuff to garnish but the objective is to have your tofu taste like fish out of the box.
I really don''t like the look of the red beet juice / white tofu mixture: it reminds me too much of the little cotton balls soaked in blood from a tooth cavity (I had my wisdom teeth pulled out 10 years ago). I think I'll replace the beet juice with *carrot* juice with some added turmeric and saffron. It gives you some kind of "paella" flavor.
Bosh always flatter to deceive. Their food is almost always lacking in flavour and texture.
There's a "tofu" chef Jorge does with vegan milk and chickpeas that seems delicious to make like fried fish if you add seaweed on the milk.
MORE TEST KITCHEN FUN!! this is a fantastic idea. I thought maybe you'd use the fishleaf for the flavour. Ty for the vid.
interesting :)
Also salmon meat is kinda greasy too so maybe drizzle some vegetable oil over it while it is cooking and marinate it with the seaweed so it gives it more of the fishy flavour ? :)
Ahhh totally true! I almost wish I would have also marinated it in some coconut oil for a while too or somehow incorporated some fatty pockets!
Express VPN kicks ass. Very easy to use and to troubleshoot. I already use them.
Love the experimental style!
Maybe a broth made out of ramen staples, kombu, wakame and Shiitake, boiled down til it's thick and then marinate the tofu in that?
Perhaps a seaweed stock mixed with the beet juice would help bring more oceanic flavor to the party. Maybe use a toothpick to poke a few holes in the tofu before your brine it, and when you do brine it, go for 30+min to allow absorption? that's my hot take! I'm gonna try it for sure, then season like y'all did
Totally!!! I bet that would come out awesome !! I think any way to get more flavor into this would totally amp it up!
@@SauceStache Making a dashi stock really added that nice briney flavor! Plus with kombu, after using it to make stock, you get to oil,salt and bake them into chips! Boom! Fish'n chips! My oven's kinda wonky so there's some charring BUT. thank you for sharing this cool salmon tofu :>
I made Bosh’s version a few nights ago and I’m definitely taking notes from your video for the next time I make it! Mine tasted good, but needed more flavor. I think I might marinate mine in more than just beet juice (caper brine, white wine, lemon, shredded nori...) and let it sit longer. Oh, and maybe add vegan butter.
You are turning into my favorite food tuber, all these ideas are awesome!
I wonder if the added surface area of the 'burger' one is what's making it more flavorful.
I'm not sure how much would I enjoy your recipes,
I'm not sure how much I'd relish your vegan dishes.
But one thing for sure,
I really respect you for all the hardwork you do trying to make plant based foods taste like meat and fish.
I really appreciate the efforts you put into it.
Thank you! All im trying to do is pass ideas! If you never try a single recipe of mine, but it inspires you to try something new plant based.... then I feel good!
I’ve tried a recipe but with just regular tofu and you mash it up with a fork, mix in some cut up tofu skin, corn starch, season and place some on nori sheets then pan fry! It’s so delicious! ☺️
That’s awesome
So what if... you took the burger one, used a bit more binding in it, steamed it, then sliced up the slices and repeat the methyl cellulose step and then baked it? You'd have the flavour and hopefully amazing texture although you'd probably sacrifice the look.
That sounds like a good idea
Once you perfect it, what do you think of doing smoked "salmon"?
I love this channel so much. Appreciate you playing with food science!!
I’m not vegan but I love your videos, I do love the vegan Burger King whopper have you tried it?
Thank you!!! yeah I get it every now and then when im on the run!! hahah its good!!
I have some vegan fish sauce I bought for some reason. I think I’ll try it with tofu sliced super thin and the methylcellulose technique. I’ve also got a few different kinds of dried seaweed so it might be fun to experiment with those too.
Oh I bet that would be good!!!
It's so awesome how many possibilities there are for vegan options! I love it. Great dish Mark!
Yum! This looks fantastic 💖😊
check of the Easy Vegan, he made a fish tofu where he also cut it into slices, then deep fried it!
He was one of my favorite TH-camrs. Wish I knew where he went, as he hasn't posted in over a year. Yes, absolutely, his fish and chips video was brilliant. Thank you for mentioning him. ♡
Pow! The wizard is back. 🤣✌️
hahahahaha Thanks!!
1:16 why is the audio lagging der
How about very thin slices of tofu while sticking the nori between the slices and still soaking it in the beetroot juice to give it a more salmon like finish, plus capers etc.? 🤔
P.s. I am a huge fan of your recipes 🙏
ohhhhhhhh that could totally work! The appearance might be odd, but I bet the flavor would be a lot more amped up then what I had here! Love that idea
@@SauceStache sure would look a lot less like the real thing, but I'm favour of flavour here 😂🎉
A fishy marinade should have been made to soak them in. I swear by Irish Sea Moss powder, and with kelp AND nori sheets, veg broth. Soak for 30 mins and then go for it. Works amazing for banana blossoms so I know it would work for Tofu. Gonna try it today.
Why didnt you use the fish leaf ?
Have you thought of freezing firm tofu a few times. It helps create bigger holes, which might make it easier to add more flavor.
Incredible! We definitely have to try it! 😍💚
You should!!! the minced version is my favorite!
I think you need to try adding some vegan fish sauce for more flavor but a great idea with the seaweed tfs
I love whenever it isn't the best the reaction is 'it's got tons of potential', so positive
I don't have beet root powder. Would beet juice from a can of canned beets work in this case? Might I use the beets pulverized also? Thanks love your videos. Liked, subbed and donated long ago!
I actually used a beet juice for this one!! The beet powder loses its color when you cook it! Using the beet juice or even the pulverized beets would TOTALLY work! and thank you so much for you support, I really appreciate you!
@@SauceStache I am going to try this and also making w WTF and kelp powder, beet juice, maybe a bit of turmerice to make it orange. Thanks Stache, you and Monica rock!
Aww thank you! I'll tell Monica!
Soak the tofu in soy sauce
I don't really remember what salmon tastes like, but I've had some success replicating a fishy flavor with a combo of msg, the triple kelp flakes you've used in a few of your videos, maggi seasoning (I've been told it tastes like fish sauce), salt, soy sauce, and some powdered veg consommé. Could try adding some of those things to the broth you steep it in?
I feel like you could do the method where you freeze it twice to get it all flaky
Tipp for the next time. When you want to add flavor into the tofu....freeze, unfreeze and press all the water out of the tofu...mabye take plates and books for this method. after that, the tofu would act like a sponge :)
There you got the flavor inside the tofu.
Sry for bad englisch.
i tryied
I tried to do a similar recipe with transglutamisase (TI so vegan) and tvp and it turned out great. I infused nori in boiling water, boiled the tvp in it, blended the tofu with the tvp and the transglutaminase (to improve the color, it's certainly possible to add coloring with beetroot powder and beta-carotene). Put it in a plastic warp for a night and it should be set. I cooked it with canola oil and salt , that was nice. Methycellulose can certaily improve the texture during the cooking but I did not try it
Ahhh this is awesome, so I haven't messed with transglutamisase... I need to though, I have some in my pantry!! I've heard it doesn't bind plant proteins so thats why I havnt messed with it at all.... but this is giving me hope!
Thanks so much for the tips!
@@SauceStache It's binding but it's pretty fragile, it's working pretty well with tofu (I also used it in pie and quiche but it's really sensitive to salt and ph)
Yeah I want to mess with it... if you're getting any bind out of it, it gives me hope!
I was thinking, "that could use some fish sauce" and then "oops!" There is vegan fish sauce, however. Never tried it, but if it's any good, it might be worth a try.
Almost all the salmon I get has an orange tint to it. Maybe a little annatto oil in the marinade or maybe some plain ground annatto (achiote) might help.
Hm...more flavor, and more color all the way through...maybe vacuum pack it before marinating, do it sous vide, or maybe even try a flavor injector (hey, somebody's got to use them for something...).
Maybe you can do a similar salmon recipe by using your vegan steak recipe and modifying it?
Are u sure that its salmon? Maybe its large bacon?
THICK seafood tasting bacon!
Very very interesting.... maybe the usage of omega-3 can boost the "fishy" flavor? But yea.... sounded like Monica hit it.... more salt.
Nice concept! I was wondering smth, do you think you can do swordfish like steak based on your knowledge of plant-based meat? 😤
I'd love to make something alike!
And swordfish (with all other big fishs) isn't what you can eat whenever you want... (a lot of problems)
I make (smoked) salmon out of cooked sliced carrots.. marinated in olive oil with vinegar, soy sauce, onion powder, pepper and... the special ingredient...algae oil! That gives the fish flavour.. because... guess what.. algae taste like fish.. why? Because fish eat algae... so fish does not actually taste like fish but like algae!🤩
Title: "and it's actually GOOD!"
Actual reaction: grimaces, hesitancy to finish, frowns
Awesome video! 💫 I bet you can make some delicious salmon burgers/croquettes with that minced mixture. A vegan egg substitute could then bind the mixture together. You could also add in some vegan dashi broth powder for extra umami. It would be 🔥👌🏾
Also, maybe you should try making thin slices on one (or both) sides of the tofu without cutting all the way through. It might be enough to add a flaky texture without it falling apart as easily 🤔
So, just a few thoughts... please message me back, as I'd be happy to collab to make it perfect!
So, you need to press the tofu more, I know you were using the 'pre-pressed' version, and yes its much better than the tub of liquid they usually come in... but it still has the "tofu flavor".
After pressingout any remaining moisture, we have to work on the marinade. I truly think making a "fish broth" with veg stock, kombu, rice wine vinegar, salt, sugar, shalot, bay leaf and beets.
Cut tofu thinly diagonally & on an angle (try to mimic the way the flakes naturally are in fish) marinate overnight, which should allow the flavor & color to better penetrate the layers.
Assemble a similar binder mixture, but without the beet this step & possibly slightly more of the methyl cellulose or even a sodium alginate (I'm not sure how this would be accomplished, but the texture of that in the layers should be close to realistic)
Finally baking is ok, but almost exclusively before going plant based, we cooked fish in a sauté pan... also you could possibly use an insta pot to cook before pan searing to finish...
I hope we can really nail this down & create the best fish ever!
Some Asian grocery stores sell frozen vegan fish. They also use seaweed for texture and flavouring. You should check them out if you can! You could try more kelp/seaweed powder in the mixture for the fishy flavour? Or even the Asian vegan fish/mushroom sauces could give that umami you're looking for. Definitely agree with some other comments that freezing it multiple times would give you that "flakey" texture.
Btw, I really love all of your videos that I've watched so far! Since your channel provides a lot teaching! I also would want to use this comment to teach people how to pronounce agar agar. It's "ah-gar, ah-gar" the "a" is pronounced like ah (rounded). not "ay-gar ay-gar". The same A pronounced in words like want, watch, water. Since, agar agar actually originated in Japan, however, it then brought into Malaysia. But the local adapted its name to our own language. Indeed agar is a Malay word.
Black Salt, Flax is fishy, and pickle juice will help you ) Love the beet juice and a mini crumble idea, maybe baby slice on angles on both sides and marinate )
Hey Stache.. The Modernist Pantry sells about 9 different kinds of Methylcellulose.... any hints on which you use and why? Thanks!
Every Canadian feels your pain about only having two ISP options. Except here they're both slow and they both suck! One had a nation wide mobile outtage today!
Oh, Canada!
Besides freezing it, one thing to try is slow-frying medium-firm. If you just take the whole block of medium-firm tofu, salt, and put it in a frying pan with oil over low heat and let it fry for about 30 minutes per side, only pressing slightly, the block shrinks down and it develops buttery, flaky layers. You can fry it for quite a lot of time for a denser texture.
Also, for fishy flavor, nothing beats the subtle seafood flavor you get from high-quality algal oil!
Try using nori flakes or powder in the marinade and/or in the actual layering. Better distribution of fishy flavor.
Excellent tip from battered tofu "fish" by The Easy Vegan.
Great video! I’m still looking for a really good homemade vegan fish recipe. You should try making it with chopped up yuba instead of tofu, and use agar agar or methyl cellulose to hold it together. There’s a recipe in Miyoko Schinner’s Homemade Vegan Pantry cookbook that uses this method.
I find the 'lot more salt' is frequently required to make vegan stuff more convincing - especially vegan bacon.
OK, now. You convinced me!!!!! I am a vegan and only eat accordingly. However, since your are doing wonders for the vegan lifestyle I am joining your channel. Looking forward to your creative vegan selections. Cheers!
I would love tô try BUUUUUT WHERE DO I GET THIS INGREDIENTS??? not quit easy
Very interesting experiment, it reminded me of what the Easy Vegan did, slicing the tofu and inserting seaweed between the slices th-cam.com/video/TcJoUZAtITI/w-d-xo.html
I think I remember Gaz Oakley had a version with seaweed wrapped tofu as well.
I like the colour addition in Bosh’s version, very interesting...
I'm guessing if you do the freeze/press method to get the tofu shred-able and marinate in a rub of blended capers, dill, nori, algae powder, a touch of liquid smoke, soy sauce, lemon juice, melted vegan butter, beet juice and turmeric, then put the shreds back together with the binder method you tried and cook it in a nori wrap, you'd probably still not be able to fool anyone. But! It'd be pretty impressive and tasty.
I liked this video, but I think it'll be better if you marinate it before adding the binders. That way the salmon taste goes all the way through.
I really wish i could work with you sometimes, you could slice that tofu in certain way and build up layers. I can't really explain, but i could show you. And you can get vegan fish flavouring packets in some noodles pots.
In The Netherlands there’s a small vegan foodbrand that makes amaaaaazing vegan salmon from soy! It’s absolutely incredible😍 they’re called SoFine the Friendly Food. Maybe an idea to check out the method they used and mimick a version to make at home??😏