This delightful dish combines the rich flavors of grilled tofu with a creamy dill sauce, creating a perfect harmony of textures and tastes. Ideal for a light lunch or dinner, this recipe is both nutritious and satisfying, making it a great addition to your culinary repertoire.
While most of the ingredients in this recipe are common, you might need to pay special attention to firm tofu and soaked cashews. Firm tofu is essential for grilling as it holds its shape well, and soaked cashews are used to create a creamy base for the dill sauce. Make sure to soak the cashews for at least 4 hours before blending.
Ingredients for Salmon with Dill Sauce Recipe
Firm tofu: A block of tofu that has been drained and pressed to remove excess moisture, providing a firm texture suitable for grilling.
Olive oil: Used to brush the tofu slices, adding a rich flavor and helping to achieve a nice grill mark.
Salt: Enhances the overall flavor of the tofu and the dill sauce.
Soaked cashews: Cashews that have been soaked in water for at least 4 hours to soften them, making them easier to blend into a creamy sauce.
Water: Used to help blend the cashews into a smooth sauce.
Lemon juice: Freshly squeezed to add a bright, tangy flavor to the dill sauce.
Garlic: Minced to add a subtle, aromatic flavor to the sauce.
Dill: Freshly chopped to provide a distinct, herby flavor that complements the tofu.
Technique Tip for This Recipe
When grilling tofu, ensure it is well-pressed to remove excess moisture. This helps achieve a firmer texture and better grill marks. Use a grill pan preheated to medium heat for even cooking. For the dill sauce, blend the soaked cashews until completely smooth to achieve a creamy consistency. Adjust the lemon juice and salt to taste for a balanced flavor.
Suggested Side Dishes
Alternative Ingredients
Salmon - Substitute with firm, drained and pressed tofu: Tofu has a firm texture that can mimic the flakiness of salmon when cooked properly.
Butter - Substitute with olive oil: Olive oil provides a rich, smooth texture and is a healthy, plant-based fat.
Heavy cream - Substitute with soaked cashews: Soaked cashews blend into a creamy consistency that mimics the richness of heavy cream.
Water - Substitute with water: Water is a neutral liquid that helps achieve the desired consistency in the sauce.
Lemon juice - Substitute with freshly squeezed lemon juice: Freshly squeezed lemon juice provides a bright, tangy flavor that enhances the overall taste.
Garlic - Substitute with minced garlic: Minced garlic adds a robust, aromatic flavor to the sauce.
Dill - Substitute with chopped fresh dill: Fresh dill offers a vibrant, herbaceous flavor that complements the creamy sauce.
Salt - Substitute with salt: Salt enhances the flavors of all the ingredients in the dish.
Other Alternative Recipes Similar to This Dish
How to Store / Freeze This Dish
Allow the tofu to cool completely before storing. This helps prevent condensation, which can make the tofu soggy.
Transfer the grilled tofu slices to an airtight container. If stacking the slices, place a piece of parchment paper between each layer to prevent sticking.
Store the dill sauce separately in a small airtight container. This keeps the sauce fresh and prevents the tofu from becoming too soft.
Place both the tofu and the dill sauce in the refrigerator. The tofu will stay fresh for up to 5 days, while the dill sauce can last for about a week.
For freezing, first, flash freeze the grilled tofu slices by laying them out on a baking sheet lined with parchment paper. Freeze for about 1-2 hours or until solid.
Once the tofu slices are frozen, transfer them to a freezer-safe bag or container. Label with the date to keep track of freshness. The tofu can be frozen for up to 3 months.
To freeze the dill sauce, pour it into an ice cube tray and freeze until solid. Once frozen, transfer the sauce cubes to a freezer-safe bag or container. This allows you to thaw only the amount you need.
When ready to use, thaw the tofu slices and dill sauce in the refrigerator overnight. Reheat the tofu in a grill pan or oven until warmed through, and stir the dill sauce to restore its creamy consistency.
How to Reheat Leftovers
Oven Method: Preheat your oven to 350°F (175°C). Place the leftover tofu slices on a baking sheet lined with parchment paper. Cover them with aluminum foil to prevent drying out. Heat for about 10-15 minutes or until warmed through. Drizzle with the dill sauce before serving.
Stovetop Method: Heat a non-stick skillet over medium heat. Add a small amount of olive oil to the pan. Place the tofu slices in the skillet and cover with a lid. Heat for about 3-5 minutes on each side or until thoroughly warmed. Pour the dill sauce over the tofu once heated.
Microwave Method: Place the tofu slices on a microwave-safe plate. Cover with a microwave-safe lid or another plate to retain moisture. Heat on medium power for 1-2 minutes, checking halfway through to ensure even heating. Add the dill sauce after microwaving.
Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the tofu slices in the air fryer basket in a single layer. Heat for about 5-7 minutes, shaking the basket halfway through to ensure even heating. Serve with the dill sauce drizzled on top.
Steam Method: Set up a steamer basket over boiling water. Place the tofu slices in the basket, cover, and steam for about 5-7 minutes or until heated through. This method helps retain moisture. Top with the dill sauce before serving.
Best Tools for This Recipe
Grill pan: A flat or ridged pan used to grill the tofu slices, giving them those beautiful grill marks and a smoky flavor.
Blender: An essential tool for blending the soaked cashews, water, lemon juice, minced garlic, chopped dill, and salt into a smooth dill sauce.
Knife: Used to slice the tofu into ½ inch thick slices.
Cutting board: A sturdy surface to safely slice the tofu.
Basting brush: Used to brush olive oil onto the tofu slices evenly.
Measuring spoons: For accurately measuring the olive oil, salt, and other ingredients.
Measuring cups: For measuring the cashews, water, and other liquid ingredients.
Mixing bowl: To hold the soaked cashews before blending.
Spatula: To flip the tofu slices on the grill pan without breaking them.
Serving plate: To serve the grilled tofu with a generous drizzle of dill sauce on top.
How to Save Time on This Recipe
Prepare ingredients ahead: Soak the cashews the night before to save time on the day of cooking.
Use a food processor: Blend the dill sauce ingredients quickly and efficiently with a food processor instead of a blender.
Preheat the grill pan: Start preheating your grill pan while you slice the tofu to streamline the cooking process.
Batch cook tofu: Grill extra tofu slices and store them in the fridge for quick meals throughout the week.
Chop dill in advance: Pre-chop the dill and store it in an airtight container to save time during meal prep.
Vegan Dill Sauce with Grilled Tofu
Ingredients
Main Ingredients
- 1 block Tofu firm, drained and pressed
- 2 tablespoon Olive Oil
- 1 teaspoon Salt
Dill Sauce Ingredients
- 1 cup Cashews soaked in water for 4 hours
- ½ cup Water
- 2 tablespoon Lemon Juice freshly squeezed
- 1 clove Garlic minced
- ¼ cup Fresh Dill chopped
- ½ teaspoon Salt
Instructions
- 1. Preheat your grill pan over medium heat.
- 2. Slice the tofu into ½ inch thick slices. Brush with olive oil and sprinkle with salt.
- 3. Grill the tofu slices for about 5-7 minutes on each side or until grill marks appear.
- 4. While the tofu is grilling, prepare the dill sauce. In a blender, combine soaked cashews, water, lemon juice, minced garlic, chopped dill, and salt. Blend until smooth.
- 5. Serve the grilled tofu with a generous drizzle of dill sauce on top.
Nutritional Value
Keywords
Suggested Appetizers and Desserts
More Amazing Recipes to Try 🙂
- Cake Recipe45 Minutes
- Apple Flavor Recipe45 Minutes
- Garlic Shrimp Linguine Recipe25 Minutes
- Broccoli Cranberry Slaw Recipe15 Minutes
- Garlic Herb Sweet Wedges Recipe40 Minutes
- Crispy Chickpea Patties Recipe25 Minutes
- Buffalo Chicken Peppers Recipe40 Minutes
- Coconut Mango Oatmeal Recipe20 Minutes
Leave a Reply