Vegan Dry Seafood Platter

Introduction
Dive into the flavors of the sea with this vibrant vegan take on a traditional seafood platter. Inspired by the freshness and variety of a classic dry seafood assortment, this recipe reimagines oceanic tastes using plant-based ingredients for a dish that's as delightful as it is unique.
Ingredients
- 1 cup dried shiitake mushrooms, rehydrated and sliced
- 1 cup dried seaweed, rehydrated
- 1 block of firm tofu, pressed and cut into bite-sized pieces
- 1/4 cup tamari or soy sauce
- 2 tablespoons lemon juice
- 1 tablespoon agave syrup
- 1 teaspoon kelp powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1 tablespoon nori flakes
- 1 tablespoon olive oil
- Fresh herbs for garnish (parsley or dill)
Instructions
- Preheat your oven to 375°F (190°C).
- In a bowl, combine tamari, lemon juice, agave syrup, kelp powder, garlic powder, and smoked paprika.
- Add the rehydrated mushrooms and seaweed to the marinade. Let sit for 10 minutes.
- On a baking sheet, spread out the marinated mushrooms and seaweed. Drizzle with olive oil.
- Bake in the oven for 20-25 minutes until slightly crispy.
- In the meantime, pan-fry the tofu pieces in a non-stick skillet until golden on all sides.
- Mix the tofu with the baked mushrooms and seaweed.
- Sprinkle with nori flakes and garnish with fresh herbs before serving.
Enjoy this innovative vegan seafood platter as a standout meal that's sure to impress. It's perfect for any occasion where you want to offer something special that combines tradition with a twist.
Emily
Nutritionfacts | Calories: 200, Fat: 10g, Carbs: 15g, Protein: 15g |
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Preparation Time | 45 minutes |
Allergy Information | Soy, Mushrooms |