Vegan Dry Seafood Platter

Vegan seafood platter with crispy shiitake mushrooms, seaweed, golden tofu chunks, sprinkled with nori flakes and garnished with fresh herbs, served on a minimalist table.
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

  1. Preheat your oven to 375°F (190°C).
  2. In a bowl, combine tamari, lemon juice, agave syrup, kelp powder, garlic powder, and smoked paprika.
  3. Add the rehydrated mushrooms and seaweed to the marinade. Let sit for 10 minutes.
  4. On a baking sheet, spread out the marinated mushrooms and seaweed. Drizzle with olive oil.
  5. Bake in the oven for 20-25 minutes until slightly crispy.
  6. In the meantime, pan-fry the tofu pieces in a non-stick skillet until golden on all sides.
  7. Mix the tofu with the baked mushrooms and seaweed.
  8. 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

Additional Information
NutritionfactsCalories: 200, Fat: 10g, Carbs: 15g, Protein: 15g 
Preparation Time45 minutes 
Allergy InformationSoy, Mushrooms