Open Salmon Pasta

Step 1

Here are four easy steps for the perfect open salmon pasta:

Step 2

To make the "salmon" tofu, drain the tofu for up to 30 minutes, put a gentle weight on top to facilitate the operation (not too heavy, as not to crush the tofu block). Cut the tofu block into slices and make some diagonal scores with a knife on one side. In a blender, put the beetroot juice, capers, dill, lemon, half nori sheet, and process until smooth. Pour the mixture on our cut tofu slices and put in the fridge for one hour. Remove excess beetroot marinade, cut into 1 cm cubes, and roast in a skillet for 5 minutes per side in extra virgin olive oil (EVOO) and reserve on the side.

• Tofu
• beetroot juice
• capers
• dill
• lemon
• nori sheet
• extra virgin olive oil (EVOO)

Step 3

Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions.

• Gluten-free Penne Rigate

Step 4

In a pan, melt the margarine, pour in the "salmon" tofu cut into pieces, mix together, and sprinkle with the lemon juice, roasting lightly for 5 minutes. Remove the tofu from the pan and clean it.

• Margarine

Step 5

In a pan, add the vegan cream, salt, and pepper and cook for 2 minutes, and lastly, add the "salmon" tofu previously set aside.

• Vegan Cream

Step 6

Drain the pasta, add it to the sauce, and sauté for 1 minute. Sprinkle with chives to taste.

• Chives