Salmon-Style Tofu en Papillote with Asparagus and Pesto Butter

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Vegan herb butter baked tofu in the style of en Papillote. The herb butter will infuse the tofu and keep it very tender by baking the tofu in parchment. This easy dish is completed with roasted asparagus, making it a complete and well-balanced meal.

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  • Recipe Card
Prep time 2hrs 15mins
Cook time 20mins
Serves or Makes: 2 Servings

Recipe Card

For the Pesto Butter:

ingredients

  • 2 cups fresh basil leaves
  • 1/2 cup extra-virgin olive oil
  • 2 tablespoons pine nuts
  • 2 tablespoons nutritional yeast
  • 1/2 lemon, juiced
  • 1 teaspoon black pepper
  • 1/4 teaspoon sea salt
  • 2 cups (4 sticks) vegan butter, room temperature

For the Tofu:

ingredients

  • 2 blocks extra-firm tofu, drained and pressed
  • 2 cups vegetable broth
  • 1/2 cup rice vinegar
  • 2 tablespoons sea salt
  • 2 tablespoons soy sauce
  • 1 tablespoon kelp powder
  • 2 1/4 teaspoons beet powder
  • 3/4 teaspoon turmeric powder
  • 1 sheet nori, torn

For Serving:

ingredients

  • 1 bunch green asparagus, washed and trimmed
  • 4 cups baby arugula
  • extra-virgin olive oil, to taste
  • lemon juice, to taste
  • flaky salt, to taste
  • freshly ground black pepper, to taste
  • lemon wedges, for serving

Method

  • Step 1

    For the pesto butter, add all ingredients (aside from butter) to a food processor and process until smooth. Mix with softened butter and refrigerate until ready to use.

  • Step 2

    For the tofu: Trim each piece of tofu into a salmon-filet like shape. Score diagonally (be sure to not cut all the way through! Only about half way down the block). For the marinade, mix together all ingredients in a shallow dish. Place tofu in marinade, score-side down, and cover. Allow to marinate for up to 2 hours.

  • Step 3

    Preheat oven to 425F. To assemble, take a piece of If You Care parchment paper about 18” long and fold in half. Cut into an angular heart shape and re-open. On one side, place half the asparagus, top with a piece of tofu, season with salt and pepper, and then 3-4 tablespoons of pesto butter. Fold the other side on top and start folding from one corner, all the way around in a half circle making sure to tuck in the edges. Repeat with second piece of tofu.

  • Step 4

    Place your parchment paper pouches onto a baking sheet, and bake for 20 minutes. Remove from oven, let rest 5 minutes.

  • Step 5

    Toss arugula with olive oil, lemon juice, salt and pepper to taste. Serve “salmon” pouches with arugula and lemon wedges alongside.