Ingredients:

  • 1 block (14 oz) Extra-Firm Tofu
  • 2 tbsp Beet Juice
  • 1 tbsp Lemon Juice
  • 1/4 cup Vegetable Broth
  • 1 sheet Nori, finely crumbled
  • 1 tbsp White Miso Paste
  • 1 tbsp Soy Sauce
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder
  • 0.5 tsp Liquid Smoke
  • 2 sheets Rice Paper
  • 2 tbsp Cornstarch
  • 3 tbsp Avocado Oil

Instructions:

  1. Freeze the 14 oz block of tofu overnight, then thaw completely. Press the thawed tofu for 15 minutes to remove excess moisture.
  2. Slice the pressed tofu into four rectangular fillets. Use a sharp knife to gently score the tops in a diagonal pattern.
  3. In a shallow dish, whisk together beet juice, lemon juice, vegetable broth, crumbled nori, miso paste, soy sauce, garlic powder, onion powder, and liquid smoke.
  4. Submerge the tofu fillets in the marinade for at least 15 minutes until the tofu turns a soft coral pink.
  5. Remove tofu from liquid and lightly pat the scored side with 2 tbsp Cornstarch.
  6. Hydrate the rice paper sheets briefly in water, then wrap them around the base of the tofu fillets.
  7. Heat avocado oil in a non-stick skillet over medium-high heat. Sear the fillets until the 'skin' is crispy and the interior is heated through.