Vegan Salmon with Lemon Dill Sauce

Ingredients

• (2) 14.5 ounce blocks extra-firm tofu
• 1 small raw beet, peeled
• 1 sheet nori, broken into pieces for blending
• 1 cup vegetable broth
• 3 tablespoons seasoned rice vinegar
• 1/4 teaspoon liquid smoke
• 2 tablespoons white miso paste
• 2 large garlic cloves
• 1/2 teaspoon salt
• tiny pinch turmeric (about 1/8th teaspoon)
• 3-4 tablespoons cornstarch
• vegetable oil, for pan frying
• 1/2 cup vegan mayo
• 1 1/2 tablespoons fresh dill (or 1 teaspoon dried dill)
• 1 teaspoon lemon zest
• 2 tablespoons fresh lemon juice
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• few shakes ground black pepper

Nutrition (per serving)