Tofu yellowtail fillet

I recently posted a recipe of my tofu salmon, but it actually has a brother.

And it’s tofu yellowtail.

Why is it yellowtail?

It’s because the ingredients or this marinade were not red enough to color tofu.

Either way, it is delicious.

This dish is made using tomato juice instead of pickled beetroot.

Ingredients for marinade

125 ml tomato juice

2 tbsp cornstarch

1 teaspoon smoked paprika

1 tsp vegetable broth powder.

The rest of the process is the same as my tofu salmon recipe.

Look, they are not as colored as my beets juice tofu salmon.

But this ones has no taste of tomatoes , if you want just a hint of color,

tomato juice is sufficient.