Couple experiments with making tofu replicate the texture and fishiness of salmon.
Marinade is full of seaweed(flavor) and beet juice(color).
The “skin” is made with rice paper and nori. Struggled to keep the skin stuck to the tofu, and varying cook methods achieved varying levels of crispness. But on the whole- great stuff. Great excuse to eat a block of tofu with pretty minimal prep.
The beet juice is a nice touch - it really does give it more of a fishy look. Even the texture in the cut portion looks more like fish than regular ol’ tofu to me, so that’s impressive too.
That said, even a million years ago when I ate meat I hated fish, so I probably don’t know what I’m talking about. Still, I’d definitely eat that. Great job!