Drain water from tofu.

Heat the olive oil in a pan over medium heat. Mash the block of tofu right in the pan, with a potato masher or a fork. You can also crumble it into the pan with your hands. Cook, stirring frequently, for 3-4 minutes until the water from the tofu is mostly gone.

Now add the nutritional yeast, salt, turmeric and garlic powder. Cook and stir constantly for about 5 minutes.

Pour the non-dairy milk into the pan and stir to mix.

Garnish with fresh chopped chives and enjoy.

Remove salmon from packaging and allow to thaw overnight under refrigeration, loosely covered with wrap.

Remove from the heat, add the remaining water and transfer to a container in the fridge to chill fully.

Add the thawed Salmon portions to the completely chilled brine and allow to marinate for 8-12 hours or overnight.

Add all the whole spices to a food processor or blender. Pulse on high about 5-10 times to crush the whole spices. Do not pulverize completely as you want some coarse texture to remain. Toss with the remaining ground spices and sugar.

Remove the Salmon from the brine and place on a plate. Pat dry and allow to sit at room temperature for 1 hour. Toss the Salmon in the spice rub, taking care to coat completely.

Prepare and set your smoker to 225℉. Place the fillets directly onto the racks of the smoker and hot smoke for 60-90 minutes, or until the internal temperature of the Salmon reaches 145℉.

Remove from the smoker and enjoy immediately or allow to cool, wrap tightly and reserve under refrigeration to use at a later time.