why make this recipe
Vegan Salmon made from tofu is a delicious and healthy plant-based alternative to traditional salmon. This recipe is perfect for people who follow a vegan diet or those who want to reduce their seafood consumption. It combines the textures and flavors of salmon, making it a great addition to salads, sushi, and stir-fries. Plus, it’s packed with nutrients and is easy to make!
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how to make Vegan Salmon
Ingredients:
- 1 cup vegetable broth
- 1 sheet nori
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons brown sugar
- 1 tablespoon miso paste
- 2 cloves garlic
- 1 inch fresh ginger, peeled
- 1 teaspoon beet powder
- ½ teaspoon paprika
- ¼ teaspoon turmeric
- ¼ teaspoon liquid smoke (optional)
- 1 block (14 oz) extra-firm tofu
- 1 sheet nori (optional)
- ⅓ cup cornstarch
- Salt and pepper
- 3 tablespoons vegetable oil
- Optional: furikake, for serving
- Optional: Sliced green onions, for serving
Directions:
- Drain and press your block of tofu for at least 20 minutes. If you don’t have a tofu press, you can wrap the tofu in a towel and place a heavy object on top.
- While the tofu is pressing, prepare the marinade. Add all the marinade ingredients to a high-speed blender and blend until completely smooth.
- Once the tofu is pressed, cut it in half lengthwise. Then, turn each piece on its side and cut it in half again at an angle to create four strips.
- Lay each piece of tofu flat on a cutting board. Use chopsticks or butter knives on each side to guide your knife. Cut diagonal lines into the tofu to mimic the flaky texture of fish.
- Place the tofu salmon filets in a baking dish and pour the marinade over the top. Cover and refrigerate for at least an hour or, ideally, overnight.
- If you like, cut strips of nori the size of each tofu strip to resemble salmon skin. Dip the nori in the leftover marinade and stick it to the flat side of each filet.
- Coat each tofu filet in cornstarch on the four largest sides.
- Heat the vegetable oil in a large skillet over medium heat. Once hot, add the tofu, nori-side down, and cook for about 2 minutes on each of the four sides until crispy. Use two spatulas to flip the delicate tofu easily.
- Serve warm and enjoy!
how to serve Vegan Salmon
You can serve Vegan Salmon with rice, in sushi rolls, or on a bed of greens. It also pairs well with a side of vegetables or can be added to grain bowls. If you like, sprinkle some furikake or sliced green onions on top for extra flavor.
how to store Vegan Salmon
Store any leftover Vegan Salmon in an airtight container in the refrigerator. It will stay good for up to 3 days. Reheat in a pan over medium heat until warmed through.
tips to make Vegan Salmon
- For extra flavor, marinate the tofu overnight.
- Experiment with different marinades to suit your taste.
- Make sure to press the tofu well to achieve the best texture.
variation
You can add different spices or herbs to the marinade for a unique flavor. Try adding dill or lemon juice for a fresher taste.
FAQs
1. Can I use silken tofu for this recipe?
No, it’s best to use extra-firm tofu for a firmer texture that mimics salmon.
2. Is the liquid smoke necessary?
No, liquid smoke is optional, but it adds a smoky flavor that enhances the taste.
3. Can I freeze Vegan Salmon?
Yes, you can freeze the marinated tofu. Just make sure to store it in a freezer-safe container.
Vegan Salmon
- Total Time: 1 hour and 28 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
Delicious and healthy plant-based alternative to traditional salmon, perfect for vegan diets or reducing seafood consumption.
Ingredients
- 1 cup vegetable broth
- 1 sheet nori
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons brown sugar
- 1 tablespoon miso paste
- 2 cloves garlic
- 1 inch fresh ginger, peeled
- 1 teaspoon beet powder
- ½ teaspoon paprika
- ¼ teaspoon turmeric
- ¼ teaspoon liquid smoke (optional)
- 1 block (14 oz) extra-firm tofu
- 1 sheet nori (optional)
- ⅓ cup cornstarch
- Salt and pepper
- 3 tablespoons vegetable oil
- Optional: furikake, for serving
- Optional: Sliced green onions, for serving
Instructions
- Drain and press the block of tofu for at least 20 minutes.
- Prepare the marinade by blending all marinade ingredients until smooth.
- Once pressed, cut the tofu in half lengthwise, then into four strips at an angle.
- Cut diagonal lines into the tofu to mimic flaky texture.
- Place tofu in a baking dish, pour marinade over, cover, and refrigerate for at least an hour or overnight.
- If desired, cut nori strips and dip in marinade to resemble salmon skin.
- Coat each tofu filet in cornstarch on the four largest sides.
- Heat vegetable oil in a skillet over medium heat and cook tofu nori-side down for about 2 minutes on each side until crispy.
- Serve warm and enjoy!
Notes
For extra flavor, marinate the tofu overnight and experiment with different marinades. Press tofu well for best texture.
- Prep Time: 20 minutes
- Cook Time: 8 minutes
- Category: Main Course
- Method: Pan-frying
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 6g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 0mg
Keywords: vegan salmon, tofu recipe, plant-based seafood
