This Tofu-Based Vegan Salmon is flaky, tender, and infused with fishy, umami flavor. Simply slice, marinate, and pan-fry for a perfectly golden crust.
Ingredients You’ll Need
For the Marinade
- Broth: Vegetable broth forms the base of the marinade, infusing the tofu with savory depth.
- Nori sheet: The secret to giving this vegan salmon that fishy, ocean-like flavor.
- Soy sauce: Adds rich saltiness and umami, deepening the overall flavor of the salmon. If you are gluten-free, substitute tamari.
- Rice vinegar: A splash of bright acidity keeps the overall flavors balanced.
- Brown sugar: Adds just the right sweetness to round out the marinade and help with caramelization when pan-frying. If desired or necessary, opt for coconut sugar.
- Miso paste: Enhances the salty, umami flavor with its fermented richness.
- Aromatics: We’re keeping it simple with fresh garlic and ginger for a bright zing.
- Spices: Paprika, turmeric, and beet powder are mainly used for color and help mimic the natural pink hues of salmon.
- Liquid smoke (optional): Depending on how you plan to serve this tofu salmon, a splash of liquid smoke can add the perfect natural smoky flavor.
For Assembly
- Tofu: The best tofu to use is extra-firm tofu. It’s firm enough to hold its shape, but once pressed, easily absorbs the marinade.
- Nori sheets (optional): Adding a strip of nori to the bottom of the tofu filet mimics the skin on a real salmon filet.
- Cornstarch: Creates a crispy outer layer when pan-frying.
- Vegetable oil: Our oil of choice when pan-frying this tofu. Feel free to swap in your favorite neutral oil like avocado oil.
How to Make Vegan Salmon with Tofu
Prep and Marinate
- Press your tofu. Drain and press your block of tofu for at least 20 minutes. If you don’t own a tofu press, learn our favorite trick for how to press tofu without a tofu press!
- Prep the marinade. While the tofu is pressing, prepare the marinade. Add all the marinade ingredients to a high-speed blender and blend until completely smooth.
- Slice the tofu. Once the tofu is well-pressed, cut the block in half lengthwise. Then, turn each piece on its side and cut it in half again. To replicate the shape of a salmon filet, cut the pieces at an angle or with a slight curve. You should have four final strips of tofu.
- “Hasselback” the tofu filets. One at a time, take each piece of tofu and lay it flat on a cutting board. Put two chopsticks or butter knives on each side of the piece of tofu. Cut diagonal cuts into the tofu – the chopsticks should stop your knife from cutting all the way through. This will mimic the flaky texture of fish. Repeat with all four filets.
- Marinate for at least 1 hour, or overnight. Carefully place the tofu salmon filets in a baking dish and pour the marinade over top. Cover and refrigerate for at least an hour or ideally overnight.
Cook the Filets
- Add nori (optional). If desired, cut strips of nori about the size of each strip of tofu. This resembles the salmon skin. Carefully remove the tofu pieces from the marinade and place on a wire rack or plate. Dip each piece of nori in the leftover marinade and stick on the flat side of each filet.
- Coat in cornstarch. Carefully coat each tofu filet in cornstarch on the four largest sides.
- Pan-fry. Heat the vegetable oil in a large skillet over medium heat. Once hot, add the tofu, nori-side down, to the pan. Depending on the size of your pan, you might have to cook the tofu in two batches. Cook for about 2 minutes on each of the four sides, until crispy. The tofu is delicate and easiest to flip using two spatulas rather than tongs.
- Serve. Once crispy on all sides, enjoy immediately while warm!
Find the full printable recipe here: Vegan Salmon (Made from Tofu!)
