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Vegan Tofu Salmon

Updated: May 18

Vegan Recipes Lacto Vegetarian Plant based Recipes Vegan Tofu Salmon
Vegan Tofu Salmon

Dive into a sea of flavour with our Vegan Recipe, Tofu Salmon that is as kind to the oceans as it is to your palate. Crafted for those who crave the taste of the sea but cherish plant-based ethics, this recipe brings you the smoky, savory essence of salmon with none of the fish. Marinated tofu, with its 'salmon-like' succulence, is glazed in a vibrant sweet chilli sauce that promises a hearty and flavourful adventure with every bite, this dish is for the vegans and lacto vegetarians alike.


Vegan Recipe:

Serves: 4

Preparation time: 60 minutes

Cooking time: 20 minutes

Total time: 1 hour 20 minutes



  • 400g firm tofu, pressed and sliced into 'steaks'

  • Sea salt and cracked black pepper, to taste

  • 1 tablespoon of vegetable oil, for frying

  • Fresh coriander, chopped, for garnish

  • Fresh lemon wedges, for serving

For the 'Salmon' Marinade:

  • 1 tablespoon soy sauce or tamari for gluten-free option

  • 1 tablespoon tomato paste

  • 1 tablespoon apple cider vinegar

  • 1 teaspoon liquid smoke

  • 1 teaspoon maple syrup

  • 1/2 teaspoon smoked paprika

  • 1/2 teaspoon garlic powder

  • 1 sheet of nori, crumbled, or 1 tablespoon nori flakes

For the Sweet Chilli Glaze:

  • 4 tablespoons sweet chilli sauce

  • 1 tablespoon soy sauce

  • 1 teaspoon rice vinegar

  • 1/2 teaspoon sesame oil



  1. Remove tofu from packaging and wrap in a clean kitchen towel or paper towels. Place on a plate, set another plate on top, and weigh it down with a heavy object (like a cookbook or a can) to press out excess liquid. Leave for 30 minutes.

  2. Unwrap the pressed tofu and slice into four equal 'steaks'. Season each piece with a pinch of sea salt and cracked black pepper.

  3. Combine the marinade ingredients in a shallow dish. Submerge the tofu steaks, ensuring all sides are coated. Leave to marinate for 30 minutes, flipping halfway through.

  4. Preheat a non-stick frying pan over medium heat. Add the vegetable oil. Once hot, place the tofu steaks in the pan, frying for 4-5 minutes on each side until golden and crispy.

  5. In a small bowl, whisk together the sweet chilli glaze ingredients. Pour over the cooked tofu in the pan, coating evenly, and cook for an additional 1-2 minutes until the glaze is sticky and slightly reduced.

  6. Arrange the tofu on a serving platter, drizzle any remaining glaze from the pan over the top, and garnish with fresh coriander.

  7. Serve immediately with a side of your choice and lemon wedges to squeeze over.


Additional Tips:

  • If you prefer a spicier glaze, add a pinch of red pepper flakes to the sweet chilli sauce mixture.

  • Enhance the dish with a side of stir-fried vegetables or a crisp green salad.


Allergy information / alternatives:

  • Substitute soy sauce with coconut aminos for a soy-free option.

  • Choose gluten-free soy sauce if necessary.


Nutritional Information (per serving):

  • Energy: 250 kcal

  • Protein: 14g

  • Carbohydrates: 18g

  • Fat: 12g

  • Sugars: 8g

  • Salt: 1.5g

Note: The nutritional information provided is approximate and may vary based on the specific ingredients used and their proportions.


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