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    Home » Entrees

    Vegan Salmon

    Published: Sep 7, 2022 Updated: Sep 7, 2022 by Alison Andrews This post may contain affiliate links

    Jump to Recipe
    Vegan Salmon

    This vegan salmon is made with tofu that is marinated and then pan fried and seared for the most crispy, flaky and delicious tofu salmon of your dreams!

    Vegan salmon on a plate with lemon wedges, tartar sauce and chopped cilantro.

    This vegan salmon is simply amazing! I’m not going to say it’s the best tofu salmon you’ve ever tasted, because you might not have ever had salmon made out of tofu before!

    But seriously once you taste this you will fall in love with it. It’s not the quickest recipe (the tofu has to marinate overnight) or the easiest (it’s a little bit fiddly) but you’ll know it’s entirely worth it when you take the first bite.

    It’s loaded with flavor, ultra crispy on the outside with the most beautifully tender, flaky center.

    You’ll also love our vegan fish recipe (made with celeriac), our vegan shrimp and our vegan paella.

    Ingredients You’ll Need For Tofu Salmon:

    Ingredients for vegan salmon.

    Ingredient Notes

    • Sliced beet – you can use pickled beets (as we did) or simply slice a beet and use 3 slices of it. Its main purpose in this recipe is to provide the color.
    • Nori – this is the type of seaweed used to make sushi rolls. The easiest way to chop nori is with a scissors. So simply take a sheet of nori and chop it up into small pieces with a scissors for the finely chopped nori. The nori strips are cut to roughly fit the bottom of each piece of tofu.
    • Extra firm tofu – we used two 8-ounce blocks of extra firm tofu and cut each block into two, to get 4 salmon fillets. You can use a single 16-ounce block and cut it into 4 pieces. Extra firm tofu is best and then we still go ahead and press it to get it ultra firm. If you buy vacuum packed extra firm tofu then you may not need to press it.
    Vegan salmon on a plate with lemon wedges, tartar sauce and chopped cilantro.

    How To Make Vegan Salmon

    You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.

    • Press the tofu for 30 minutes, ideally using a tofu press, or by placing it on a plate, with a second plate on top of it and then place a heavy pot on top of that. After 30 minutes, pour off the excess water and pat your tofu dry.
    • Cut each block of tofu in half if you have two 8-ounce blocks, or into 4 pieces if you have a single 16-ounce block.
    • Slice a wedge of tofu off the top of each piece, by cutting diagonally from halfway on top of the piece down to the bottom corner. This will give it more of a salmon fillet look.
    Tofu blocks cut in half and then shaped to look like salmon.
    • Place two butter knives on either side of a piece of tofu and make diagonal cuts across the tofu. The knives will stop you from cutting all the way through the tofu.
    • Repeat this for all the pieces of tofu. These cuts will help to recreate the flaky texture of a salmon fillet.
    Tofu piece placed on top of two knives and then sliced diagonally.
    • Add vegetable stock, finely chopped nori, rice vinegar, soy sauce, sesame oil, liquid smoke, beet slices, garlic powder, salt, black pepper, light brown sugar, crushed garlic, minced ginger and red pepper flakes to your blender and blend until smooth.
    Ingredients for marinade sauce added to blender and blended.
    • Place the tofu pieces into a deep dish and pour over the marinade sauce.
    Tofu pieces placed into glass dish and marinade sauce poured over the top.
    • Gently turn the tofu pieces in the marinade sauce to make sure they are well coated. Be careful not to break them.
    • Leave the pieces upside down in the marinade sauce (the color gets into the tofu pieces better this way), cover the dish and refrigerate overnight.
    Tofu pieces in marinade sauce in a glass dish.
    • Once marinated, gently lift the tofu pieces out of the marinade sauce and place them onto a non stick baking tray.
    Marinaded tofu pieces in a glass dish and then the tofu pieces lifted out and placed into a dish.
    • Dip the rough side of a strip of nori (cut to fit the bottom of each piece) into the marinade sauce and then gently stick it onto the bottom of the tofu.
    Dipping nori pieces in marinade sauce and then sticking them to the base of the tofu.
    • Place the tofu with the nori strip attached to the bottom, back onto the non stick baking tray, lying on its side.
    • Repeat with the other tofu pieces.
    Sticking the nori to the base of the tofu and then placing the tofu pieces in a dish.
    • Place cornstarch into a bowl and gently roll each piece of tofu in the cornstarch, making sure it’s coated on all sides.
    Rolling tofu pieces in cornstarch.
    • Place the tofu back onto the non stick baking tray, lying on its side.
    • Repeat for all the tofu pieces.
    Tofu pieces rolled in cornstarch and placed in a dish.
    • Heat a non stick frying pan or skillet over medium heat.
    • Add 2 tablespoons of sesame oil (or extra virgin olive oil) and then add the tofu pieces, lying on their sides.
    • Cook for 2 minutes until that side is crispy.
    • Then flip the tofu so that the tops are face down. Cook for 2 minutes until the tops are crispy.
    Adding cornstarch covered tofu pieces to a hot pan and then flipping.
    • Flip the tofu onto the second side and cook for 2 minutes until crispy.
    • Then flip the tofu so that the bottoms with the nori strips are facing down. Cook for 2 minutes until the bottoms are crispy.
    Vegan salmon frying in a frying pan.
    • Finally, stand the tofu pieces up on their backs. Cook for 2 minutes until crispy.
    Frying vegan salmon pieces in a frying pan so that every side is crispy.
    • The tofu is now done. You can gently turn them in the pan a few more times to make sure they have a fatty coating. This will mimic the fattiness of salmon.
    Fried vegan salmon pieces in a frying pan.

    Serving Suggestions

    Serve with a sprinkle of ground black pepper, red pepper flakes and chopped cilantro with lemon wedges on the side.

    It’s also divine with vegan tartar sauce.

    Some veggie sides would be divine with this as well, such as vegan creamed spinach, vegan broccoli salad or vegan cauliflower cheese.

    Vegan salmon on a plate with lemon wedges, tartar sauce and chopped cilantro.

    Chef’s Tips

    Marinate the tofu pieces upside down. This is so that the marinade can get into the slices and lightly color the insides and also get flavor into the tofu.

    Fry the tops and sides before you do the bottom with the nori ‘skins’ on. We start by frying them on their side, then on the tops and then on the other side and only then do we fry them on the bottoms with the nori ‘skins’. The reason for this is that frying the sides and tops helps to seal the nori skin in on the edges so that by the time you fry the bottom and directly fry the nori, it is much less likely to come off and just sticks all the more to the bottom of the tofu.

    Gluten free. To make these vegan salmon fillets gluten free simply use tamari or a gluten free soy sauce.

    Vegan salmon on a plate with lemon wedges, tartar sauce and chopped cilantro.

    Make Ahead, Storing and Reheating

    Make ahead: This tofu salmon works great as a make ahead option as most of the prep happens ahead of time: preparing the tofu, making the marinade sauce and marinating the tofu overnight. When you’re ready it’s just a case of placing the nori strips on the bottom of the tofu fillets, rolling them in cornstarch and pan frying until crispy on all sides.

    Storing: Keep leftover vegan salmon fillets in a container in the fridge and enjoy within 3-4 days.

    Reheating: Reheat the vegan salmon fillets in the microwave or in the frying pan. They can also be reheated in the air fryer to crisp them up again.

    Cutting into a piece of vegan salmon with a knife and fork.

    More Vegan ‘Seafood’ Recipes

    1. Vegan Fish
    2. Vegan Shrimp
    3. Vegan Scallops
    4. Vegan Tuna
    5. Vegan Crab Cakes
    6. Vegan Fish Tacos
    Piece of vegan salmon coated in tartar sauce.

    Did you make this recipe? Be sure to leave a comment and rating below!

    Vegan salmon on a gray plate with vegan tartar sauce and chopped cilantro.

    Vegan Salmon

    This vegan salmon is made with tofu that is marinated and then pan fried and seared for the most crispy, flaky and delicious tofu salmon of your dreams!
    5 from 15 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: American
    Diet: Vegan
    Prep Time: 1 hour
    Cook Time: 10 minutes
    Marinating Time: 8 hours
    Total Time: 9 hours 10 minutes
    Servings: 4
    Calories: 289kcal
    Author: Alison Andrews

    Ingredients

    • 16 ounces Extra Firm Tofu (450g)

    Marinade:

    • 1 cup Vegetable Stock (240ml) or Broth
    • 1 Sheet Nori Finely chopped
    • 2 Tablespoons Rice Vinegar
    • 2 Tablespoons Soy Sauce
    • 2 Tablespoons Sesame Oil
    • ¼ teaspoon Liquid Smoke
    • 3 Slices Beets Pickled*
    • 1 teaspoon Garlic Powder
    • ¼ teaspoon Salt
    • ¼ teaspoon Ground Black Pepper
    • 2 Tablespoons Light Brown Sugar
    • 2 Cloves Garlic Crushed
    • 1 Tablespoon Ginger Minced
    • ¼ teaspoon Red Pepper Flakes

    Coating:

    • 1 Sheet Nori Cut into strips roughly the same size as the tofu fillets
    • ½ cup Cornstarch plus more if needed

    Frying:

    • 2 Tablespoons Sesame Oil or Extra Virgin Olive Oil

    Serving:

    • Ground Black Pepper
    • Red Pepper Flakes
    • Chopped Cilantro
    • Lemon Wedges
    Prevent your screen from going dark

    Instructions

    • Press the tofu for 30 minutes, ideally using a tofu press, or by placing it on a plate, with a second plate on top of it and then place a heavy pot on top of that. After 30 minutes, pour off the excess water and pat your tofu dry.
    • Cut each block of tofu in half if you have two 8-ounce blocks, or into 4 pieces if you have a single 16-ounce block.
    • Slice a wedge of tofu off the top of each piece, by cutting diagonally from halfway on top of the piece down to the bottom corner. This will give it more of a salmon fillet look.
    • Place two butter knives on either side of a piece of tofu and make diagonal cuts across the tofu. The knives will stop you from cutting all the way through the tofu. Repeat this for all the pieces of tofu. These cuts will help to recreate the flaky texture of a salmon fillet.
    • Add vegetable stock, finely chopped nori, rice vinegar, soy sauce, sesame oil, liquid smoke, beet slices, garlic powder, salt, black pepper, light brown sugar, crushed garlic, minced ginger and red pepper flakes to your blender and blend until smooth.
    • Place the tofu pieces into a deep dish and pour over the marinade sauce. Gently turn the tofu pieces in the marinade sauce to make sure they are well coated. Be careful not to break them. Leave the pieces upside down in the marinade sauce (the color gets into the tofu pieces better this way), cover the dish and refrigerate overnight.
    • Once marinated, gently lift the tofu pieces out of the marinade sauce and place them onto a non stick baking tray.
    • Dip the rough side of a strip of nori (cut to fit the bottom of each piece) into the marinade sauce and then gently stick it onto the bottom of the tofu. Place the tofu with the nori strip attached to the bottom, back onto the non stick baking tray, lying on its side. Repeat with the other tofu pieces.
    • Place cornstarch into a bowl and gently roll each piece of tofu in the cornstarch, making sure it's coated on all sides. Place the tofu back onto the non stick baking tray, lying on its side. Repeat for all the tofu pieces.
    • Heat a non stick frying pan or skillet over medium heat. Add 2 tablespoons of sesame oil (or extra virgin olive oil) and then add the tofu pieces, lying on their sides. Cook for 2 minutes until that side is crispy.
    • Then flip the tofu so that the tops are face down. Cook for 2 minutes until the tops are crispy.
    • Flip the tofu onto the second side and cook for 2 minutes until crispy.
    • Then flip the tofu so that the bottoms with the nori strips are facing down. Cook for 2 minutes until the bottoms are crispy.
    • Finally, stand the tofu pieces up on their backs. Cook for 2 minutes until crispy. The tofu is now done. You can gently turn them in the pan a few more times to make sure they have a fatty coating. This will mimic the fattiness of salmon.
    • Serve with a sprinkle of ground black pepper, red pepper flakes and chopped cilantro with lemon wedges and vegan tartar sauce on the side.

    Notes

    1. Extra firm tofu – we used two 8-ounce blocks of extra firm tofu and cut each block into two, to get 4 salmon fillets. You can use a single 16-ounce block and cut it into 4 pieces. Extra firm tofu is best and then we still go ahead and press it to get it ultra firm. If you buy vacuum packed extra firm tofu then you may not need to press it.
    2. Nori – this is the type of seaweed used to make sushi rolls. The easiest way to chop nori is with a scissors. So simply take a sheet of nori and chop it up into small pieces with a scissors for the finely chopped nori. The nori strips are cut to roughly fit the bottom of each piece of tofu.
    3. Sliced beet – you can use pickled beet slices (as we did) or simply slice a beet and use 3 slices of it. Its main purpose in this recipe is to provide the color.
    4. Marinate the tofu pieces upside down. This is so that the marinade can get into the slices and lightly color the insides and also get flavor into the tofu.
    5. Fry the tops and sides before you do the bottom with the nori ‘skins’ on. We start by frying them on their side, then on the tops and then on the other side and only then do we fry them on the bottoms with the nori ‘skins’. The reason for this is that frying the sides and tops helps to seal the nori skin in on the edges so that by the time you fry the bottom and directly fry the nori, it is much less likely to come off and just sticks all the more to the bottom of the tofu.
    6. Gluten free: To make this gluten free simply switch the soy sauce for tamari or use a gluten free soy sauce. 
    7. Prep time: The prep time includes pressing the tofu for 30 minutes.
    8. Make ahead: This works great as a make ahead option as most of the prep happens ahead of time: preparing the tofu, making the marinade sauce and marinating the tofu overnight. When you’re ready it’s just a case of placing the nori strips on the bottom of the tofu fillets, rolling them in cornstarch and pan frying until crispy on all sides.
    9. Storing: Keep leftover fillets in a container in the fridge and enjoy within 3-4 days.
    10. Reheating: Reheat them in the microwave or in the frying pan. They can also be reheated in the air fryer to crisp them up again.

    Nutrition

    Serving: 1Serve | Calories: 289kcal | Carbohydrates: 26g | Protein: 10g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 6g | Sodium: 967mg | Potassium: 253mg | Fiber: 1g | Sugar: 8g | Vitamin A: 230IU | Vitamin C: 1mg | Calcium: 49mg | Iron: 2mg
    DID YOU MAKE THIS RECIPE? Rate it & leave your feedback in the comments section below, or tag @lovingitvegan on Instagram and hashtag #lovingitvegan

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    About the Author

    Hi I'm Alison Andrews, I'm the voice and cook behind Loving It Vegan. I love making delicious vegan food and creating vegan versions of all your old favorites, so that you’ll never feel like you’re missing out. Find out more about me here.

    Loving It Vegan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This site may contain some of these links to Amazon.com. If you make a purchase through one of those links, Loving It Vegan will receive a small commission from the purchase at no additional cost to you.

    Reader Interactions

    Comments

    1. Judy says

      January 03, 2023 at 9:54 pm

      Hi, I noticed the bottom photo showed the “salmon” dipped in a white sauce. Was this a yogurt or sour cream sauce?

      Reply
      • Alison Andrews says

        January 04, 2023 at 8:36 am

        Hi Judy, this was our vegan tartar sauce recipe.

        Reply
    2. Lola says

      October 03, 2022 at 10:52 am

      This recipe is amazing!!! I cooked this salmon last week and my family loved it. Thanks you for all your great work and congratulations from Spain!!5 stars

      Reply
      • Alison Andrews says

        October 04, 2022 at 11:16 am

        Yay! Thank you so much Lola!

        Reply
    3. Mary says

      September 15, 2022 at 12:32 am

      This turned out great! It was fun to make and tasted delicious. Thank you so much for sharing your amazing recipes!5 stars

      Reply
      • Alison Andrews says

        September 15, 2022 at 10:20 am

        That’s awesome Mary! Thanks for the fabulous review!

        Reply
    4. Mary says

      September 13, 2022 at 11:37 pm

      I am in the process of making this now. I am so excited- the marinade smells great! I am starting with one block of tofu. Can the marinade be saved and used the next day to marinade another batch? Thank you so much for your amazing recipes! I have made so many and all have been fabulous.5 stars

      Reply
      • Alison Andrews says

        September 15, 2022 at 10:22 am

        Hi Mary, yes you can definitely save the marinade and use it the next day if you like. Hope it comes out great! 🙂

        Reply
    5. Judee says

      September 10, 2022 at 12:25 am

      That process is really quite fascinating. It looks like salmon to me and all healthy ingredients too. Visiting from Gluten Free A-Z Blog.5 stars

      Reply
      • Alison Andrews says

        September 10, 2022 at 12:35 pm

        Yes it’s really fun to make as well! 🙂

        Reply
    6. Mia Turner (Australia) says

      September 07, 2022 at 10:34 pm

      Thank you Alison! This looks amazing! I just need to get some beetroot then I’m all set to go, but if there’s something else I can use instead to colour the tofish then I can make it today!
      Regards
      Mia (Australia)

      Reply
      • Alison Andrews says

        September 08, 2022 at 8:13 am

        Hi Mia, the only other thing I guess would be red food color if you have it on hand. Hope you enjoy it!

        Reply
    7. One Miller says

      September 07, 2022 at 4:48 pm

      Okay, at this point I don’t even think you’re a human. You’re an angel that was sent from heaven to help us culinary-challenged earthlings. THANK YOU!!! This is going to be FANTASTIC! The presentation is just surreal. I’ve tried other recipes from you, always a five-star rating. Life is nice when you are living in your purpose and calling, isn’t it? 🙂5 stars

      Reply
      • Alison Andrews says

        September 08, 2022 at 8:15 am

        Thank you so much! That is so kind. We definitely do enjoy what we do. 🙂 Thanks a million!

        Reply

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    Hi I’m Alison Andrews! I love making delicious vegan food and creating delicious vegan versions of all your old favorite dishes, so you can have your vegan cake and eat it too!

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