Go Back
–+ servings
vegan salmon with lemon dill sauce on a plate with rice and asparagus.
Print Recipe
5 stars (15 ratings)

Vegan Salmon with Lemon Dill Sauce

Learn how to make Vegan Salmon fillets using tofu and a “fresh from the sea” flavored marinade! Drizzle the homemade lemon dill sauce overtop for a realistic and delicious seafood-inspired meal.
Prep Time45 minutes
Cook Time10 minutes
Marinating time6 hours
Total Time6 hours 55 minutes
Course: Main
Cuisine: American
Servings: 4 servings
Calories: 337kcal
Author: Nora Taylor

Ingredients

Vegan Salmon

  • (2) 14.5 ounce blocks extra-firm tofu
  • 1 small raw beet, peeled
  • 1 sheet nori, broken into pieces for blending
  • 1 cup vegetable broth
  • 3 tablespoons seasoned rice vinegar
  • 1/4 teaspoon liquid smoke
  • 2 tablespoons white miso paste
  • 2 large garlic cloves
  • 1/2 teaspoon salt
  • tiny pinch turmeric about 1/8th teaspoon
  • 3-4 tablespoons cornstarch
  • vegetable oil, for pan frying

Lemon Dill Sauce

  • 1/2 cup vegan mayo
  • 1 1/2 tablespoons fresh dill or 1 teaspoon dried dill
  • 1 teaspoon lemon zest
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • few shakes ground black pepper
US Customary - Metric

Instructions

  • Press the tofu: Press the tofu by wrapping in paper towels (or a clean dry tea towel). Place a plate or pan on top of the wrapped tofu, and put a couple of heavy books or cast iron pan on top of that. Let the tofu press for about 30 minutes.
  • While the tofu presses, make the marinade: To a high powered blender, add the peeled beet, nori sheet, broth, rice vinegar, liquid smoke, white miso paste, garlic, salt and turmeric. Blend until smooth and set aside.
  • Cut the tofu: Once the tofu is pressed, pat dry and cut each block into 4 parts, lengthwise (see photos for visual). At an angle, slice the tofu 3/4 of the way through, diagonally, being careful not to cut all the way through. Continue, cutting close together to make a flaky texture. This will also allow the marinade to seep through everywhere.
  • Marinate: Gently place the tofu into a large container for marinating, being careful not to break them as they will be fragile. Pour the marinade from the blender over the tofu, gently helping it in those cuts you made if possible. Cover and place in the refrigerator for at least 6 hours or overnight.
  • Prepare the lemon dill sauce: In a bowl, whisk together all sauce ingredients. Set aside.
  • Pan fry: Once it's marinated, take the tofu pieces out and lay on a cutting board. Sprinkle with a little cornstarch on all sides, to make it a bit crispy. Heat a few tablespoons of oil at a time on a non-stick or cast iron pan. You could also cook the tofu on a grill. Cook for a few minutes on each side, until golden all over and a little blackened, if desired. Continue until all the pieces are cooked.
  • Serve! Serve immediately over rice or quinoa with cooked asparagus or other vegetable and spoon some of the lemon dill sauce over the top. Enjoy!

Notes

  1. Vegan Salmon will keep for 3-4 days in the refrigerator. It can be frozen but it will change the texture of the tofu.
  2. This recipe was inspired by several recipes I've seen floating around the internet: Woon Heng, It Doesn't Taste Like Chicken, and Carlo Cao. 

Nutrition

Serving: 1of 4 servings | Calories: 337kcal | Carbohydrates: 16g | Protein: 12g | Fat: 24g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Sodium: 1170mg | Potassium: 102mg | Fiber: 2g | Sugar: 3g | Vitamin A: 184IU | Vitamin C: 5mg | Calcium: 160mg | Iron: 2mg