How To Make Plant-Based Vegan Salmon | Vegan Salmon Recipe

This is a whole-food, plant-based recipe without oil, that’s simple to make and sure to please any picky eater. RECIPE BELOW

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If you are vegan, or are trying eat healthier and love salmon with teriyaki sauce, this easy recipe will have you loving this salmon recreation with tofu even better than the original with fish. Fish contains cholesterol (tofu has no cholesterol), microplastics, pollution, mercury and PCBs, so fish is something you shouldn’t eat.

Pair this tofu salmon with rice noodles, yakisoba noodles, or rice; pickled cucumbers, chopped cilantro, diced water chestnuts, sautéed yellow and green onions, and top with a drizzle of coconut aminos (which tastes like teriyaki sauce, but without the sugar).

Purchase organic firm tofu. Drain water out of box of tofu. Put tofu block in a tofu press to drain out any water for about an hour. Dry with paper towels if tofu is too wet. Divide tofu evenly into three sections (watch video at the bottom of this post to see the steps and to see if my cat thought I was eating fish). Cut each of the three new cut blocks of tofu into wedges by cutting them diagonally with a knife.

Marinate the tofu up to 24 hours, but at least for 3 hours. Keep in refrigerator until ready to bake. Cut nori seaweed sheet into six pieces to fit on one side of the tofu “salmon.” Bake 350 to 375 degrees until firm and to your liking.

Serve hot with warm rice noodles, yakisoba noodles or rice; a side salad with peanut or miso dressing, pickled cucumbers, chopped cilantro, diced water chestnuts, sautéed yellow and green onions, and/or a vegetable stir-fry. Top everything off with sesame seeds, or umeboshi seasoning, after you add the teriyaki sauce or coconut aminos drizzled on top of the tofu salmon.

Marinade:
¼ cup or more of Coconut Secret Coconut aminos
1 T rice vinegar
Few dashes of paprika for color or cayenne pepper (If you like it hot) (both are optional)
1 tsp sesame oil (optional)
Toppings
½ sheet of nori seaweed

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