this easy vegan salmon, has a sweet chili vegan salmon is just the recipe you need for these warmer months coming up. made from tofu and so delicious you will love it.
One of my favorite things about being a vegan is transforming ingredients into something else. This sweet chili vegan salmon is no exception. It is first marinated in some blended up beets, carrots, nori, and spices. Then baked and then brushed with a delicious 5 ingredient sauce. It is full of flavor and a great way to enjoy tofu.
The Marinade
I am not the first person to come up with this recipe. There are plenty of vegan salmon recipes online. So I know I wanted to make mine different. Something I did not see people do was use carrot in the marinade, which I feel it helps to give a bit more orange to the tofu rather than just using beets for the pinkness. There is also nori in there to help add a bit of that “fishy” element. I also like to add in a bit of Old Bay because I feel that is a seasoning typically used in fish dishes so it helps to add some extra flavor. All you need to is blend everything up so it is super easy to make!
The Tofu
I personally always opt for super firm tofu because I am lazy. Pressing tofu is an extra step that sometimes I am just not in the mood to do. However, you can also make this recipe with firm or extra firm tofu and press it with a tofu press. I have done it here, this is also a delicious recipe. So, it will come down to whatever you feel like doing but super firm tofu works out great.
The Sauce
The 5 ingredient sauce is so easy to make and so flavorful. It is just: soy sauce, sriracha, olive oil, sesame oil, and sweet chili sauce. It is basically just an elevated spicier sweet chili sauce. There is extra sauce so it is so great for drizzling on top and you will have leftover for however you like to use it.
More Tofu Recipes
Easy Sweet Chili Vegan Salmon FAQ
- How long does this last in the fridge? For up to 3 days. To reheat you can place it back in the oven or warm it in the microwave.
- Can I substitute the tofu? Honestly, no. For this recipe I can’t think of anything you can swap it with since it is the main ingredient and helps to recreate a “salmon-esque” feel.
- What should you eat this with? Anything you like! I had this in a bowl with rice and veggies. You can serve it with roasted potatoes and asparagus. If you wanted to make a mango or peach salsa to serve on top that would be delicious too.
- Can this be frozen? I think it would be fine but the sauce may not hold up well for freezing.
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Easy Sweet Chili Vegan Salmon
Equipment
Ingredients
“Salmon”
- 1 package (16 ounces/454g) super firm tofu
- 1 small carrot peeled and cut into thirds (about 2 ounces/56g)
- 1.5 ounces cooked beets (about 45g), about 1 small beet
- 2 sheets nori
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon old bay seasoning
- ½ teaspoon paprika
- ¼ teaspoon salt
- ½ cup (120ml) water
Sweet Chili Sauce
- 1 tablespoon olive oil
- 1 teaspoon sesame oil
- ½ tablespoon sriracha
- 3 tablespoons sweet chili sauce
- 1 tablespoon low sodium soy sauce
Instructions
- In a blender add the carrot, beet, seasonings, and water. Blend until smooth. If it is too thick and not easily pourable add in another 2 tablespoons (30ml) of water.
- Take the tofu and cut it into 3 crosswise rectangles. Then turn the tofu on its side and cut it into an S shape or curve. You can watch the YouTube video if you need a visual. After it has been cut use a sharp knife to make thin slices on one side to create a flaky texture.
- Add the tofu into a large dish and cover with the marinade. I like to put a little bit of the marinade on the bottom of the dish. Cover and marinate in the fridge for at least 2 hours or up to 8.
- Once the tofu is done marinating or you are ready to cook preheat oven to 400°F (204°C).
- Remove the tofu from the marinade and place it on a lined baking sheet. Bake for 10 minutes.
- Meanwhile, prepare the sauce by adding all the ingredients into a bowl and mixing together.
- After the tofu is done, use a silicone brush or spoon to generously spread the sauce over top. You will have remaining sauce. Place back in the oven and bake for 12 mins at 400°F and then 3 minutes at 350°F (176°C).
- Once it is done enjoy immediately. Serve with remaining sauce. Garnish with microgreens and sesame seeds if desired.
Video
Notes
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