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Vegan Salmon

Vegan Salmon

Print Recipe
A great salmon substitutions for plant-based people, and a well-rounded meal.
Course Main Course
Cuisine Asian
Keyword budget friendly, DIY vegan salmon, vegan alternative, vegan bowl, vegan fish, vegan salmon, vegan salmon rice bowl, wfpb, whole food recipes
Prep Time 10 mins
Cook Time 20 mins
Marinating time 30 mins
Servings 4
Calories 226.1
Author Cat Gavriusova

Equipment

  • rice cooker or similar
  • bowl for marinade
  • lidded container or ziplock bag
  • knife
  • chopping board

Ingredients

  • 1 ½ cup sushi rice
  • 1 cup edamame beans shelled, frozen
  • 2 ½ cup water

For the "salmon"

  • 1 block extra firm tofu
  • 1 ½ cup vegetable broth
  • 1 ½ tbsp beet powder optional, for color
  • 2 tbsp hoisin sauce
  • ½ sheet nori crushed
  • 1 tsp rice vinegar
  • 1 tbsp extra virgin olive oil
  • 2 tbsp soy sauce

Instructions

  • Slice your block of tofu in half. Then slice each half vertically in half until you have four equal pieces. Using a sharp knife, carefully score the top of your slices of tofu in a diagonal pattern to create a “fish” like appearance.
  • In a bowl, combine all listed marinade ingredients. Place the tofu in a sealable container or ziplock bag along with the marinade. Soak at least half an hour.
  • Cook your rice and edamame according to package directions.

Line a baking sheet with parchment paper. In an air fryer or an oven, bake for 20 minutes at 400F.
  • When cooking is complete, transfer the rice into 4 bowls, followed by your “tofu salmon” and desired toppings. Enjoy!

Nutrition

Calories: 226.1kcal | Carbohydrates: 25.3g | Protein: 14.2g | Fat: 7.8g | Saturated Fat: 1.1g | Polyunsaturated Fat: 2.4g | Monounsaturated Fat: 3.5g | Trans Fat: 0.003g | Cholesterol: 0.2mg | Sodium: 1064.8mg | Potassium: 375.7mg | Fiber: 3.2g | Sugar: 5.3g | Vitamin A: 206.3IU | Vitamin C: 2.8mg | Calcium: 66.4mg | Iron: 2.5mg