Vegan Salmon Rice Bowl
A vegan take on the viral TikTok recipe from Emily Mariko
Equipment
- knife
- chopping board
- Large container
- frying pan
- Microwave, rice cooker, or pot
Ingredients
- 375 g firm tofu 1 block, pressed, cut in half and scored
"Salmon" Marinade
- 1 ½ cup carrot juice
- 3 tbsp soy sauce
- 1 tsp miso paste
- ½ tsp paprika
- ½ tsp garlic powder
- 1 tbsp rice vinegar
- 1 nori sheet crumpled
For Cooking
- 1 tbsp olive oil
- 1 tbsp sesame oil
To Serve
- 8 mini nori sheets
- 2 cups cooked rice
- 2 tbsp vegan mayo
- 2 tbsp Sriracha sauce or to taste
Instructions
- After your tofu is pressed, slice it in half, and carefully score lines in it with a pairing knife.
- Make your marinade with the listed ingredients, and transfer your “salmon” to the container. Allow it to marinate for at least two hours.
- Pan fry in olive oil, basting with the marinade until seared on all sides. Add a little sesame oil over low heat at the end.
- Serve over cooked rice with sriracha, vegan mayo, and soy sauce. Eat wrapped in mini nori sheets.
Nutrition
Calories: 619.7kcal | Carbohydrates: 69.6g | Protein: 26.1g | Fat: 25.8g | Saturated Fat: 3.2g | Polyunsaturated Fat: 8.4g | Monounsaturated Fat: 5.7g | Sodium: 2233mg | Potassium: 672.2mg | Fiber: 4.2g | Sugar: 8.5g | Vitamin A: 33992.5IU | Vitamin C: 26.8mg | Calcium: 304.9mg | Iron: 4.3mg