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Vegan Salmon

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Super Savory Vegan Salmon made with tofu and seasoned with umami-packed ingredients and stuff from the sea! Perfectly flaky and delicious!

Like a lot of vegans, fish was one of the last things I gave up before making the switch. And next to sushi, a good old salmon filet was a popular choice. Well I’m happy to say that this Vegan Salmon made with Tofu satisfies my fishy cravings!

And I’ll be the first to say that this won’t fool anybody. However my wife did say it reminded her a lot of salmon, so maybe it’s closer than I think! That said, it’s super dang delicious in it’s own right and I’ve been eating it all week in a bunch of different ways.

why you’ll dig Vegan Salmon

Well like I said, you really can eat it just like you would conventional salmon. As a bonus, it won’t stink up your house the way salmon does sometimes.

You can also meal prep and make them in batches and enjoy it through the week. Either grill it all up, store and reheat later, or let the filets marinade and just grill one up as you like.

And you can mix up the seasonings and have it in all sorts of dishes. I made a Teriyaki Salmon Bowl with rice, veggies and Sriracha Mayo.

I seasoned some with some Blackening Seasoning and a Tartar Sauce (you can make the one from my Filet-O-Fish recipe). That combination was insanely delicious so try it if that sounds good to you!

Bottom line is these are super easy to make. You can customize it to your heart’s content and enjoy any way you would normally eat regular salmon!

What’s the best tofu for tofu Salmon?

I highly recommend Super Firm Tofu as I found it had the best texture and was the easiest to work with. Once it’s been scored and marinated and grilled, it’s really hard to beat the taste and texture for the time and effort spent.

Super Firm is vacuum sealed and doesn’t require any pressing so it’s really the easiest and quickest choice. I can find it at most grocery stores, especially Whole Foods, Sprouts and Trader Joe’s. If you can only find Extra Firm, just make sure you press it for at least 30 minutes.

I also highly recommend scoring the tofu, which will accomplish two things. First it allows the marinade to get into the tofu and not just on the outside. And second, it creates a better texture when you bite into it as the tofu will “shred” better.

ingredients for Vegan Salmon

  • Marinade – The marinade we are putting together employs a lot of umami-packed ingredients like miso paste, nutritional yeast and capers. We’re also gonna add in some nori sheets to get that fishy flavor. And Beet Juice will help us get that pinkish / orange color too!
  • Blackening Seasoning – this is optional, but it’s super delicious on the Tofu Salmon too! I highly recommend it! Use either store bought or make your own! Just combine these ingredients!
  • 2 Tbsp Smoked Paprika
  • 1 Tbsp Cayenne (less if you don’t like spicy)
  • 2 tsp Garlic Powder
  • 2 tsp Onion Powder
  • 1 tsp Dried Basil
  • 1 tsp Dried Oregano
  • 1 tsp Dried Thyme
  • 1 tsp Salt
  • 1 tsp Black Pepper
  • 1/4 tsp Citric Acid (optional for tang)

how to make Vegan Salmon

The process is quite simple! First we’ll slice our block of tofu into fillets. I like to do a diagonal cut, and then cut each half in half again. So we’ll get 4 filets per block.

Then I’ll score each filet on both sides. This will give us a flakey fish texture and it will allow the marinade to penetrate more.

After that we’ll just whip up a quick marinade! In order to crush up the nori sheets I recommend blending the marinade in a blender or food processor. Then pour the marinade over your tofu filets and let them marinade at least 4 hours but overnight is ideal.

After that we just need to grill our tofu salmon until it’s looking beautiful! You can also brush on some Teriyaki or really add any additional seasonings or sauces you like! And of course a lemon squeeze is always a nice touch!

You can also chop them up into cubes for bite size pieces, they go great in a Salmon Bowl too!


You can make these and store them in the fridge for 4 – 5 days. I’ve had a few of them marinating in the fridge all week, and then just pulling one out and grilling it real quick for an easy meal. I haven’t tried freezing them, but I don’t see why that wouldn’t work!

handy dandy video here!

other vegan Seafood recipes you’ll dig!

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Vegan Salmon

Thee Burger Dude
4.50 from 26 votes
Servings 4 Servings


  • 1 16 oz block of Super Firm Tofu*


  • 1 tsp veggie bouillon concentrate
  • 1/4 cup vegan mayo
  • 1 Tbsp miso paste
  • 1 Tbsp nutritional yeast
  • 1 tsp dried dill
  • 1 tsp capers
  • 1 tsp caper brine
  • 1 Tbsp rice vinegar
  • 1/2 tsp garlic powder
  • 1/2 cup beet juice
  • 2 sheets of nori
  • 1 tsp MSG or salt to taste


  • Cut your block of tofu in half. You can do so at a diagonal, or straight, up to you! Then cut each half into half so you'll have 4 filets.
  • Next, lightly score each filet on the top and bottom, to create a fishy texture and so they marinate better.
  • For the marinade, add all the ingredients to a blender or food processor and blend up as fine as possible. Crush up the nori sheets a bit with your hands to make it easier for the blender.
  • Add the filets to some tupperware or marinade bag and pour over the marinade. You can gently open up the filets to expose the scored sections to the marinade but do so carefully so you don't split them. Let the filets marinade at least 4 hours but overnight is best.
  • To prepare, heat up a little oil in a pan (preferably non-stick) over medium heat and grill your tofu salmon for 3 – 4 minutes per side. You can either grill all four sides, or just two. Up to you!
  • Feel free to season it with some blackening seasoning, or a Tartar Sauce like the one on my Filet-O-Fish recipe. Maybe brush some Teriyaki sauce, whatever you like and enjoy!


*I highly recommend Super Firm Tofu as I found it had the best texture and was the easiest to work with. Once it's been scored and marinated and grilled, it's really hard to beat the taste and texture for the time and effort spent.
Super Firm is vacuum sealed and doesn't require any pressing so it's really the easiest and quickest choice. I can find it at most grocery stores, especially Whole Foods, Sprouts and Trader Joe's. If you can only find Extra Firm, just make sure you press it for at least 30 minutes.
Tried this recipe?Let us know how it was!

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  1. I stumbled upon this vegan salmon recipe with gratitude for its ease of use. The result was impressive despite having to substitute with juice from canned beets. My husband, a self-professed salmon snob, devoured it enthusiastically, reminiscing about his time in Alaska. The texture and flavor were on point. This recipe is a must-try for anyone seeking a delicious plant-based alternative that even seafood lovers will enjoy. Thanks for this game-changing recipe!

  2. Made this for myself along with regular salmon for my family. Everyone loved it, including the ones eating the real salmon! Didn’t have beet but I don’t think it was missed. Will definitely make it again! Thank you for all your great recipes!

  3. Sorry if that’s a silly question, but for the beetle juice do you just blend a beetle with water? Or is it something you can buy pre-made? Thanks in advance, can’t wait to give this a try!

    1. Hi, you can either use beet juice that’s sold in a bottle, in the juice aisle, or you can use the juice from a can of beets. Hope that helps!

  4. Can the mayo be omitted or subbed for something lower in fat? Does it provide an important flavor content or is it mostly for the oil?

    1. I don’t know how well it will work without mayo or oil. Fat enhances the flavor of all the other spices and ingredients used in the marinade and helps it cling to the tofu better as well.

  5. Came back to say I made this a couple of times, and it’s really tasty! The first time although it was tasty, I didn’t find it “fishy” enough. The second time, I doubled the amount of nori and let it marinade for 3 days before cooking. It turned out even better than the first time! But I’m a huge fish fan, so the average person might not need this adjustment. 🙂 Thank you for the wonderful recipe!

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