Vegan Salmon with Lemon Dill Sauce Recipe
This Vegan Salmon with Lemon Dill Sauce recipe offers a flavorful and plant-based alternative to traditional salmon using extra-firm tofu marinated in a vibrant beet, nori, and miso blend. Pressed tofu is infused with smoky, tangy seasonings, pan-fried until crispy and golden, and served with a creamy, zesty lemon dill sauce. Perfect for a healthy, delicious dinner served over rice or quinoa alongside vegetables.
- Prep Time: 40 minutes
- Cook Time: 15 minutes
- Total Time: 6 hours 55 minutes
- Yield: 8 servings
- Category: Main Dish
- Method: Frying
- Cuisine: Vegan, Plant-Based
- Diet: Vegan
Ingredients
Vegan Salmon
- 2 (14.5 ounce) blocks extra-firm tofu
- 1 small raw beet, peeled
- 1 sheet nori, broken into pieces for blending
- 1 cup vegetable broth
- 3 tablespoons seasoned rice vinegar
- 1/4 teaspoon liquid smoke
- 2 tablespoons white miso paste
- 2 large garlic cloves
- 1/2 teaspoon salt
- tiny pinch turmeric (about 1/8 teaspoon)
- 3-4 tablespoons cornstarch
- vegetable oil, for pan frying
Lemon Dill Sauce
- 1/2 cup vegan mayo
- 1 1/2 tablespoons fresh dill or 1 teaspoon dried dill
- 1 teaspoon lemon zest
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- few shakes ground black pepper
Instructions
- Press the tofu: Wrap the tofu blocks in paper towels or a clean, dry tea towel, then place a plate or pan on top. Add a couple of heavy books or a cast iron pan over it and let the tofu press for about 30 minutes to remove excess moisture.
- Make the marinade: While the tofu presses, combine the peeled beet, broken nori sheet, vegetable broth, seasoned rice vinegar, liquid smoke, white miso paste, garlic cloves, salt, and turmeric in a high-powered blender. Blend until you achieve a smooth, rich marinade. Set aside.
- Cut the tofu: After pressing, pat the tofu dry. Cut each block into 4 parts lengthwise. Then, at an angle, slice the tofu about three-quarters through diagonally, making close cuts to create a flaky texture without cutting all the way through. This enables the marinade to penetrate deeply.
- Marinate the tofu: Carefully place the tofu pieces into a large container, avoiding breaks as the tofu will be fragile. Pour the prepared marinade over the tofu, gently working it into the angled cuts if possible. Cover the container and refrigerate for at least 6 hours or preferably overnight to fully infuse the flavors.
- Prepare the lemon dill sauce: In a bowl, whisk together the vegan mayo, fresh or dried dill, lemon zest, fresh lemon juice, garlic powder, salt, and black pepper until creamy and well combined. Set aside.
- Pan fry the tofu: Remove the tofu from the marinade and lay it on a cutting board. Lightly sprinkle cornstarch over all sides to encourage crispiness. Heat a few tablespoons of vegetable oil in a non-stick or cast iron pan over medium heat. Fry the tofu pieces for a few minutes on each side until they are golden brown and slightly charred if desired. Continue cooking all pieces similarly.
- Serve: Serve the crispy vegan salmon immediately on a bed of rice or quinoa along with cooked asparagus or your favorite vegetables. Spoon the lemon dill sauce generously over the tofu. Enjoy this satisfying plant-based dish!
Notes
- Pressing the tofu is essential to remove excess moisture and improve texture when frying.
- Be careful with the angled cuts to avoid breaking the tofu; a gentle touch is key.
- The marinade can be made a day ahead to deepen the flavor.
- Vegetable oil with a high smoke point works best for pan-frying.
- You can also grill the marinated tofu for a smoky flavor and grill marks.
- Leftovers can be refrigerated for up to 3 days and gently reheated in a pan.
