This tofu smoked salmon is a delicious plant-based swap that’s perfect for breakfast or brunch. I like to serve it with bagels, vegan cream cheese, thinly sliced red onions, capers, fresh dill, and a squeeze of lemon juice. This vegan lox is a must-try if you’re looking for plant-based alternatives, like this vegan liquid mozzarella recipe, which is another great swap that doesn’t use animal products.
Ingredients and Substitutions
Be sure to use extra firm tofu when making this smoked salmon. Softer varieties of tofu won’t hold their shape as well.
Beet juice gives this lox its bright pink color and adds bulk to the marinade. The flavor of the beet juice isn’t noticeable at all though.
A small amount of ground turmeric tones down the pink color from the beet juice to give this lox a more natural-looking coral color. You can omit the turmeric if you prefer. It won’t affect the flavor.
Smoked paprika mimics the smoky flavor of traditional lox. If you have trouble finding smoked paprika at your local grocery stores, it’s easy to find online.
Nori seaweed adds an ocean-like flavor to the tofu that works perfectly in this recipe. You can substitute other types of seaweed if necessary.
A small amount of maple syrup mimics the subtle sweetness that traditional lox has. You can substitute agave or coconut sugar if you prefer.
Step-by-Step Recipe Instructions
Start by adding the beet juice, soy sauce, maple syrup, smoked paprika, and ground turmeric to an airtight container. Next you’ll tear the nori seaweed into pieces and add it to the container, then mix well.
Cut the tofu in quarters, making uneven, slightly wavy diagonal cuts.
Thinly slice each quarter (1/4 to 1/8-inch thickness).
Place the thinly sliced tofu in the container, close the lid tightly, then gently turn the container upside down a few times to distribute the marinade.
Place the container in the fridge for at least 6 hours. When the tofu has finished marinating, preheat the oven to 350 degrees Fahrenheit, then place the tofu slices in an even layer on 2 sheet pans lined with parchment paper.
Bake for 15 minutes, then let it cool completely before serving.
Tofu Smoked Salmon Recipe
Equipment
- 2 Sheet pans
- Parchment paper
Ingredients
- 1/3 cup beet juice
- 3 tablespoons soy sauce (or substitute tamari)
- 2 teaspoons maple syrup
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon ground turmeric (optional for a more natural-looking color)
- 1 sheet nori seaweed
- 1 block extra firm tofu (about 14 oz / 397g)
Instructions
- Add 1/3 cup beet juice, 3 tablespoons soy sauce, 2 teaspoons maple syrup, 1/2 teaspoon smoked paprika, and 1/4 teaspoon ground turmeric to an airtight container.
- Tear 1 sheet nori seaweed into pieces and add it to the container, then mix well.
- Cut 1 block extra firm tofu in quarters, making uneven, slightly wavy diagonal cuts.
- Thinly slice each quarter (1/4 to 1/8-inch thickness).
- Place the thinly sliced tofu in the container, close the lid tightly, then gently turn the container upside down a few times to distribute the marinade.
- Place the container in the fridge for at least 6 hours.
- Preheat the oven to 350 degrees Fahrenheit.
- Place the marinated tofu slices in an even layer on 2 sheet pans lined with parchment paper.
- Bake for 15 minutes.
- Let the lox cool completely before serving.
Notes
-
Store in an airtight container in the fridge for up to five days.
