Vegan Smoked Salmon Recipe
This vegan smoked salmon recipe is a delicious plant-based alternative that's perfect for breakfast or brunch. I like to serve this vegan lox with bagels, dairy-free cream cheese, thinly sliced red onion, capers, fresh dill, and a squeeze of lemon juice.
Servings: 4
Calories: 79kcal
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.
Nutrition
Calories: 79kcal | Carbohydrates: 3.9g | Protein: 10g | Fat: 3.5g | Saturated Fat: 0.5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 817.5mg | Potassium: 200.4mg | Fiber: 1g | Sugar: 3.3g | Vitamin A: 155.6IU | Vitamin C: 0.3mg | Calcium: 38.5mg | Iron: 1.6mg