Vegan Smoked Salmon Recipe (Tofu Lox)

Vegan smoked salmon on a bagel with cream cheese, sliced red onion, fresh dill, and capers.

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Vegan Smoked Salmon Recipe (Tofu Lox)

This vegan smoked salmon recipe made with tofu 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.

Prep Time15

Cook Time15

Marinating Time6

Total Time6 30

Course: Breakfast

Cuisine: American

Diet: Vegan

Servings:

Calories: 79kcal

Author: Jennifer Bell

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