garlic dill tofu salmon

This garlic dill tofu salmon is a must try!! We have seen some recipes for tofu salmon floating around and we were super intrigued with the idea. We wanted to put our own spin on it. Reyhan and I were never huge fans of salmon before we went vegan but it’s really fun for us to try and recreate the flavours and visuals!

For our marinade we used beet juice and turmeric to try and get as close to a natural salmon colour as possible. To add a “fishy” taste we used kelp granules, this can be found at most health foods stores. If you can’t find them, you can always use dried nori.

To add more flavour to the salmon we made a quick garlic butter dill sauce to top. This recipe does take a bit of preparation and marination time but the end result is totally worth it! After making this dish its inspired us to try and recreate some other seafood dishes. It’s truly amazing that you can make these delicious flavours using only plants.

We hope you love this garlic dill tofu salmon as much as we did. Be sure to show us your creations, we love to see it! Enjoy.

In case you missed it, check out our latest recipe here – vegan kebabs!


Recipe by plantbasedrelationshipCourse: UncategorizedCuisine: Vegan, Vegan SeafoodDifficulty: Medium


Prep time


Cooking time




  • For Vegan Salmon
  • 2 blocks extra firm tofu

  • 1 sheet of nori for “skin”

  • 1/4 cup cornstarch

  • For Marinade
  • 1 small beat or 1/2 cup pure beat juice

  • 1/2 cups vegetable broth

  • 1 tsp kelp granules or 1 sheet of dried nori

  • 1/4 tsp turmeric

  • 2 cloves garlic

  • 1 tsp sesame oil

  • 2 tbsp rice vinegar

  • 1 tbsp miso paste

  • 1/4 cup nutritional yeast

  • pinch of salt and pepper

  • For Garlic Dill Sauce
  • 1/4 cup vegan butter

  • 3 cloves garlic (diced)

  • 1 tbsp fresh chopped dill

  • lemon for garnish


  • To a blender, add all marinade ingredients and pulse until smooth. Pour marinade into a large tupperware dish with a lid. This will be where we marinade our fillets! Press tofu to remove as much moisture as possible. Slice tofu bricks in half to resemble slim salmon fillets and then use knife to cut a cross pattern into the fillets without going all the way through as shown. Place into marinade and fully coat. Let rest in fridge for at least 4 hours.
  • Preheat a large oven safe skillet over medium heat and add a splash of oil to avoid sticking. Preheat oven to 425 degrees. Remove fillets from marinade carefully they will be very delicate. Cut strips of nori and lay them on one side of the fillet. The nori should stick to the marinade. Once fillets are laid out onto strip of skin, lightly dust them with cornstarch. This helps get a nice crust on the outside of the tofu. Place tofu fillets cross cut side down first and fry for at least 5 minutes or until top is crispy. Very carefully flip and fry the skin side.
  • Once you have a nice crust on both skin side and cross cut side we can set them in the oven to bake at 425 for 10-15 minutes. Because they’re big pieces of tofu, baking them after frying helps insure a nice thorough, even cook.
  • While tofu is baking, preheat a small sauce pan and add butter and diced garlic. Heat until garlic just begins to brown and then add chopped fresh dill. Sauté for 2 minutes and then remove from heat.
  • Plate salmon and top with a drizzle of the garlic dill sauce and a spritz of fresh lemon juice. We recommend serving this with your favourite potato dish! It went so well together! Enjoy.

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