Get ready for vegan salmon and rice! This recipe has been blowing up the internet, and I decided to make a vegan version! Instead of using salmon I used some extra firm tofu!
I decided to take the extra step and crave my tofu to look like a salmon fillet, but that is totally optional. To replicate the skin on the salmon, I crusted the bottom of the tofu with some black sesame seeds and rice paper! I think the rice paper is a great addition to get the “skin” extra crispy! The black sesame seeds add such a lovely toasted flavor that complement the flavor of the marinade really well!
This recipe took me well under 30 minutes, but it is jammed packed with flavor! It also makes a very nutritious meal if served with some veggies on the side!
If you love tofu I have a bunch of recipes on my blog, and a bunch of recipes that can use tofu as great substitutes!
- Sheet pan tofu dinner
- Buffalo tofu wings
- Creamy vegan miso ramen
- Vegetarian potstickers
- Spicy rice paper tofu nuggets
Key ingredients for this vegan salmon and rice recipe:
- Extra firm tofu
- I use extra firm tofu to replace the salmon! Tofu is great because it takes on any flavor that you want. I decided to make a simple Asian marinade.
- Rice paper
- This worked perfectly at replicating the salmon skin. It got super crispy after pan frying!
- Black sesame seeds
- I used black sesame seeds to resemble the black color of salmon skin! This also added a nice toasty flavor!
- Soy sauce or tamari
- The was the main marinade ingredient. It adds a nice deep color and flavor. I suggest using low sodium soy sauce so you can control the saltiness of the dish.
- White pepper
- White pepper has a more subtle flavor compared to black pepper. It has less spice but it complements the Asian condiments perfectly.
- Coconut sugar
- I like adding a touch of sweetness to my Asian marinades! Coconut sugar works great because it is deep in color, and is a natural sweetener! You can also you granulated sugar, brown sugar, or maple syrup.
Vegan Salmon and Rice
Ingredients
- 2.5 oz extra firm tofu
- 2 tbsp low sodium soy sauce
- ¼ tsp white pepper
- ½ tsp coconut sugar
- 1 tbsp black sesame seeds
- 2 sheets of rice paper cut to shape
- ½ cup brown rice
Garnish
- Green onion
- Sesame seeds
Instructions
- Start by preparing the brown rice.
- Place the tofu in between a clean kitchen towel or paper towels. Press the liquid out for approximately 2 minutes.
- Optional: Cut the tofu to a salmon fillet shape, and cute groves in the top to resemble the salmon texture.
- Make the marinade by mixing the soy sauce, white pepper, and coconut sugar.
- Coat each side of the tofu fillet in the marinade.
- Press the bottom of the tofu fillet in the black sesame seeds. Then prepare the rice paper by dipping it in boiling water. Layer the rice paper on top of the black sesame seeds.
- Place the tofu in a hot skillet with the "skin" side down. Sear each side for about 45 seconds to 1 minute.
- Scoop the brown rice onto a plate, then layer the tofu fillet on top. Garnish with green onion and sesame seeds!
