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    Home » Recipes » Vegan Seafood

    August 25, 2021 33 Comments

    Sticky Garlic Vegan Salmon!

    1.7K shares
    Jump to Recipe

    Tofu Salmon? Salmfu? Tomon? Tofu that is designed to look and taste like salmon but is definitely not fish? Whatever you want to call it is fine with me, but I can tell you that it's what it tastes like that's important. This sticky garlic vegan salmon is coated in a sweet, tangy, slightly spicy garlic sauce. Crispy on the outside, flaky tender on the inside, with a gorgeous taste of the sea. Served on a bed of fluffy steamed rice or on rice noodles, you aren't going to believe how amazing this vegan salmon is!

    This is vegan seafood at its finest! This tofish (tofu fish) looks like and tastes like salmon. How cool is that!? Sticky garlic vegan salmon is perfect served over a bed of rice or on rice noodles. This looks fancy but this recipe is fairly easy to make as well using ingredients you can find at your local grocery store. #itdoesnttastelikechicken #veganrecipe #veganseafood

    This isn't my first vegan salmon recipe. I posted this recipe for pan-seared vegan salmon fillets served with wedges of lemon a little while ago, and this recipe went mini viral! Not only does it look cool, but so many people were blown away by the taste and texture that this has become one of my most popular recipes!

    So today, I wanted to show you another way of preparing and enjoying this vegan salmon. The tofu is prepared in the same way as in the first recipe, it is cut to be flaky, marinated in a mixture of seaweed, vegetable broth, beet, and other seasonings (trust me on this), and then it is pan-fried in a cornstarch coating for a crispy skin. But this time, instead of serving it with wedges of lemon, you whisk up a very simple sticky garlic sauce which is so delicious, that when I served this to my husband Adam, he said it was the best thing I've ever made!! (And that's keeping in mind that I've written almost 700 recipes at this point).

    This is vegan seafood at its finest! This tofish (tofu fish) looks like and tastes like salmon. How cool is that!? Sticky garlic vegan salmon is perfect served over a bed of rice or on rice noodles. This looks fancy but this recipe is fairly easy to make as well using ingredients you can find at your local grocery store. #itdoesnttastelikechicken #veganrecipe #veganseafood

    You can't deny how deliciously flaky tender that looks! For the fishiest taste and to get the colour of the marinade to penetrate deep into the tofu, I recommend marinating the tofu for 1 to 2 nights in the fridge. I love this too because it makes it super quick to finish preparing. Just whisk up the sauce, fry the tofu, cook the sauce and add the tofu back in (all of this takes 15 minutes or less), and then serve over rice. The perfect easy and very special dinner. Vegan seafood lovers unite! This one is for you.

    How to make Sticky Garlic Vegan Salmon:

    Slice the tofu thinly part way through to make a flakey fish texture.

    Prepare the tofu by draining it, and then pressing it for 15 to 30 minutes. I love using my Tofuture tofu press, but you can also follow these instructions for a DIY tofu pressing method. Pressing the tofu squeezes excess water out so that the tofu can suck up more of the marinade and become more flavourful.

    Cut the tofu in half lengthwise, and then in half lengthwise again making 4 long skinny strips of tofu. Take one piece of tofu and place a chopstick on either side of the tofu to stop you from cutting all the way through, so the slices remain intact. Slice the tofu partway through repeatedly about ⅛" apart to give the tofu a flaky texture. Repeat with the other tofu slices. Be careful handling them as they will be fragile. Tip: I like to cut the slices on a slight angle to be more similar to how fish flakes.

    Blend up the marinade ingredients.

    Add all of the marinade ingredients together in a blender. Blend until smooth as possible. Place the tofu in a resealable bag or dish and cover it with the marinade. Let marinate for a minimum of 30 minutes or overnight in the fridge. For best results, I like to let it marinate for 1 - 2 days in the fridge.

    Whisk up the sticky garlic sauce.

    Add all of the sticky garlic sauce ingredients to a small bowl or large measuring cup and mix well. Set aside.

    Add a piece of nori to the tofu, then dredge the tofu in cornstarch.

    Put the cornstarch into a wide bowl or baking dish. If using the nori, cut the nori into strips roughly the same size as the tofu pieces. Gently remove a tofu piece from the marinade (be careful as it will be fragile). Dunk a strip of the nori into the marinade, then stick it to the back of the tofu. (Covering the nori in the marinade will help it stick to the tofu). Dredge the tofu with the nori attached in the cornstarch, covering all sides of the tofu. Repeat with all the tofu pieces.

    Fry the tofu in oil on all sides.

    Heat the oil in a large skillet or frying pan over medium-high heat. When hot add the cornstarch covered tofu. Fry 2 - 4 minutes per side until lightly golden all over. Remove from the pan and drain on paper towel.

    Cook the sticky garlic sauce then return the tofu to the pan. Serve hot!

    Add the sticky garlic sauce to the pan and bring to a simmer for 1 - 2 minutes. Add the vegan salmon pieces and spoon the sauce over top. Garnish with cilantro and sesame seeds and serve over rice or noodles.

    This is vegan seafood at its finest! This tofish (tofu fish) looks like and tastes like salmon. How cool is that!? Sticky garlic vegan salmon is perfect served over a bed of rice or on rice noodles. This looks fancy but this recipe is fairly easy to make as well using ingredients you can find at your local grocery store. #itdoesnttastelikechicken #veganrecipe #veganseafood

    Note: the vegan salmon will have a crispy skin, but the longer it sits in the sauce the softer it will get, so make sure to serve this dish right away for the best crispy texture.

    This is vegan seafood at its finest! This tofish (tofu fish) looks like and tastes like salmon. How cool is that!? Sticky garlic vegan salmon is perfect served over a bed of rice or on rice noodles. This looks fancy but this recipe is fairly easy to make as well using ingredients you can find at your local grocery store. #itdoesnttastelikechicken #veganrecipe #veganseafood

    This time I served the sticky garlic vegan salmon on a bed of rice, but any kind of rice noodle, or udon noodles would also be lovely. If you want to add some veggies, steamed broccoli or sauteed spinach or kale would be a lovely side.

    Bon appetegan!

    Sam Turnbull.

    Print Recipe
    5 from 10 votes

    Sticky Garlic Vegan Salmon

    This is vegan seafood at its finest! This tofish (tofu fish) looks like and tastes like salmon. How cool is that!? Sticky garlic vegan salmon is perfect served over a bed of rice or on rice noodles. This looks fancy but this recipe is fairly easy to make as well using ingredients you can find at your local grocery store.
    Prep Time1 hr
    Cook Time15 mins
    Total Time1 hr 15 mins
    Course: Main Course
    Cuisine: Japanese
    ingredient tag: tofu
    Servings: 4
    Calories: 343kcal
    Author: Sam Turnbull • It Doesn't Taste Like Chicken

    Ingredients

    For the tofu:

    • 1 block 350g/ 12.3oz extra-firm tofu drained, pressed, and sliced (see step 1)

    For the marinade:

    • 1 cup vegetable broth
    • 1 sheet nori torn into pieces
    • 3 tablespoons apple cider vinegar
    • 1 small raw beet 20g/ 0.7oz (about the size of a walnut)
    • 2 tablespoons white miso paste
    • 1 teaspoon garlic powder
    • 1 teaspoon salt
    • ½ teaspoon turmeric

    For the sticky garlic sauce:

    • ¼ cup agave or maple syrup
    • ¼ cup water
    • 3 tablespoons soy sauce (gluten-free if preferred)
    • 2 tablespoons rice vinegar
    • 1 tablespoon sriracha (optional for spice)
    • 6 cloves garlic minced or pressed
    • 2 teaspoons cornstarch

    To cook the vegan salmon:

    • 1 sheet nori (to make a skin, optional)
    • ½ cup cornstarch more if needed
    • 2 tablespoons light oil for frying, (plus more if needed)
    • chopped fresh cilantro and sesame seeds for garnish (optional)
    • cooked rice or noodles for serving (optional)
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    Instructions

    To prep the tofu:

    • Prepare the tofu by draining it, and then pressing it for 15 to 30 minutes. I love using my Tofuture tofu press, but you can also follow these instructions for a DIY tofu pressing method. Pressing the tofu squeezes excess water out so that the tofu can suck up more of the marinade and become more flavourful.
    • Cut the tofu in half lengthwise, and then in half lengthwise again making 4 long skinny strips of tofu. Take one piece of tofu and place a chopstick on either side of the tofu to stop you from cutting all the way through, so the slices remain intact. Slice the tofu partway through repeatedly about â…›" apart to give the tofu a flaky texture. Repeat with the other tofu slices. Be careful handling them as they will be fragile. Tip: I like to cut the slices on a slight angle to be more similar to how fish flakes.

    For the marinade:

    • Add all of the marinade ingredients together in a blender. Blend until smooth as possible. Place the tofu in a resealable bag or dish and cover it with the marinade. Let marinate for a minimum of 30 minutes or overnight in the fridge. For best results, I like to let it marinate for 1 - 2 days in the fridge.

    For the sticky garlic sauce:

    • Add all of the sticky garlic sauce ingredients to a small bowl or large measuring cup and mix well. Set aside.

    To cook the vegan salmon:

    • Put the cornstarch into a wide bowl or baking dish. If using the nori, cut the nori into strips roughly the same size as the tofu pieces. Gently remove a tofu piece from the marinade (be careful as it will be fragile). Dunk a strip of the nori into the marinade, then stick it to the back of the tofu. (Covering the nori in the marinade will help it stick to the tofu). Dredge the tofu with the nori attached in the cornstarch, covering all sides of the tofu. Repeat with all the tofu pieces.
    • Heat the oil in a large skillet or frying pan over medium-high heat. When hot add the cornstarch covered tofu. Fry 2 - 4 minutes per side until lightly golden all over. Remove from the pan and drain on paper towel.
    • Carefully use paper towel to wipe away access oil from the pan or use a new pan. Add the sticky garlic sauce to the pan and bring to a simmer for 1 - 2 minutes. Add the vegan salmon pieces and spoon the sauce over top. Garnish with cilantro and sesame seeds and serve over rice or noodles. Note: the vegan salmon will have a crispy skin, but the longer it sits in the sauce the softer it will get, so make sure to serve this dish right away for the best crispy texture.

    Notes

    Baking: I love the pan-fried version of this recipe as it makes for beautiful crispy skin, but if you prefer to bake it, follow these steps. Omit the cornstarch dredge, and then bake the vegan salmon in a baking dish at 400F (200C) for about 10 minutes until heated through. Prepare the sauce as written in a pan and add the vegan salmon.
    Air-fryer: I love the pan-fried version of this recipe as it makes for beautiful crispy skin, but if you prefer to bake it, follow these steps. Omit the cornstarch dredge, and then air-fry the vegan salmon in a preheated air-fryer at 360F (182C) for about 8 minutes until heated through. Prepare the sauce as written in a pan and add the vegan salmon.
    Oil-free: to make this recipe oil-free, skip the pan-frying and follow either the baking or air-fryer instructions above.
    Nori: this is the same seaweed that is used to make sushi rolls. It should be easy to find in your local grocery store, or you can order it online. Nori will give the vegan salmon a fishy flavour, so if you prefer less fish flavour, then reduce or omit it in the marinade. 

    Nutrition

    Serving: 1serving with sauce but without rice or noodles (recipe makes 4 servings) | Calories: 343kcal | Carbohydrates: 36g | Protein: 17g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1988mg | Potassium: 265mg | Fiber: 1g | Sugar: 12g | Vitamin A: 205IU | Vitamin C: 5mg | Calcium: 96mg | Iron: 3mg
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    Reader Interactions

    Comments

    1. Anonymous says

      June 28, 2022 at 10:53 am

      5 stars
      This dish is phenomenal! I have served this to several non-vegans and they all loved it. I was surprised by how tender the texture was, as I wasn’t expecting it to remind me so much of salmon. I get cravings for this recipe now every once in a while and it always lives up to my expectations.

      Reply
      • Sam Turnbull says

        July 20, 2022 at 8:53 am

        Aww yay! Thrilled you love it so much!

        Reply
    2. Kathryn says

      May 14, 2022 at 5:12 pm

      5 stars
      Making and then eating this recipe made me so so happy. One of your best Sam!

      Reply
      • Sam Turnbull says

        May 26, 2022 at 10:33 am

        Aww thank you Kathryn!

        Reply
    3. Dawn says

      January 27, 2022 at 9:48 am

      5 stars
      This dish was a crowd pleaser. My salmon-eating father LOVED it. My vegan husband who hates fishy things, loves it. And my daughter was beyond impressed. It was a little work, but the results were worth the effort. Thanks for sharing this gem!

      Reply
      • Sam Turnbull says

        February 02, 2022 at 8:33 pm

        Haha! I love that! Thrilled everyone enjoyed it so much, Dawn 🙂

        Reply
    4. Dan says

      December 02, 2021 at 12:01 pm

      5 stars
      Hi Sam. Tofus (yes, plural... TWO!!!) are marinating in the fridge, awaiting to be cooked in a couple of hours. I give it 5 stars even though I haven't tasted it yet, as I know that it will be yummy-yummy, as all your recipes are (and I've honestly cooked over 90% of all of them!). Keep them coming!

      Reply
      • Sam Turnbull says

        December 06, 2021 at 4:11 pm

        Aww that's amazing!!! So honoured you're such a fan of my recipes, Dan 🙂

        Reply
    5. Nicole says

      September 28, 2021 at 12:42 am

      Holy crazy! This was amazing. Husband and kid approved and demanded again! Well done, Sam! Appreciate your hard work.

      Reply
      • Sam Turnbull says

        October 01, 2021 at 4:34 pm

        Amazing! Thrilled you love it so much Nicole 🙂

        Reply
    6. Sue says

      September 25, 2021 at 7:45 am

      5 stars
      Finally made this and we loved it - especially the sauce! Thanks for another winning recipe Sam.

      Reply
    7. Elizabeth says

      September 19, 2021 at 4:14 pm

      Were the two teaspoons of cornstarch that was in the marinade recipe supposed to be for dunking tofu into? That wasn’t clear so I added cornstarch to Marinade sauce but wasn’t sure how much to use to coat it.

      Reply
      • Elizabeth says

        September 19, 2021 at 6:27 pm

        I take it back. I found it after properly reading through gah! It was amazing by the way!!!

        Reply
        • Sam Turnbull says

          October 01, 2021 at 8:59 am

          Oh amazing! Happy to hear it 🙂

      • Sam Turnbull says

        October 01, 2021 at 8:58 am

        Hi Elizabeth, the 2 teaspoons of cornstarch are supposed to go in the sauce along with all of the other ingredients. The extra 1/2 cup cornstarch under the "to cook the vegan salmon" ingredients is for coating 🙂

        Reply
    8. Lee says

      September 15, 2021 at 1:56 pm

      Hey Sam
      I discovered that the only ingredient I don’t have is the turmeric. Can I substitute something else for it?

      Reply
      • Sam Turnbull says

        September 16, 2021 at 9:41 am

        Hi Lee, it's just for colour so you are welcome to omit it if that doesn't bother you 🙂

        Reply
    9. Yuli says

      September 09, 2021 at 12:42 pm

      5 stars
      Doubled the marinade and the tofu (always double with Sam's recipes even if it's the first time making them ), cooked half of the batch today as instructed and left the other half marinate for another night, it was sooooo yummy!! I may have added more beetroot than instructed so my end result was closer to red than to pink haha
      The sauce is delicious and garlicky (we love garlic), the tofu was tender and delicious, so good paired together! My BF is not a fan of tofu or mock-seafood 90% of the times, but he ate 2 of this one I know he genuinely loved it because he ate the rice first (he eats the best part of the meal last), thank you for another keeper 🙂

      Reply
      • Sam Turnbull says

        September 14, 2021 at 11:38 am

        Haha that's amazing! So happy to hear that!

        Reply
    10. Alocasia says

      August 31, 2021 at 11:48 am

      Really looking forward to trying this recipe. I don't have fresh beets but I do have beet powder. Any idea how much I can substitute of the powder for the color?

      Reply
      • Sam Turnbull says

        September 01, 2021 at 5:13 pm

        I've never worked with beet powder so I am unsure but you could add it until it looks like a similar colour to the marinade in the photos. I imagine it won't take much. Hope that helps!

        Reply
        • Alocasia says

          September 05, 2021 at 1:49 pm

          The beet powder worked perfectly. So glad you had pics of the color. The tofu has been marinating overnight and has a salmon pink hue. I'll be cooking it tomorrow. The marinade is amazing. Have you used it with anything else?

        • Sam Turnbull says

          September 07, 2021 at 4:30 pm

          Thank you so much, Alocasia. I've only used the marinade with my pan fried vegan salmon recipe. No where else. 🙂

    11. Rachael says

      August 28, 2021 at 11:49 pm

      I’m wondering the same about the beat. I tend to stain things when I try to work with beets. If it’s just for color, could it be omitted? If it’s for flavor, could a golden beet be substituted?

      Reply
      • Sam Turnbull says

        August 30, 2021 at 4:52 pm

        It is mainly just for colour, so if that's not important to you then you can skip it. Your salmon will be on the yellow side instead. 🙂

        Reply
    12. Charlene says

      August 28, 2021 at 1:51 pm

      5 stars
      Absolutely delicious! Marinated it for 24 hrs.

      Reply
      • Sam Turnbull says

        August 30, 2021 at 4:51 pm

        So happy you enjoyed Charlene!

        Reply
    13. Kendra says

      August 27, 2021 at 5:49 pm

      How critical is the raw beet? Could it be a canned one if it is just for the color?

      Reply
      • Sam Turnbull says

        August 30, 2021 at 4:50 pm

        It is just for colour mainly. Canned will work ok but is likely less potent in colour so you may not have the extact colour. But if that's not important to you then no big deal!

        Reply
    14. Peggy LeBlanc says

      August 27, 2021 at 12:22 pm

      can I used a precooked beet ?

      Reply
      • Sam Turnbull says

        August 30, 2021 at 4:48 pm

        Precooked beet won't likely be as rich in colour but it should still work pretty well. Enjoy!

        Reply
    15. Deb Z says

      August 25, 2021 at 11:34 am

      My mouth is watering. Cannot wait to try this one. Thank you SAM! You rock. Will come back and rate this after I try it.

      Reply
      • Sam Turnbull says

        August 30, 2021 at 4:45 pm

        Haha wonderful! I hope you love it 🙂

        Reply

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