Vegan Salmon Bowl made from Tofu
This vegan salmon bowl is made from marinated tofu and then pan-fried till golden brown before basting with a delicious sweet savory sauce. Once it's wrapped with nori, the flavor immediately elevated to a delicious dish! It's simple and easy to make.
Servings: 3
Ingredients
- Cooked grains of choice
- 14 oz firm tofu cut into 3 slabs
- 1 tablespoon light soy sauce
- ¼ teaspoon dashi powder or kelp powder or mushrooms seasoning
- 1 Nori sheet - cut into 3 strips
Sauce
- 3 tablespoons mirin
- ⅓ cup of hot water mix with 1 teaspoon kelp powder or use kombu dashi stock
- 2 tablespoons light soy sauce
- 1 tablespoon maple syrup
- ½ teaspoon sugar
Spicy Mayo
- 3 tablespoons vegan mayo
- 1 tablespoon chili sauce or sriracha
Garnish
- Cheese
- Scallions
- Furikake rice seasoning made from nori and sesame seeds
Instructions
- Drain tofu, then pat dry with a towel. Slice into 3 rectangle slabs.
- Mix 1 tablespoon soy sauce and kelp powder in a pan (big enough to fit all the tofu).
- Marinate tofu for 15 minutes (rubbing the surface with the marinade).
- To make the sauce, combine mirin, hot water with kelp powder, soy sauce, maple syrup and sugar in a bowl. Stir to combine.
- To create a spicy mayo, mix together vegan mayo and chili sauce until incorporated.
- Next, heat a large non-stick skillet over medium heat. Add about a tablespoon of oil. Carefully slide marinated tofu onto the hot pan. Cook in batches if needed, adding more when necessary.
- Pan-fry until tofu is golden brown (the larger surface). Add 2-3 spoons of sauce. Gently push the tofu around the pan so it catches all the sauce.
- Meanwhile, place a nori strip on a plate. Lay the cooked slab on top and fold the nori needs over.
- Place cooked rice in a bowl and sprinkle with furikake. Next, top with vegan salmon, drizzle with spicy mayo, and top with a handful of vegan cheese. Using a hand torch, melt the cheese and garnish with chopped scalions. Serve warm.