Vegan Smoked Salmon with Beet Juice and Nori Recipe

If you’ve ever craved the rich, smoky flavor of salmon but want to keep things plant-based and totally vibrant, this Vegan Smoked Salmon with Beet Juice and Nori Recipe is going to blow your mind. It brings together the earthy sweetness of beet juice, the umami punch of nori, and the perfect texture of firm tofu to create a stunning, flavorful dish that looks just like smoked salmon. Whether you’re serving it for brunch, a fancy appetizer, or a unique sandwich topping, this recipe offers a delightful twist that’s simple to make yet packed with complex taste and gorgeous color.

Ingredients You’ll Need

This recipe is wonderfully straightforward, relying on a handful of ingredients that each play a crucial role in building layers of flavor and that beautiful, salmon-like appearance. Every element is essential, from the beet juice which provides a striking color and subtle sweetness, to the smoked paprika that infuses that signature smoky note.

• 1/3 cup beet juice: Gives the tofu that vibrant, pinkish hue and adds a lightly sweet earthy flavor.
• 3 tablespoons soy sauce (or tamari): Adds salty umami depth, balancing sweetness and enhancing flavor.
• 2 teaspoons maple syrup: Introduces a gentle natural sweetness that brightens the overall taste.
• 1/2 teaspoon smoked paprika: Provides smokiness without needing to actually smoke anything.
• 1/4 teaspoon ground turmeric (optional): For that extra natural color boost and subtle earthiness.
• 1 sheet nori seaweed: The secret ingredient that delivers that ocean-like umami flavor reminiscent of real salmon.
• 1 block extra firm tofu (about 14 oz / 397g): The hearty base with a silky texture perfect for absorbing all the flavors.

How to Make Vegan Smoked Salmon with Beet Juice and Nori Recipe

Step 1: Press and Slice the Tofu

Start by pressing your extra firm tofu to remove as much moisture as possible—this lets it soak up all the marinade flavors better. After an hour or so of pressing, slice the tofu thinly on a diagonal, mimicking salmon sashimi slices. The thinner you slice, the more delicate and salmon-like your pieces will be.

Step 2: Prepare the Marinade

In a mixing bowl, combine beet juice, soy sauce, maple syrup, smoked paprika, and turmeric (if using). Whisk everything together until it’s smooth and vibrant. This marinade is where the magic happens, blending sweet, salty, smoky, and earthy notes into one harmonious mixture.

Step 3: Add the Nori

Next, crisp up your nori sheet by briefly toasting it over a low flame or in a dry pan, then crumble or finely shred it before adding it into the marinade. This is what gives the tofu that unmistakable sea-inspired flavor, transporting your taste buds straight to coastal shores.

Step 4: Marinate the Tofu

Carefully place the sliced tofu into the marinade and make sure each piece is well coated. Let it soak for several hours or ideally overnight in the fridge—this allows the flavors to really penetrate, turning plain tofu into a stunning vegan smoked salmon.

Step 5: Serve or Store

After marinating, your vegan smoked salmon is ready to enjoy. You can serve it immediately, but it tastes even better chilled once the flavors have fully melded. Keep it refrigerated until serving.

How to Serve Vegan Smoked Salmon with Beet Juice and Nori Recipe

Garnishes

A sprinkle of freshly chopped dill or chives works beautifully to add a fresh herbal note. A squeeze of lemon juice or a light drizzle of vegan cream cheese can also enhance the flavor and offer a lovely tang to balance the smoky, earthy flavors.

Side Dishes

This vegan smoked salmon pairs wonderfully with fluffy bagels, avocado slices, pickled red onions, and capers for a perfect brunch spread. Alternatively, try it alongside crisp cucumber salad or nestled within fresh greens for a light, nourishing meal that feels luxurious.

Creative Ways to Present

Consider creating vegan sushi rolls using this smoked salmon as the star ingredient, or layer it on crackers topped with vegan cream cheese for an elegant appetizer. You can also build a vegan “lox” platter with colorful veggies and fresh herbs that’s as beautiful as it is delicious.

Make Ahead and Storage

Storing Leftovers

Leftover vegan smoked salmon keeps well in an airtight container in the fridge for up to 4 days. Because of the tofu base, it stays fresh and flavorful, perfect for quick snacks or to upgrade your meals during the week.

Freezing

While you can freeze this vegan smoked salmon, the texture of tofu changes slightly when frozen. If you choose to freeze, wrap it tightly and consume within one month for best results. Thaw overnight in the fridge before serving.

Reheating

This dish is best enjoyed cold or at room temperature. Avoid reheating as it can affect the texture. Simply bring it out of the fridge ahead of time to let it come to room temperature for optimal flavor and satisfaction.

FAQs

Can I use a different type of tofu for this recipe?

Extra firm tofu is best because it holds its shape well and soaks up the marinade without falling apart. Silken tofu wouldn’t have the right texture for this vegan smoked salmon.

Is the beet juice flavor strong in this dish?

The beet juice adds color and a subtle earthy sweetness but does not overpower the other flavors. The combination with nori and smoked paprika balances everything perfectly.

Can I make this recipe gluten-free?

Yes! Simply swap soy sauce for tamari or any gluten-free soy sauce alternative, and you’re good to go.

How long does it take to marinate?

For the best flavor, marinate the tofu for at least 4 hours, but overnight is ideal. The longer it sits, the more the flavors develop and penetrate the tofu slices.

Can I use fresh seaweed instead of nori sheets?

Nori is preferred because it’s easy to crumble and has a mild flavor that complements the dish. Fresh seaweed tends to have a stronger, sometimes bitter flavor and a different texture.

Final Thoughts

This Vegan Smoked Salmon with Beet Juice and Nori Recipe is such a joyful celebration of flavors and textures that beautifully reimagine a classic favorite with a delightful plant-based twist. It’s simple enough for weeknight cooking yet impressive enough for guests, and once you try it, you’ll want to keep this recipe in your regular rotation. Give it a go – I promise your taste buds will thank you!

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