Vegan Smoked Salmon with Beet Juice and Nori Recipe
This Vegan Smoked Salmon recipe is an easy and delicious plant-based alternative that captures the smoky, savory flavors and vibrant appearance of traditional smoked salmon using tofu, beet juice, and nori seaweed. Perfect for vegans and those seeking a healthy, flavorful dish without fish, it combines simple ingredients with a quick marinating process for a satisfying, nutritious result.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 1 hour 15 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: No-Cook
- Cuisine: Vegan
- Diet: Vegan
Ingredients
Marinade
- 1/3 cup beet juice
- 3 tablespoons soy sauce (or substitute tamari)
- 2 teaspoons maple syrup
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon ground turmeric (optional for a more natural-looking color)
Main Ingredients
- 1 sheet nori seaweed
- 1 block extra firm tofu (about 14 oz / 397g)
Instructions
- Prepare the tofu: Drain the block of extra firm tofu and press it to remove excess moisture. Then slice the tofu thinly to resemble smoked salmon slices.
- Make the marinade: In a bowl, combine beet juice, soy sauce (or tamari), maple syrup, smoked paprika, and ground turmeric. Stir well to blend all ingredients thoroughly.
- Marinate the tofu: Lay out the nori sheet on a flat surface. Place the sliced tofu on top. Pour the marinade evenly over the tofu and nori, ensuring all slices are coated. Cover and refrigerate for at least 1 hour, allowing the tofu to fully absorb the smoky, savory flavors and develop the vibrant smoked salmon color.
- Serve: Remove the marinated tofu slices and serve chilled. Use as a topping for bagels with vegan cream cheese, add to salads, or enjoy as a flavorful snack.
Notes
- You can substitute tamari for soy sauce to make this recipe gluten-free.
- Pressing the tofu well is crucial to achieve a firmer texture similar to smoked salmon.
- Marinate longer (up to 4 hours) for a stronger smoky flavor.
- Use fresh beet juice for best color; bottled beet juice can work as well.
- This recipe is best served chilled for the optimal texture and flavor.
