Herb-Crusted Baked Salmon
This Herb-Crusted “Baked Salmon” is what happens when plants dress up like seafood and absolutely steal the spotlight. It’s classy, flavorful, and scandalously easy to make. Fresh herbs, garlic, and lemon combine to create that rich, fancy-dinner aroma—minus the fishy aftermath. The tofu (or carrot “salmon”) bakes to golden perfection under a fragrant, crunchy herb crust that screams chef energy. It’s the kind of dish that makes your kitchen smell like a five-star restaurant, but your cleanup look like a sitcom montage. So yes, dinner just got gorgeous—and 100% guilt-free.
Herb-Crusted Baked Salmon
A fragrant, flavorful Vegan Herb-Crusted “Baked Salmon” with a crispy herbed topping, tender tofu base, and vibrant lemon-garlic undertones.
Ingredients
- 1 block 14 oz extra-firm tofu (or 4 large carrots for carrot lox)
- 2 tablespoons olive oil
- 1 tablespoon soy sauce
- 1 tablespoon lemon juice
- 1 teaspoon maple syrup
- 1 teaspoon Dijon mustard
- ½ cup breadcrumbs use gluten-free if needed
- 2 tablespoons chopped parsley
- 1 tablespoon chopped dill
- 1 teaspoon dried thyme
- 2 garlic cloves minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Lemon wedges for serving
Instructions
- Preheat the oven to 375°F (190°C). Line your baking tray with parchment paper.
- Press tofu for 15 minutes to remove excess water, then slice into fillets. For carrot version, peel long, thin ribbons.
- In a bowl, whisk olive oil, soy sauce, lemon juice, maple syrup, and Dijon mustard to create a marinade.
- Brush tofu or carrots generously with the marinade. Let it rest for 10–15 minutes to soak in flavor.
- In another bowl, mix breadcrumbs, parsley, dill, thyme, garlic, salt, and pepper.
- Press the herb mixture onto the tofu pieces to create the crust.
- Bake for 25–30 minutes until golden and crisp on the edges.
- Serve with lemon wedges and a smirk of satisfaction.
Notes
Nutritional Values (Per Serving)
- Calories: 240
- Total Fat: 10 g
- Saturated Fat: 1 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 16 g
Vitamins and Minerals (Per Serving)
- Vitamin C: 35%
- Vitamin A: 25%
- Iron: 18%
- Calcium: 20%
- Magnesium: 12%
Additional Notes / Tips
- Use fresh herbs—they make all the difference. Dried herbs work, but fresh herbs flirt.
- Add a sprinkle of nutritional yeast for a subtle cheesy twist.
- Feeling extra? Serve over quinoa or roasted veggies for a full meal.
- Brush with extra marinade halfway through baking for maximum flavor.
- Leftovers reheat beautifully in the oven—if you have any left.
