Teriyaki Baked Salmon
Meet your new obsession — Teriyaki “Baked Salmon”, the plant-based glow-up your taste buds didn’t know they needed. Sticky, sweet, and perfectly savory, this tofu (or carrot “salmon”) soaks up that glossy teriyaki magic like it was born for drama. It’s quick, fancy-looking, and honestly—your oven does most of the work while you sip tea and feel accomplished. The sauce caramelizes like a dream, the texture is flawless, and the flavor? Unapologetically bold. So, put on your apron and your sass—tonight’s dinner just went from boring to boujee and vegan.
Teriyaki Baked Salmon
A sticky, savory Vegan Teriyaki “Baked Salmon” featuring tofu or carrot lox baked in a rich, homemade teriyaki glaze with perfect caramelized edges.
Ingredients
- 1 block 14 oz extra-firm tofu or 4 large carrots (for carrot lox)
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 2 tablespoons maple syrup
- 1 tablespoon grated fresh ginger
- 2 garlic cloves minced
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- 1 teaspoon lemon juice
- 1 tablespoon sesame seeds for garnish
- 1 tablespoon chopped green onions optional
Instructions
- Preheat your oven to 375°F (190°C). Line a baking tray with parchment paper.
- Press tofu for 15 minutes to remove extra water, then cut into fillets. For carrot lox, peel long ribbons.
- In a saucepan, whisk soy sauce, maple syrup, sesame oil, vinegar, ginger, garlic, and lemon juice. Bring to a simmer.
- Add the cornstarch mixture and stir until the sauce thickens to glossy perfection. Remove from heat.
- Coat tofu or carrots generously in the sauce and let marinate for 15 minutes.
- Arrange them on the tray and bake for 25–30 minutes, basting halfway with leftover sauce.
- Garnish with sesame seeds and green onions before serving.
Notes
Nutritional Values (Per Serving)
- Calories: 235
- Total Fat: 10 g
- Saturated Fat: 2 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 15 g
Vitamins and Minerals (Per Serving)
- Vitamin C: 30%
- Iron: 16%
- Calcium: 18%
- Magnesium: 10%
- Vitamin A: 20%
Additional Notes / Tips
- Add a sprinkle of chili flakes if you like a little chaos with your sweetness.
- For extra glaze, double the teriyaki sauce—because moderation is overrated.
- Want it restaurant-level glossy? Brush on a final layer of sauce after baking.
- Serve with jasmine rice, quinoa, or sautéed greens for a full meal.
- Stores perfectly in the fridge for two days—but good luck having leftovers.
