Baked Salmon with Dill Sauce
A flavorful Vegan Baked “Salmon” with Dill Sauce, featuring tofu or carrot fillets baked and topped with a creamy, tangy dill sauce.
Ingredients
For the “Salmon”:
- 1 block 14 oz extra-firm tofu or 4 large carrots (for carrot lox)
- 1 tablespoon soy sauce
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- Salt and pepper to taste
For the Dill Sauce:
- ½ cup vegan yogurt or cashew cream
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1 tablespoon fresh chopped dill
- 1 garlic clove minced
- ½ teaspoon maple syrup
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C). Line a baking tray with parchment paper.
- Press tofu for 15 minutes to remove moisture, then slice into fillets. For carrot lox, peel long ribbons.
- Whisk soy sauce, olive oil, lemon juice, garlic powder, paprika, salt, and pepper in a bowl.
- Coat tofu or carrot slices evenly in the marinade. Let rest for 15–20 minutes.
- Arrange on tray and bake for 25–30 minutes, flipping halfway through.
- For the sauce, blend vegan yogurt, mustard, lemon juice, dill, garlic, maple syrup, salt, and pepper until smooth.
- Drizzle dill sauce over baked tofu “salmon.” Garnish with more fresh dill and lemon wedges.
Notes
Nutritional Values (Per Serving)
- Calories: 255
- Total Fat: 11 g
- Saturated Fat: 2 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 16 g
Vitamins and Minerals (Per Serving)
- Vitamin A: 20%
- Vitamin C: 18%
- Calcium: 15%
- Iron: 14%
- Magnesium: 12%
Additional Notes / Tips
- Fresh dill makes all the difference — don’t settle for sad, dried flakes.
- Add a splash of white wine to the sauce if you’re feeling extra.
- Want it fancy? Serve with lemon zest and microgreens.
- Leftovers make an epic sandwich filling — just add lettuce and sass.
- Store sauce separately and drizzle fresh before serving for that glossy finish.