Baked Salmon with Tomatoes and Basil
A bright, herby Vegan Baked “Salmon” with Tomatoes and Basil, featuring tofu or carrot fillets roasted with cherry tomatoes, basil, and olive oil.
Ingredients
For the “Salmon”:
- 1 block 14 oz extra-firm tofu or 4 large carrots (for carrot lox)
- 1 tablespoon olive oil
- 1 tablespoon soy sauce
- 1 tablespoon lemon juice
- 1 teaspoon maple syrup
- ½ teaspoon smoked paprika
- ¼ teaspoon garlic powder
- Salt and pepper to taste
For the Tomato Topping:
- 1½ cups cherry tomatoes halved
- 1 tablespoon olive oil
- 1 teaspoon balsamic vinegar
- 1 garlic clove minced
- ¼ cup fresh basil chopped
- Salt and pepper to taste
For Garnish:
- Fresh basil leaves
- Lemon wedges
Instructions
- Preheat oven to 375°F (190°C) and line a baking tray with parchment paper.
- Press tofu for 15 minutes to remove excess water, then slice into fillets. (For carrot lox, peel thin strips.)
- In a bowl, whisk olive oil, soy sauce, lemon juice, maple syrup, paprika, garlic powder, salt, and pepper.
- Coat tofu or carrots evenly with the marinade. Let rest for 10 minutes.
- Toss tomatoes with olive oil, balsamic vinegar, garlic, salt, and pepper.
- Arrange tofu on one side of the tray and tomatoes on the other.
- Bake for 25 minutes, flipping tofu halfway through.
- Sprinkle with fresh basil and serve warm with lemon wedges.
Notes
Nutritional Values (Per Serving)
- Calories: 245
- Total Fat: 10 g
- Saturated Fat: 1.5 g
- Carbohydrates: 17 g
- Fiber: 4 g
- Protein: 18 g
Vitamins and Minerals (Per Serving)
- Vitamin A: 28%
- Vitamin C: 26%
- Iron: 15%
- Calcium: 17%
- Potassium: 12%
Additional Notes / Tips
- Add a drizzle of vegan pesto for extra flair and flavor.
- For extra crunch, sprinkle breadcrumbs before baking.
- Use heirloom cherry tomatoes if you’re feeling extra bougie.
- Serve over quinoa, rice, or pasta for a fuller meal.
- Leftovers taste divine cold — like a classy Mediterranean lunchbox moment.