Cajun Baked Salmon
A fiery and flavorful Vegan Cajun “Baked Salmon” made with tofu or carrot fillets coated in smoky Cajun seasoning and baked to perfection.
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
- 1 teaspoon smoked paprika
- ½ teaspoon cayenne pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon dried thyme
- ¼ teaspoon salt
- ¼ teaspoon black pepper
For Garnish:
- Lemon wedges
- Fresh parsley optional
Instructions
- Preheat oven to 375°F (190°C). Line a baking tray with parchment paper.
- Press tofu for 15 minutes to remove extra moisture, then slice into fillets. For carrot lox, peel long thin ribbons.
- In a bowl, mix olive oil, soy sauce, lemon juice, maple syrup, paprika, cayenne, garlic powder, onion powder, thyme, salt, and pepper.
- Coat tofu or carrots evenly in the marinade. Let sit for 15–20 minutes.
- Arrange on tray, brush with extra seasoning, and bake for 25–30 minutes, flipping halfway through.
- Serve hot with lemon wedges and sprinkle parsley for that glam touch.
Notes
Nutritional Values (Per Serving)
- Calories: 235
- Total Fat: 9 g
- Saturated Fat: 1.5 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 17 g
Vitamins and Minerals (Per Serving)
- Vitamin A: 22%
- Vitamin C: 16%
- Iron: 15%
- Calcium: 18%
- Magnesium: 10%
Additional Notes / Tips
- Add more cayenne if your taste buds love drama.
- Serve with roasted potatoes, rice, or grilled veggies for a full Southern spread.
- For a smoky kick, add a drop of liquid smoke to the marinade.
- Don’t skip the lemon squeeze — it makes the spice sing.
- Leftovers make a fiery wrap filling with avocado and greens.