Classic Baked Salmon with Lemon
A bright, citrusy Vegan Baked “Salmon” with Lemon, made with marinated tofu or carrot lox, seasoned perfectly, and baked to golden, flaky perfection.
Ingredients
- 1 block 14 oz extra-firm tofu or 4 large carrots (for carrot lox)
- 2 tablespoons olive oil
- 1 ½ tablespoons soy sauce
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- ¼ teaspoon black pepper
- ½ teaspoon salt
- 1 teaspoon maple syrup
- Fresh dill or parsley for garnish
- Lemon slices for topping
Instructions
- Preheat the oven to 375°F (190°C). Line your baking tray with parchment paper.
- If using tofu, press it for 15 minutes to remove excess moisture. Slice into fillets. For carrot lox, thinly peel carrots into ribbons.
- In a bowl, whisk olive oil, soy sauce, lemon juice, zest, garlic powder, paprika, maple syrup, salt, and pepper.
- Coat tofu or carrot strips evenly in the marinade. Let them soak for at least 15 minutes.
- Arrange the marinated pieces on the tray and top with lemon slices.
- Bake for 25–30 minutes until golden and lightly crisp around the edges.
- Garnish with dill or parsley and serve warm—cue applause.
Notes
Nutritional Values (Per Serving)
- Calories: 210
- Total Fat: 11 g
- Saturated Fat: 2 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 14 g
Vitamins and Minerals (Per Serving)
- Vitamin C: 35%
- Iron: 18%
- Calcium: 20%
- Vitamin A: 40%
- Magnesium: 10%
Additional Notes / Tips
- For a smoky “sea” flavor, add a pinch of seaweed flakes or nori crumbles.
- Want extra tang? Double the lemon juice and thank me later.
- Serve with roasted veggies, quinoa, or mashed potatoes—because you deserve balance and comfort.
- Store leftovers in the fridge for up to 2 days; reheat in the oven for best texture.
- Pair with a glass of sparkling water with lemon—boujee, but make it vegan.