Garlic Butter Baked Salmon
A rich, savory Vegan Garlic Butter “Baked Salmon” featuring marinated tofu (or carrot lox) baked to golden perfection and brushed with luscious vegan garlic butter.
Ingredients
- 1 block 14 oz extra-firm tofu or 4 large carrots (for carrot lox)
- 2 tablespoons vegan butter melted
- 1 tablespoon olive oil
- 2 tablespoons soy sauce
- 1 tablespoon lemon juice
- 3 garlic cloves minced
- 1 teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon maple syrup
- 1 teaspoon chopped parsley for garnish
- Lemon wedges for serving
Instructions
- Preheat the oven to 375°F (190°C). Line a baking tray with parchment paper.
- For tofu: Press it for 15 minutes to remove moisture, then slice into fillets. For carrot lox: peel thin, wide ribbons.
- In a bowl, whisk melted vegan butter, olive oil, soy sauce, lemon juice, garlic, paprika, maple syrup, salt, and pepper.
- Coat tofu or carrots generously in the garlic butter mixture. Marinate for 15–20 minutes.
- Arrange on the baking tray and brush with extra marinade.
- Bake for 25–30 minutes, flipping halfway, until golden and aromatic.
- Garnish with parsley and serve with lemon wedges.
Notes
Nutritional Values (Per Serving)
- Calories: 230
- Total Fat: 13 g
- Saturated Fat: 3 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 14 g
Vitamins and Minerals (Per Serving)
- Vitamin C: 30%
- Iron: 18%
- Calcium: 20%
- Vitamin A: 25%
- Magnesium: 10%
Additional Notes / Tips
- For a smoky “sea” flavor, sprinkle crushed nori or seaweed flakes before baking.
- Add a pinch of chili flakes if you like drama on your plate.
- Pair with roasted potatoes or a crisp green salad for balance.
- Want it extra buttery? Brush more vegan garlic butter halfway through baking.
- Keeps in the fridge for two days—if you can resist finishing it sooner.