Herb-Crusted Baked Salmon
A fragrant, flavorful Vegan Herb-Crusted “Baked Salmon” with a crispy herbed topping, tender tofu base, and vibrant lemon-garlic undertones.
Ingredients
- 1 block 14 oz extra-firm tofu (or 4 large carrots for carrot lox)
- 2 tablespoons olive oil
- 1 tablespoon soy sauce
- 1 tablespoon lemon juice
- 1 teaspoon maple syrup
- 1 teaspoon Dijon mustard
- ½ cup breadcrumbs use gluten-free if needed
- 2 tablespoons chopped parsley
- 1 tablespoon chopped dill
- 1 teaspoon dried thyme
- 2 garlic cloves minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Lemon wedges for serving
Instructions
- Preheat the oven to 375°F (190°C). Line your baking tray with parchment paper.
- Press tofu for 15 minutes to remove excess water, then slice into fillets. For carrot version, peel long, thin ribbons.
- In a bowl, whisk olive oil, soy sauce, lemon juice, maple syrup, and Dijon mustard to create a marinade.
- Brush tofu or carrots generously with the marinade. Let it rest for 10–15 minutes to soak in flavor.
- In another bowl, mix breadcrumbs, parsley, dill, thyme, garlic, salt, and pepper.
- Press the herb mixture onto the tofu pieces to create the crust.
- Bake for 25–30 minutes until golden and crisp on the edges.
- Serve with lemon wedges and a smirk of satisfaction.
Notes
Nutritional Values (Per Serving)
- Calories: 240
- Total Fat: 10 g
- Saturated Fat: 1 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 16 g
Vitamins and Minerals (Per Serving)
- Vitamin C: 35%
- Vitamin A: 25%
- Iron: 18%
- Calcium: 20%
- Magnesium: 12%
Additional Notes / Tips
- Use fresh herbs—they make all the difference. Dried herbs work, but fresh herbs flirt.
- Add a sprinkle of nutritional yeast for a subtle cheesy twist.
- Feeling extra? Serve over quinoa or roasted veggies for a full meal.
- Brush with extra marinade halfway through baking for maximum flavor.
- Leftovers reheat beautifully in the oven—if you have any left.