Honey Mustard Baked Salmon
A sweet and tangy Vegan Honey Mustard “Baked Salmon” featuring marinated tofu (or carrot lox) baked in a rich, golden honey mustard glaze.
Ingredients
- 1 block 14 oz extra-firm tofu or 4 large carrots (for carrot lox)
- 2 tablespoons Dijon mustard
- 1 tablespoon yellow mustard
- 2 tablespoons maple syrup vegan honey alternative
- 1 tablespoon soy sauce
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 1 garlic clove minced
- ½ teaspoon paprika
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon chopped parsley for garnish
Instructions
- Preheat oven to 375°F (190°C). Line your baking tray with parchment paper.
- Press tofu for 15 minutes to remove moisture, then cut into fillets. For carrot lox, peel long, thin ribbons.
- In a bowl, whisk Dijon mustard, yellow mustard, maple syrup, soy sauce, olive oil, lemon juice, garlic, paprika, salt, and pepper.
- Coat tofu or carrot pieces evenly in the marinade. Let it rest for 15–20 minutes to absorb the flavor.
- Arrange on the baking tray, brush with extra sauce, and bake for 25–30 minutes, flipping halfway through.
- Garnish with parsley and drizzle any remaining glaze before serving.
Notes
Nutritional Values (Per Serving)
- Calories: 240
- Total Fat: 11 g
- Saturated Fat: 2 g
- Carbohydrates: 16 g
- Fiber: 3 g
- Protein: 15 g
Vitamins and Minerals (Per Serving)
- Vitamin C: 25%
- Vitamin A: 20%
- Iron: 17%
- Calcium: 18%
- Magnesium: 10%
Additional Notes / Tips
- For that smoky “grilled salmon” vibe, add a pinch of smoked paprika or liquid smoke.
- Double the sauce if you’re a dip queen (we don’t judge).
- Pair with roasted veggies, mashed potatoes, or quinoa for a full meal.
- Store leftovers in the fridge—if you somehow have any.
- For extra crispiness, broil the tofu for 2 minutes at the end.