Maple-Glazed Baked Salmon
A glossy, sweet-and-savory Vegan Maple-Glazed “Baked Salmon” with tofu or carrot fillets baked in a rich maple-soy-lemon glaze.
Ingredients
- 1 block 14 oz extra-firm tofu or 4 large carrots (for carrot lox)
- 3 tablespoons pure maple syrup
- 1 tablespoon soy sauce
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1 garlic clove minced
- ½ teaspoon smoked paprika
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon sesame seeds for garnish
- 1 tablespoon chopped parsley optional
Instructions
- Preheat oven to 375°F (190°C). Line a 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 small bowl, whisk maple syrup, soy sauce, olive oil, lemon juice, mustard, garlic, paprika, salt, and pepper.
- Coat tofu or carrot slices evenly in the glaze. Let marinate for 15–20 minutes.
- Arrange pieces on the tray and bake for 25–30 minutes, basting halfway with extra glaze.
- Remove from oven, sprinkle sesame seeds and parsley, and serve warm.
Notes
Nutritional Values (Per Serving)
- Calories: 245
- Total Fat: 10 g
- Saturated Fat: 1.5 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 16 g
Vitamins and Minerals (Per Serving)
- Vitamin A: 22%
- Iron: 15%
- Calcium: 18%
- Vitamin C: 20%
- Magnesium: 12%
Additional Notes / Tips
- Add a dash of chili flakes if you like your sweetness with sass.
- Use liquid smoke for a subtle “grilled” vibe without the flames.
- Serve over quinoa, rice, or a roasted veggie bed for a full meal.
- Double the glaze — trust me, you’ll want more.
- Leftovers reheat beautifully in a pan with a splash of water or soy sauce.