Parmesan-Crusted Baked Salmon
A crispy, golden Vegan Parmesan-Crusted “Baked Salmon” made with tofu or carrots, baked with herbs, garlic, and a cheesy vegan topping.
Ingredients
For the “Salmon”:
- 1 block 14 oz extra-firm tofu or 4 large carrots (for carrot lox)
- 1 tablespoon olive oil
- 1 tablespoon soy sauce
- 1 tablespoon lemon juice
- Salt and pepper to taste
For the Parmesan Crust:
- ½ cup breadcrumbs
- ¼ cup vegan parmesan cheese
- 1 tablespoon nutritional yeast
- 1 garlic clove minced
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- 2 tablespoons olive oil
For Garnish:
- Lemon wedges
- Fresh parsley
Instructions
- Preheat oven to 375°F (190°C) and line a baking tray with parchment paper.
- Press tofu for 15 minutes to remove excess moisture, then cut into fillets. For carrot lox, peel thin strips.
- In a small bowl, mix soy sauce, olive oil, and lemon juice. Brush over tofu and let sit for 10 minutes.
- In another bowl, combine breadcrumbs, vegan parmesan, nutritional yeast, garlic, basil, parsley, and olive oil. Mix until crumbly.
- Press the mixture onto the tofu fillets to form a crust.
- Place on the baking tray and bake for 25 minutes, until golden and crisp.
- Garnish with lemon wedges and parsley before serving.
Notes
Nutritional Values (Per Serving)
- Calories: 260
- Total Fat: 12 g
- Saturated Fat: 2 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 17 g
Vitamins and Minerals (Per Serving)
- Vitamin A: 20%
- Calcium: 18%
- Iron: 14%
- Magnesium: 12%
- Vitamin C: 10%
Additional Notes / Tips
- Add a sprinkle of chili flakes for a spicy kick.
- Use gluten-free breadcrumbs if needed — no one needs bloat at dinner.
- Drizzle extra olive oil for a richer finish.
- Serve with roasted veggies or lemon rice for goddess-level balance.
- Pro tip: double the crust mix — you’ll thank yourself later.