Teriyaki Baked Salmon
A sticky, savory Vegan Teriyaki “Baked Salmon” featuring tofu or carrot lox baked in a rich, homemade teriyaki glaze with perfect caramelized edges.
Ingredients
- 1 block 14 oz extra-firm tofu or 4 large carrots (for carrot lox)
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 2 tablespoons maple syrup
- 1 tablespoon grated fresh ginger
- 2 garlic cloves minced
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- 1 teaspoon lemon juice
- 1 tablespoon sesame seeds for garnish
- 1 tablespoon chopped green onions optional
Instructions
- Preheat your oven to 375°F (190°C). Line a baking tray with parchment paper.
- Press tofu for 15 minutes to remove extra water, then cut into fillets. For carrot lox, peel long ribbons.
- In a saucepan, whisk soy sauce, maple syrup, sesame oil, vinegar, ginger, garlic, and lemon juice. Bring to a simmer.
- Add the cornstarch mixture and stir until the sauce thickens to glossy perfection. Remove from heat.
- Coat tofu or carrots generously in the sauce and let marinate for 15 minutes.
- Arrange them on the tray and bake for 25–30 minutes, basting halfway with leftover sauce.
- Garnish with sesame seeds and green onions before serving.
Notes
Nutritional Values (Per Serving)
- Calories: 235
- Total Fat: 10 g
- Saturated Fat: 2 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 15 g
Vitamins and Minerals (Per Serving)
- Vitamin C: 30%
- Iron: 16%
- Calcium: 18%
- Magnesium: 10%
- Vitamin A: 20%
Additional Notes / Tips
- Add a sprinkle of chili flakes if you like a little chaos with your sweetness.
- For extra glaze, double the teriyaki sauce—because moderation is overrated.
- Want it restaurant-level glossy? Brush on a final layer of sauce after baking.
- Serve with jasmine rice, quinoa, or sautéed greens for a full meal.
- Stores perfectly in the fridge for two days—but good luck having leftovers.