This vegan flakey salmon is a super quick 8 mins recipe! It makes 2-3 servings of flakey “Salmon”, and is tasty, vegan and high in protein!

If you want to make a vegan salmon rice bowl, simply make this recipe and add it to my vegan salmon rice bowl recipe or any meal you would like!

This is an easy vegan way to replace flakey salmon or fish, using tofu. With just a few ingredients, we can make tofu taste just like fish and use this as a great protein source for any of our meals.

Recipe for Vegan Flakey Salmon

This vegan flakey salmon recipe is easy & super delicious! If you miss salmon or the taste of fish, definitely make my flaked vegan salmon.

This recipe is one of the easiest ways to make tofu taste like fish since we don’t need to use a blender or get any fancy equipment. We simply need to grate our tofu and mix in some ingredients that will transform your tofu into salmon.

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Then simply cook it with a little oil on a non-stick pan and you are ready to have vegan salmon! Feel free to top your rice bowl with this goodness or you can make some vegan salmon sushi rolls using this method. If you miss the taste of salmon and/or fish, try this out today!

Once we’ve made our Vegan Flakey Salmon, we can simply put together our bowl by mixing some soy sauce with rice and adding our simple toppings.

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Ingredients

• Tofu (extra-firm)
• Rice Vinegar or Apple Cider Vinegar
• Regular or white miso paste
• garlic powder
• salt
• turmeric
• Better than bouillon vegetable base / Vegetable bouillon cube
• kelp powder (optional but recommended for fishy taste)
• beetroot powder (optional for pink colour)
• nori sheet/seaweed

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This recipe is vegan, dairy-free, nut-free and gluten-free!

How To Make Flakey Salmon (Vegan)

1. Prepare your vegan salmon flakes by grating the extra firm tofu into flakes using a cheese grater (i use the big holes in my grater) into a mixing bowl.

2. Next, in a small bowl, mix together rice vinegar and miso paste until smooth.

3. Then, add in beetroot powder (optional for pink colour), kelp powder (optional for fishy taste), garlic powder, salt, turmeric and better than bouillon (or around 1/2 cube vegetable bouillon cube, crumbled). Mix well until smooth.

4. Add in water to thin out the mixture (1-2 tbsp of water) and crumble in a nori sheet with your fingers. For a very strong fishy flavour, you can blend up all the sauce ingredients with the nori sheet using a small blender (optional).

5. Mix the vegan salmon mixture well and pour into the grated tofu. Mix well to evenly coat.

6. Heat oil on medium-high heat on a non-stick pan and add the pink tofu salmon flakes. Cook for 3-5 minutes, stirring frequently until cooked to your desire.

Enjoy right away or store in a tightly sealed container in the fridge for up to 4-5 days.

NEED MORE RECIPE IDEAS? CHECK THESE OUT:

• Vegan Nourish Bowls Recipe
• Vegan Fajita Bowls
• Vegan Fish Fillet Recipe