This delicious vegan salmon bowl recipe is inspired by the viral “skincare dinner” sushi bowl trend, focusing on ingredients that are good for your skin, such as antioxidant-rich foods, healthy fats and hydrating vegetables.
This salmon bowl consists of a vegan salmon made of tofu, a probiotic dip (swapping dairy yogurt with a non-dairy yogurt), a carrot ribbon salad, roasted sweet potato rounds, avocado and fresh, colourful vegetables.
Recipe for Vegan Salmon Bowl
To create vegan salmon for your bowl, you’ll want to marinate tofu with a few simple ingredients, then pan-sear it with some oil. For a healthy oil rich in fatty acids, vitamins C & E, antioxidants and minerals try algae cooking oil!
Tofu is a great salmon substitute as it’s also high in protein and is rich in amino acids and antioxidants (such as isoflavones), which boost collagen and support skin elasticity and repair damage.
Once the vegan tofu salmon is marinated, most of the ingredients come together very quickly. This Vegan Salmon Bowl is surprisingly easy to put together if you prep some of the ingredients ahead of time.
Ingredients
- Tofu (extra-firm)
- Vegetable Broth (or bouillon cube)
- Miso Paste
- Garlic Powder
- Turmeric
- Salt
- Nori sheets
- Cornstarch
- Oil
- Sweet Potatoes
- Carrot
- Parsley
- Red Wine Vinegar
- Agave Nectar (or maple syrup)
- Cucumber
- Non-dairy Yogurt
- Lemon
- Garlic
- Spinach
- Avocado
- Bell Pepper
This salmon bowl is vegan, vegetarian, dairy-free and can be made gluten-free (use GF miso paste).
How To Make A Salmon Bowl (Vegan)
Vegan Tofu Salmon Recipe:
Skip this first step if your tofu is already very firm. Prepare your tofu by pressing it for 15-20 minutes to remove excess water OR bring 4 cups of water to a boil in a pot and stir in 1/2 tbsp of salt. Place the block of extra firm tofu into the boiling water and reduce the heat to medium-low. Simmer for 10-15 minutes for a firmer texture and to allow the tofu to absorb the marinade better. In the meantime, prepare the marinade.
To make the marinade, in a small blender cup, add water and a vegetable bouillon cube (or use vegetable broth), along with miso paste, beetroot powder (optional for colour), garlic powder, kelp powder (optional for a fishier flavour), turmeric, salt and one sheet of nori torn into pieces. Blend until smooth. I recommend using a blender but if you don’t have a blender, cut the nori sheet finely using scissors and mix everything in a bowl.
Once tofu is boiled, rinse with cold water and pat dry with a paper towel and cut into four even rectangular pieces (once it’s cool enough for you to work with). Place chopsticks lengthwise on either side of each tofu piece, then use a knife to make very thin, diagonal slices across the tofu without cutting all the way through. This creates a flaky texture which mimics the texture of salmon and allows the marinade to penetrate more deeply.
Pour the marinade over the tofu in a shallow dish or tupperware and let it marinate for at least 30 minutes or for a few hours in the fridge, covered. You can also do this overnight.
After marinating, cut another sheet of nori into four rectangles, slightly smaller than the size of each tofu piece. Dip a piece of nori into the marinade and stick it onto one side of the tofu, then coat the tofu generously in cornstarch. Repeat with the remaining tofu pieces.
Heat a generous amount of vegetable oil or algae oil in a non-stick pan over medium-high heat. Carefully add the coated tofu into the pan and cook for 2-4 minutes per side, until lightly golden and crispy on the outside.
Sweet Potato Rounds:
- Preheat oven to 400 degrees F.
- Cut sweet potatoes into uniform rounds, around ⅓ to ½ inch thick (or according to your preference).
- Place sweet potato rounds onto a lined baking sheet then lightly spray with oil on both sides, or lightly rub a small amount of oil onto each piece on both sides.
- Sprinkle on desired amount of salt (optional).
- Bake at 400 degrees F for around 30 minutes or until cooked to your liking, flipping halfway. If you’re unsure the sweet potatoes are cooked, stick a fork into one and if it goes in very easily, it should be done.
Carrot Ribbon Salad:
- Peel and wash carrots then using the same vegetable peeler, shave them into thin wide ribbons and transfer them to a bowl.
- Add chopped fresh parsley, red wine vinegar (or white wine vinegar or balsamic vinegar), garlic powder, olive oil and agave nectar (or maple syrup).
- Add salt and pepper to taste and toss everything together until well combined.
- This salad will taste better after sitting for a few hours but it can also be enjoyed right away.
Probiotic Dip:
- Grate cucumber with a grater and squeeze out the excess water.
- Add the grated cucumber into a bowl, along with unsweetened, non-dairy yogurt, lemon juice, minced garlic or garlic powder and chopped parsley.
- Mix well and add salt and pepper to taste.
Assemble the bowl:
- For each bowl, place a bed of around 2 cups of baby spinach (or other greens of your choice) into a shallow bowl or plate.
- In the centre, place a piece of vegan tofu salmon.
- Place 1/4 of the carrot ribbon salad, 1/4 of the sweet potato rounds, 1/4 of the avocado and 1/4 of bell pepper slices in the bowl, around the vegan salmon.
- Drizzle around 1/4 of the probiotic dip on top and enjoy right away!
Watch me make this recipe on YouTube here.
Vegan Salmon Bowl
Equipment
- 1 Oven
- 1 Pan non-stick
- 1 Knife
- 1 Pot or Tofu press (for pressing or boiling tofu)
- 1 Blender preferably with a small cup attachment (optional but recommended)
- 1 Vegetable Peeler
- 1 Mixing Bowl Large
- 2 Bowls shallow
- 1 Small bowl for making the probiotic dip
- 1 food grater
- 1 Fork or lemon juicer
Ingredients
Vegan salmon
- 4 cups water + 1/2 tbsp salt, optional for boiling tofu
- 1 block tofu extra-firm
- 1 cup vegetable broth or 1 cup water & 1 cube vegetable bouillon cube
- 2 tbsp white miso paste or regular miso paste
- 1 tsp kelp powder optional for fishy flavour
- 1 tsp beetroot powder optional for colour
- 1 tsp garlic powder
- 1 tsp salt
- 1/2 tsp turmeric
- 2 sheets nori
- 1/2 cup cornstarch
- 2 tbsp vegetable oil or algae oil
Sweet Potato Rounds
- 2 large sweet potatoes washed thoroughly
- 1 tbsp oil or use an oil spray
Carrot Ribbon Salad
- 300 g carrot peeled & washed
- 1/4 cup parsley chopped
- 2 tbsp red wine vinegar or white wine vinegar or balsamic vinegar
- 1 tsp garlic powder
- 1 tbsp olive oil more if desired
- 1 tsp agave nectar or maple syrup
Probiotic Dip
- 1/4 cucumber grated, with water squeezed out
- 1 cup non-dairy yogurt unsweetened plain
- 1/2 Juice of lemon
- 1 tsp garlic minced or 1 tsp garlic powder
- 2 tbsp Parsley chopped
Other ingredients
- 8 cups baby spinach washed (or other greens of your choice)
- 1 avocado sliced thinly
- 1 bell pepper sliced thinly
Instructions
Vegan Tofu Salmon Recipe
- Skip this first step if your tofu is already very firm. Prepare your tofu by pressing it for 15-20 minutes to remove excess water OR bring 4 cups of water to a boil in a pot and stir in 1/2 tbsp of salt. Place the block of extra firm tofu into the boiling water and reduce the heat to medium-low. Simmer for 10-15 minutes for a firmer texture and to allow the tofu to absorb the marinade better. In the meantime, prepare the marinade.
- To make the marinade, in a small blender cup, add water and a vegetable bouillon cube (or use vegetable broth), along with miso paste, beetroot powder (optional for colour), garlic powder, kelp powder (optional for a fishier flavour), turmeric, salt and one sheet of nori torn into pieces. Blend until smooth. I recommend using a blender but if you don’t have a blender, cut the nori sheet finely using scissors and mix everything in a bowl.
- Once tofu is boiled, rinse with cold water and pat dry with a paper towel and cut into four even rectangular pieces (once it’s cool enough for you to work with). Place chopsticks lengthwise on either side of each tofu piece, then use a knife to make very thin, diagonal slices across the tofu without cutting all the way through. This creates a flaky texture which mimics the texture of salmon and allows the marinade to penetrate more deeply.
- Pour the marinade over the tofu in a shallow dish or tupperware and let it marinate for at least 30 minutes or for a few hours in the fridge, covered. You can also do this overnight.
- After marinating, cut another sheet of nori into four rectangles, slightly smaller than the size of each tofu piece. Dip a piece of nori into the marinade and stick it onto one side of the tofu, then coat the tofu generously in cornstarch. Repeat with the remaining tofu pieces.
- Heat a generous amount of vegetable oil or algae oil in a non-stick pan over medium-high heat. Carefully add the coated tofu into the pan and cook for 2-4 minutes per side, until lightly golden and crispy on the outside.
Sweet Potato Rounds
- Preheat oven to 400 degrees F.
- Cut sweet potatoes into uniform rounds, around ⅓ to ½ inch thick (or according to your preference).
- Place sweet potato rounds onto a lined baking sheet then lightly spray with oil on both sides, or lightly rub a small amount of oil onto each piece on both sides.
- Sprinkle on desired amount of salt (optional).
- Bake at 400 degrees F for around 30 minutes or until cooked to your liking, flipping halfway. If you’re unsure the sweet potatoes are cooked, stick a fork into one and if it goes in very easily, it should be done.
Carrot Ribbon Salad
- Peel and wash carrots then using the same vegetable peeler, shave them into thin wide ribbons and transfer them to a bowl.
- Add chopped fresh parsley, red wine vinegar (or white wine vinegar or balsamic vinegar), garlic powder, olive oil and agave nectar (or maple syrup).
- Add salt and pepper to taste and toss everything together until well combined.
- This salad will taste better after sitting for a few hours but it can also be enjoyed right away.
Probiotic Dip
- Grate cucumber with a grater and squeeze out the excess water.
- Add the grated cucumber into a bowl, along with unsweetened, non-dairy yogurt, lemon juice, minced garlic or garlic powder and chopped parsley.
- Mix well and add salt and pepper to taste.
Assemble the bowl
- For each bowl, place a bed of around 2 cups of baby spinach (or other greens of your choice) into a shallow bowl or plate.
- In the centre, place a piece of vegan tofu salmon.
- Place 1/4 of the carrot ribbon salad, 1/4 of the sweet potato rounds, 1/4 of the avocado and 1/4 of bell pepper slices in the bowl, around the vegan salmon.
- Drizzle around 1/4 of the probiotic dip on top and enjoy right away!
Video
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