Sticky Garlic Vegan Salmon!

 

Vegan seafood at its absolute finest — and the recipe that has sent more people into genuine, jaw-dropping disbelief than almost any other dish in the entire plant-based food world. This sticky garlic vegan salmon uses extra-firm tofu prepared in a remarkably clever way to mimic the flaky, layered texture of a real salmon fillet, marinated in a deeply ocean-flavoured mixture of nori, beet juice, and savoury seasonings, then pan-fried in a cornstarch coating until gloriously crispy and golden before being smothered in the most addictive sticky garlic sauce that will have every single person at the table completely and permanently converted. When Sam Turnbull served this to her husband Adam, he declared it the best thing she had ever made. Once you taste it, you will understand why.

Prep Time: 20 mins  |  Marinate Time: 1–8 hrs  |  Cook Time: 15 mins  |  

Total Time: 35 mins–8 hrs 35 mins  |  Servings: 4  |

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Ingredients

Tofu Salmon:

• 1 block (350g / 12 oz) extra-firm tofu, drained and pressed for 15–30 minutes
• 2 sheets nori (dried seaweed), torn into small pieces
• ½ cup (120ml) vegetable broth
• 2 tablespoons soy sauce or tamari
• 1 tablespoon white miso paste
• 2 tablespoons beet juice (from canned beets — this creates the characteristic salmon-pink colour)
• 1 teaspoon rice vinegar
• ½ teaspoon garlic powder
• 3 tablespoons cornstarch, for dredging
• 1–2 tablespoons neutral oil, for pan-frying

Sticky Garlic Sauce:

• 4 garlic cloves, finely minced
• 3 tablespoons soy sauce or tamari
• 2 tablespoons maple syrup or agave
• 1 tablespoon rice vinegar
• 1 teaspoon toasted sesame oil
• ½ teaspoon cornstarch (to thicken the sauce as it simmers)
• ¼ teaspoon red pepper flakes or sriracha (optional, for a gentle heat)

To Serve:

• Steamed white rice or rice noodles
• Fresh cilantro, roughly chopped
• Sesame seeds, toasted
• Sliced green onions
• Lime or lemon wedges

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Instructions

1. Prepare the nori marinade: blend or vigorously whisk together the torn nori pieces, vegetable broth, soy sauce, miso paste, beet juice, rice vinegar, and garlic powder until the nori is as broken down as possible. If using a blender, blend on high for 30 seconds. A small bullet blender works best for this step.
2. Prepare the tofu to mimic salmon fillets: cut the pressed tofu block in half lengthwise, then cut each half lengthwise again so you have 4 long, thin slabs. Place a chopstick or butter knife flat on either side of each tofu piece. Make diagonal cuts across the tofu about 5mm apart, cutting down into the tofu but stopping just before reaching the bottom (the chopsticks will prevent you from cutting all the way through). This accordion technique creates the characteristic flaky, layered texture of real salmon.
3. Transfer the scored tofu to a shallow dish or zip-lock bag. Pour the nori marinade over the tofu, making sure it gets into all the slits. Cover and marinate for a minimum of 1 hour in the fridge — overnight is strongly recommended for maximum flavour development.
4. When ready to cook, make the sticky garlic sauce: whisk together the minced garlic, soy sauce, maple syrup, rice vinegar, sesame oil, cornstarch, and red pepper flakes in a small bowl until completely smooth. Set aside.
5. Remove the tofu from the marinade (do not rinse off the marinade). Carefully dredge each piece in cornstarch, pressing gently to ensure an even coating on all sides.
6. Heat neutral oil in a large non-stick or cast iron skillet over medium-high heat. Add the tofu pieces in a single layer and cook for 3–4 minutes per side without moving, until deeply golden and crispy on both sides. The characteristic seared salmon colour should be visible.
7. Remove the crispy tofu from the pan and set aside momentarily. Pour the sticky garlic sauce into the still-hot pan and bring to a simmer over medium heat for 1–2 minutes, stirring and scraping up any caramelised bits from the pan.
8. Return the tofu to the pan and spoon the sauce generously over each piece. Simmer for 30 more seconds to coat.
9. Serve immediately over steamed rice or noodles, garnished with fresh cilantro, sesame seeds, and green onions. Serve with lime wedges on the side.

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Notes

• The chopstick cut is the key technique: Placing a chopstick flat on each side of the tofu before making diagonal cuts is what creates the flaky, layered texture that makes this recipe so visually and texturally convincing. The cuts allow the marinade to penetrate deep into the tofu and create a texture that fans apart in layers just like real salmon.
• Nori gives the oceanic flavour: This is the ingredient that makes vegan salmon taste like salmon. The more nori you use and the longer the marinade time, the more convincingly seafood-like the finished dish becomes. Do not skip it.
• Overnight marinating is highly recommended: After just 1 hour the flavour is good. After overnight marinating, the flavour is genuinely extraordinary and the texture is significantly improved.
• Beet juice: Use the liquid from a can of beets to colour the tofu that distinctive salmon-pink. You can also use a small amount of blended beet purée thinned with water.
• Serve immediately: The tofu has a beautifully crispy exterior fresh from the pan, but it will soften over time once the sauce is added. For the crispiest result, serve this dish the moment it is finished.
• Air fryer method: After dredging in cornstarch, air fry at 200°C (390°F) for 15–18 minutes, flipping once, before adding the sauce.

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