I grew up loving seafood — Florida boat kid through and through — but now I recreate those flavors in plant-based form. This Creamy Garlic Herb Vegan “Salmon” uses extra-firm tofu marinated to mimic the look and briny, ocean-like taste of salmon, then baked and finished with a rich garlic-herb cashew cream. It’s elegant enough for a date night or dinner party, yet straightforward to prepare. The most time-consuming step is marinating the tofu (I recommend overnight), but the actual hands-on work is simple: blend the marinade, score and soak the tofu, bake, and make the quick creamy sauce while the tofu cooks.
What You Need For This Tofu “Salmon”:
- Extra-firm tofu: Provides a firm, flaky texture that stands in for fish.
- Beet, nori, vegetable broth, lemon juice, apple cider vinegar, pickle juice, tahini, garlic: Blended to create the marinade — beets add color, nori adds a sea-like note, and the vinegars and juices give tang and brine.
- Shallot: Sautéed with garlic to start the sauce base.
- Raw cashews: Soaked and blended into a smooth cream for the sauce.
- Unsweetened non-dairy milk: I used oat milk to thin the cashew cream; store-bought vegan cream also works.
- Vegan Parmesan: Adds savory depth; Follow Your Heart is the brand I used.
- Fresh herbs: I used thyme, rosemary, and chives, though you can choose your favorites.
The marinade is key: beets for color, crushed nori for an umami sea taste, lemon and vinegar for brightness, and a splash of pickle juice for that salty, briny edge. Tahini lends a subtle sesame umami. The tofu absorbs all these layers and transforms both in flavor and appearance. Served with the creamy garlic herb sauce, the result is impressive — flavorful, elegant, and satisfying. Pair with roasted or steamed vegetables or a creamy vegetable purée for a full plate.
Why Make This Vegan “Fish”?
- The marinated tofu develops great color and flavor.
- It’s fun to prepare and presents beautifully.
- The creamy garlic herb sauce complements the tofu perfectly.
- The finished dish tastes indulgent and restaurant-worthy.
- It pairs well with simple sides, making it a great choice to impress guests.
Creamy Garlic Herb Vegan “Salmon”
Ingredients
Vegan “Salmon”
- 2 Blocks (15 oz each) Extra-firm tofu, drained and pressed*
- 1 Small Beet, peeled
- 1/2 Cup Nori sheets, crushed
- 3 Cloves Garlic
- 1/2 teaspoon Salt, plus more to taste
- 1/4 teaspoon Red pepper flakes
- 1 Tablespoon Apple cider vinegar
- 1 Tablespoon Lemon juice
- 2 teaspoons Pickle juice
- 2 Tablespoons Tahini
- 1 Cup Vegetable broth
Creamy Garlic Herb Sauce
- 1/2 Cup Raw cashews, soaked**
- 1/2 Cup Non-dairy milk, unsweetened (oat milk recommended)
- 2 Tablespoons Olive oil
- 4 Cloves Garlic, chopped
- 1 Shallot, diced
- 2 Tablespoons Fresh herbs (thyme, rosemary, chives)
- 1/2 – 1 Cup Vegetable broth
- 1 teaspoon Lemon juice
- 1/2 Cup Vegan Parmesan
- Salt and pepper to taste
Instructions
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Press the tofu to remove excess water, then prepare the marinade.
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Combine beet, crushed nori, garlic, salt, red pepper flakes, apple cider vinegar, lemon juice, pickle juice, tahini, and vegetable broth in a blender.
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Blend on high until completely smooth.
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Pour the marinade into a bowl large enough to hold all tofu slices.
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Slice each tofu block into 3 or 4 filets. Lay each slice flat and score the top in a crosshatch pattern without cutting all the way through — this helps the marinade penetrate and creates a fish-like appearance.
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Place the tofu slices in the marinade, pressing them down so they’re submerged. Refrigerate at least 6 hours, preferably overnight. If not fully submerged, turn them occasionally.
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When ready to cook, preheat the oven to 425°F (220°C).
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Remove tofu from the marinade and arrange on a parchment-lined sheet pan. Brush lightly with olive oil if desired and sprinkle with a few pinches of salt.
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Bake for 35–40 minutes, until the tofu is firm and edges have set.
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While the tofu bakes, make the cashew cream. Drain soaked cashews and blend with non-dairy milk and a pinch of salt and pepper until silky smooth. Set aside.
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Heat olive oil over medium-high in a large nonstick skillet.
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Add garlic and shallot and sauté until the shallot becomes translucent, about 1–2 minutes. Reduce heat if needed.
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Add the fresh herbs and sauté another minute to release their aroma.
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Pour in 1/2 cup vegetable broth with a pinch of salt and pepper; stir to combine.
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Add the cashew cream, lemon juice, and vegan Parmesan. Stir and let the sauce come together.
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Simmer for a few minutes until the sauce thickens. If it becomes too thick, thin with more vegetable broth to reach your preferred consistency.
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Taste and adjust seasonings as needed.
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Serve the baked tofu with the creamy garlic herb sauce spooned over the top. Roasted vegetables are an ideal accompaniment; you can roast them alongside the tofu on the same sheet pan.
Notes
**Soak raw cashews in room-temperature water for 8 hours or overnight, or boil them for about 20 minutes to soften before blending.
Nutrition
