Vegan Tofu Salmon Rice Bowl

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Vegan Tofu 'Salmon' Rice Bowl is a nutritious and appealing dish, featuring extra-firm tofu as a salmon substitute, cooked rice, and a variety of fresh veggies. It's not only visually pleasing but also nutrient-rich and easily customizable to taste.

Emily Mariko's salmon rice bowl recipe became an internet sensation on TikTok, inspiring many to put their own spin on it. Captivated by this culinary trend, I too decided to experiment, substituting salmon with tofu for a plant-based take on the viral dish.

This Vegan Salmon Rice Bowl is a delightful and nutritious dish that brings together the flavors of the sea with the heartiness of a grain bowl. At its core, this dish features a unique vegan salmon made from extra-firm tofu, which is seasoned and cooked to mimic the texture and flavor of real salmon.

Paired with perfectly cooked rice and a variety of fresh and colorful vegetables, this bowl is not only pleasing to the eye but also packed with nutrients. The dish is versatile and can be customized to your liking, making it a perfect meal for any time of the day.

Find out my other one-bowl dish here: Vegan Red Lentil 'Salmon' Rice Bowl, Peanut Tofu Buddha Bowl, Buddha Bowl with Chickpea and Peanut Sauce.

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Ingredients
Instructions
Substitutions and Variations
Equipment
Storage
Top Tip
FAQ
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Ingredients

The Vegan Salmon Rice Bowl requires the following ingredients:

Salmon tofu

Extra-firm Tofu: High in protein, versatile, absorbs marinade flavors, providing a texture that, when scored, resembles the flakiness of cooked salmon.
Soy Sauce
Rice Vinegar: Mild and slightly sweet, it adds a subtle tanginess reminiscent of the fresh, zesty flavors typically found in seafood dishes.
Miso: Add umami flavors.
Brown Sugar
Sesame Oil
Garlic Powder
Vegetable Stock: Rich flavor base for marinades.
Nori Sheet: Briny, sea-flavored notes that are key to mimicking the taste of salmon.

Base and other toppings

Cooked Rice: Neutral base, absorbs topping flavors.
Avocado: Creamy texture, healthy fats.
Cucumber: Crisp, fresh, adds crunch.
Kimchi: Spicy, tangy, fermented vegetables.

Sauces:

Sriracha: Adds heat, garlicky flavor.
Vegan Mayonnaise: Creaminess, balances spiciness.
Sesame seeds

See recipe card for quantities.

Instructions

Make the tofu 'salmon'

Cut the tofu block into quarters. Score the tofu using two chopsticks underneath to create grooves that allow better absorption of flavors.
Season the tofu with other ingredients. Chill in the fridge for 30 minutes.
Fry the tofu with some oil, let them sit and get browned before flipping.
Once both sides are golden brown, add the remaining marinade to the pan, spooning it over the tofu to glaze it.
When most of the sauce is evaporated, remove the tofu from the heat.

Score the tofu using two chopsticks underneath

Marinate the tofu for 30 minutes

Fry the tofu and flip when the other side turns brown

Assemble the rice bowl

Add the tofu to the plate. Mash finely with a fork, then put in the cooked rice.
Mix the rice and tofu together, then drizzle on top sriracha and mayo. Mix well.
Top with the avocado, cucumber, kimchi, sesame seeds and nori sheet. Enjoy by putting the ingredients on the nori like a sushi!

Substitutions and Variations

Here are some possible substitutions and variations for the ingredients in a Vegan Salmon Rice Bowl:

Soy-free: Tofu may be replaced with other variations of soy-free tofu: Red Lentil Tofu, Chickpea Tofu, or Black Bean Tofu. Similarly, soy sauce can be swapped for miso paste to achieve an umami flavor, although the taste will be slightly different
Grains: You can be versatile with rice base, try out browned rice or quinoa that fit your diet.
Topping: You can also be creative with vegetable toppings. Some suggestions are edamame, scallions, sesame seeds, cilantro-lime rice or sauce, mango salsa, cilantro sauce, cherry tomatoes, and corn salad.

Equipment

To prepare a Vegan Salmon Rice Bowl, you’ll need the following key equipment:

Large Bowl or Container: A large bowl is needed to mix the marinade for the vegan salmon.
Non-Stick Pan: A non-stick pan is used to cook the tofu.

Storage

If you have leftovers, you can store them in an airtight container in the refrigerator for up to 3-4 days. It’s recommended to keep the components separate (tofu, rice, and toppings) to maintain freshness.

When ready to eat, reheat the tofu separately and assemble the bowl with fresh toppings. Make sure to reheat thoroughly before eating.

Top Tip

You can cook the rice in vegetable broth instead of water for added flavor. If you’re using leftover rice, microwave the bowl of rice with an ice cube while covering it with a plate to retain moisture.
Cook the tofu on medium heat and avoid stirring too often. This will allow the tofu to get crispy on the outside.
If you have leftover rice and want to reheat it without it being too dry, add 1-2 ice cubes on top of the rice, cover with parchment paper and microwave for 2 minutes. The rice should come out soft and fluffy like you have steamed it.
Arrange the ingredients neatly in the bowl. This not only makes the dish look more appetizing but also allows you to get a bit of each ingredient in every bite.

FAQ

Can I customize the dish?

Absolutely! Feel free to add in other vegetables and switch up the sauces to fit your preference. You can also add extra sides and toppings to make the dish pop! The original recipe features sliced avocado and kimchi, but the sky is the limit! You could add some fresh cucumber, grated carrots, sesame seeds, peanut sauce, and more

What if I don’t like the taste of fish?

If you don’t like the taste of fish, you can omit the nori sheet from the vegan salmon recipe.

Can I use leftover rice for this recipe?

Yes, you can use leftover rice for this recipe. If you’re using leftover rice, microwave the bowl of rice with an ice cube while covering it with a plate to retain moisture.