
Learn how to make vegan 'salmon' flakes with this easy recipe!
Ingredients for Vegan 'Salmon Flakes' (+Substitutions)
To mimic the texture of flaked fish, I used a combination of both yuba and tofu for texture purposes. I borrowed this idea from my Teriyaki 'Salmon' recipe where I found dried yuba sticks to really mimic that appearance. I combined that with my Tofu Fish Fillet marinade for flavour and the final result looks pretty close to salmon flakes, if I do say so myself 😅. Here's a rundown of what you'll need:
- Dried yuba sticks: I HIGHLY recommend using the firmer dried yuba for this recipe as it gives it more texture.
- Extra firm tofu: Easiest to grate and has the best texture for this recipe. However, you can also use firm tofu.
- Kombu dashi (granules or broth): for umami and seafood-like flavour.
- Rice vinegar
- Sugar
- Mushroom stock powder: or msg, for umami and flavour.
- Beetroot powder: to give it that pink salmon colour.
- Nori: for a seafood flavour.
- Flax oil: this is the KEY ingredient to making it really taste like salmon, thanks to the omega-3.
How to Make Vegan 'Salmon Flakes'
- Bring a small pot of water to a boil and add yuba sticks. Boil for 2-3 minutes or until softened. Drain and rinse with cold water. Alternatively, you can rehydrate them overnight in warm water. In the meantime, press extra firm tofu to remove excess liquid for 15-30 minutes.
- Finely cut the yuba into small bits with scissors. Using a grater, grate the extra firm tofu. At the end, you'll be left with a small piece in which you can crumble into the bowl.
- Optional: Torch the yuba and tofu for a smoky flavour. It won't give off too much colour of charring but adds a smoky cooked flavour to the tofu and marinade.
- Add the kombu dashi broth, rice vinegar, sugar, mushroom stock powder, salt and beetroot powder and nori to a shallow container. Add the yuba and shredded tofu and marinate for at least 30 minutes or overnight.
- Remove from fridge and remove the nori. Drain the marinade in a bowl (save the marinade) and press out as much liquid as you can. Drizzle with 1 ½ tablespoon of neutral oil (I used canola). Now, you have three options:
- Torch: torch until you get some smoky-flavour. Again it won't brown too much but adds flavour!
- Pan fry: over medium high heat until you get some colour.
- Bake & broil: at 400 for 12-15 minutes and then broil for 2 minutes, toss and another 2 minutes or until you get some nice charging. You don’t want them to be too dried out or they become chewy.
- Remove from heat and drizzle in flax oil, and toss it all together. Now your 'salmon' flakes are ready!
Ways to Use Salmon Flakes
Salmon flakes are often enjoyed with rice and onigiri but they're also great for sushi bowls, onigirazu (rice ball sandwiches), dumplings and more!
If you've been keen on trying the whole spicy salmon trend that has been popularized by Emily Mariko on TikTok, you can totally use this salmon recipe! Simply add the salmon flakes to some rice and then drizzle mayo and sriracha. Mix it all together and enjoy with seaweed.

More Vegan Seafood Recipes to Try
- Vegan Eggplant Unagi Donburi
- Spicy Tomato Tuna
- Tomato Tuna Donburi
- Tofu Fish Fillet
- Teriyaki Tofu 'Salmon'
- Spicy Stir Fried 'Squid'
- Kaki Fry (Deep Fried Mushroom 'Oysters')
SAVE IT FOR LATER! ↓
If you recreate this Vegan 'Salmon' Flakes recipe let me know how you liked it by leaving a comment and rating below or by tagging me on Instagram @Okonomikitchen, I love seeing all of your tasty recreations!
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Vegan 'Salmon' Flakes
Learn how to make Vegan 'Salmon' Flakes with simple ingredients like yuba and extra firm tofu. Perfect for sushi bowls, onigiri and more!
Ingredients
'Salmon' Flakes
- 40g dried yuba sticks, rehydrated
- 180-200g extra firm tofu, drained and pressed
- 1 cup (240ml) kombu dashi broth*
- 1 tsp (5ml) rice vinegar
- 1 tsp (5g) sugar
- ¼ tsp (1g) mushroom stock powder
- ½ tsp (2g) salt
- 1 tsp (5g) beetroot powder**
- 1 nori sheet, torn
- 1 tsp (5g) flax seed oil
Spicy Mayo 'Salmon'
- ½ cup (125g) 'salmon' flakes
- 2 tbsp (32g) kewpie mayo, to taste
- 3-5 (15g) teaspoon sriracha, to taste
Instructions
- Bring a small pot of water to a boil and add yuba sticks. Boil for 2-3 minutes or until softened. Drain and rinse with cold water. Alternatively, you can rehydrate them overnight in warm water. In the meantime, press extra firm tofu to remove excess liquid for 15-30 minutes.
- Finely cut the yuba into small bits with scissors. Using a grater, grate the extra firm tofu. At the end, you'll be left with a small piece in which you can crumble into the bowl.
- Optional: Torch the yuba and tofu for a smoky flavour. It won't give off too much colour of charring but adds a smoky cooked flavour to the tofu and marinade.
- Add the kombu dashi broth, rice vinegar, sugar, mushroom stock powder, salt and beetroot powder and nori to a shallow container. Add the yuba and shredded tofu and marinate for at least 30 minutes or overnight.
- Remove from fridge and remove the nori. Drain the marinade in a bowl (save the marinade) and press out as much liquid as you can. Drizzle with 1 ½ tablespoon of neutral oil (I used canola). Now, you have three options:
- Torch: torch until you get some smoky-flavour. Again it won't brown too much but adds flavour!
- Pan fry: over medium high heat until you get some colour.
- Bake & broil: at 400 for 12-15 minutes and then broil for 2 minutes, toss and another 2 minutes or until you get some nice charging. You don’t want them to be too dried out or they become chewy.
- Remove from heat and drizzle in flax oil, and toss it all together. Now your 'salmon' flakes are ready!
Notes
- *Mix 1 teaspoon of kombu dashi granules with 1 cup water
- **Optional, for colour. You may also use beetroot or carrot juice.
- Helpful Equipment: grater
- Nutritional Information Disclaimer: Nutrition information is a rough estimate calculated on an online tool (Cronometer).
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Diana Plotnikov says
This is PHENOMENAL. One of the things that has been the hardest for me to let go of as a mostly vegan human is definitely seafood. This recipe truly satisfies that craving for salmon. The whole process was quite easy too! I highly recommend you make this if you've been looking for an amazing salmon alternative!
★★★★★
Anna says
The ultimate vegan salmon recipe EVER!
It’s easy, it’s nutritious and so so yummy. I was missing salmon so much since going vegan and now my craving is finally sated.
Also I added a pinch of smoked paprika 😍
Yum!
★★★★★
Anna says
I loved this recipe its so easy and nutritious and tasty! Also versatile, I used it for a buddha bowl and it turned out amazing! Bye bye salmon cravings on a vegan diet :))
Totally hits the spot!
★★★★★
Caitlin (@realswanky) says
Just made this, it’s SO good! I am having g a hard time go go get beer powder so used the liquid from diced canned beets — worked well. I added some Marine Coast kelp seasoning salt at the tail end, and a small dash of liquid smoke as I don’t have a little torch but wanted that smoky flavour 😅. Currently waiting on it to cool while my sushi rice cooks and will top it with some spicy “kewpie”!
Thanks for this rad recipe, Lisa!
Caitlin
@realswanky
★★★★★
Caitlin (@realswanky) says
BEET POWDER* c’mon autocorrect 😂😩
★★★★★
E.J. says
This recipe is easy and the instructions are straightforward. The taste is unreal - so good! I might use a touch of liquid smoke sometime for a smoky touch - but as written this recipe is awesome. Thank you so much for sharing!
★★★★★
Samantha A says
These salmon flakes have such an great texture and flavor! The recipe is so simple and easy, as long as I plan the prep and marinade ahead of time, the actual cooking time was less than 15 mins. They really made the dish. I used them over rice with avocado and nori on the side. I hope to use this recipe in the future and make the delicious looking yaki onigirazu you have pictured.
★★★★★
Chanley says
I made this as the main filling for my sushi and my non-vegan friend FREAKED out by how delicious it was. I couldn’t find beet root powder so it had more of a tuna color, but I loved it so much!! Flavors are so umami and tasty. Im putting the extra in a poke bowl tomorrow.
★★★★★
Brit says
I literally had to leave a review for this before even posting about it on Instagram. I went to the store yesterday just to get what I needed to make this and oh my god did it not disappoint. I don’t have a blow torch so I put the littlest tiniest droplet of liquid smoke in the pan while I was frying up the flakes. tbh I don’t know if that did much but I don’t really care because the dish was phenomenal. They mayo as well was absolutely perfect! Adding this to one of my go to meals I’m that obsessed. Why can’t I give this more stars??
★★★★★
Cat says
This recipe was super easy to follow and I absolutely love the vegan salmon!! It tastes so similar to the real thing and dare I say even better? I used it for the salmon rolls and DIY sushi bowls along with the kewpie Mayo recipe. Will definitely be making this again!!!
★★★★★
Maria says
I have this wonderfulness baking in the ovem as I write.
Curious to know what to do with the marinade, as you mention to save it?
Thank you!
Jana Alessa says
So soooo Good - really easy and very delicious - I just love your recipes 💖💖🤞🏽
★★★★★
Leandra says
I recreated the salmon flakes and used them in the viral salmon rice recipe and they are sooo amazing. The texture and taste are really good. I substituted mushroom powder with msg and the beetroot powder with beetroot juice but it couldn’t have turned out any better. Love this <3
★★★★★
Sofia says
So, so good! I used this to veganize the viral salmon bowl and they were amazing. Thank you Lisa!
★★★★★
Saoirse Yuan says
This is delicious! I made it today, and it had so much flavour, I think I nearly prefer it to regular salmon!! I couldn’t find beetroot powder so I used a mix of chilli and cayenne powder instead, which also made it spicy (I love spicy though 🤤). Highly recommend everyone to make this… it was so easy too!
★★★★★
Leah C. says
Phenomenal recipe!! You can use this recipe in so many ways. It provides that fix for salmon without any guilt of animal cruelty. Kudos, Lisa. Delicious!!
★★★★★
Melissa says
If you are a tofu lover ayayay!! This is absolutely delicious and can simply eat it with rice. Lisa had the most amazing tasty and adventurous recipes specially when I am craving Japan in my blood 🙂
Thank you Lisa.
★★★★★
Michelle says
So delicious and great texture! I used a tiny bit of red food colouring since I didn't have beetroot or carrot on hand. Otherwise followed recipe exactly (but doubled).
★★★★★
Michelle says
Really yummy and good texture! I used a bit of red food colouring instead since I didn't have beetroot or carrot. Otherwise followed the recipe exactly 🙂
★★★★★
Ash says
Question: in the instructions it says to save the marinade, but doesn’t say what for. Should it go back in, or is this to marinate future batches?
I set the marinade aside but did not reincorporate after cooking the flakes, and they were great! Love the texture and flavor.
★★★★★
Sally says
I made the version that I found on ur Instagram, it's super simple and yummy!! Looking forward to make other recipe from ur Instagram or blog again 😜
★★★★★
miryam says
so so yummy!
★★★★★
Abi says
Made this to try the viral salmon bowl and it did not disappoint! My go-to quick meal that's high in protein too so that's a plus. I did leave out the flax seed oil but it still tasted great!
★★★★★