Delicious Vegan ‘Salmon’ glazed with homemade authentic Japanese teriyaki sauce. Serve this teriyaki tofu ‘fish’, with rice, miso soup and vegetables for a easy & healthy protein packed meal!

Teriyaki salmon, another one of Japan’s classic popular dish loved by everyone. It’s a dish my mom would make for us at least once a week and I look forward to it every time. It’s something I definitely have missed since going vegan so when choosing what seafood dishes I wasnted to veganize, I knew I wanted to tackle a ‘fish’ fillet glazed with teriyaki.

How to Make Vegan Salmon

Ingredients (+substitutions)

When coming up with this recipe, I knew I wanted to use tofu and bean curds since it has that ‘shredded’ look and texture. Next, I needed to think of a way to combine it all together so turned to my new favourite binder / egg replacer, nagaimo. I used this yam in my kaki fry recipe and it was the perfect binder– it worked perfectly in this recipe too! I also used a bit of potato starch to ensure it sticks together and to absorb any unwanted excess moisture.

For flavour, I used kombu dashi granules which has a slightly sea-scented flavour. I’ve also made this with mushroom broth powder and dulse flakes which also gives a similar umami fishy flavour. Instead of regular salt, I used smoked salt for a boost of flavour.

Directions

  1. Prepare the tofu: Wrap the tofu with a lint-free kitchen cloth and place a heavy object on top to press out the tofu for at least 20 minutes. It’s okay if the tofu looks like it’s going to break a little since we are crumbling later on. Alternatively, wrap the tofu with a paper towel and microwave for 2 minutes (one minute intervals). Once cool enough to handle, press the tofu between your hands to remove excess liquid. 
  2. Prepare the yuba: Use kitchen scissors to cut the yuba into shreds. 
  3. Make the ‘fish‘: Mash the tofu into a paste-like consistency. Grate the nagaimo into the bowl. Add the bean curd sticks, kombu dashi granules, potato starch and smoked salt. Mix everything together until well combined. Cut two pieces of nori out into roughly 2.75 x 4 inch rectangles. Lightly coat with potato starch and then divide the mixture by two. Add one portion to one piece of nori and spread it with the back of a fork. 
  4. Cook the ‘fish’: Over medium high heat, add 2 tbsp of cooking oil and swirl it around the pan. Place the two fillets on the pan tofu side down and cook until golden brown. Remove from the pan.
  5. Make the teriyaki sauce: Over medium heat, add the sake, mirin and sugar to the pan. Let the sugar dissolve and then add in the soy sauce and ginger juice. Once it starts to bubble and slightly thicken, turn down the heat to medium low to low and add the fish back in. Spoon the sauce over the fillets and once the sauce thickens up turn off the heat. Brush with remaining sauce to coat the entire fillet. Serve over a bed of rice or on a plate and enjoy!

Homemade Authentic Teriyaki Sauce

‘Teriyaki’ sauce is made up of just 4 ingredients: sake, mirin, soy sauce and sugar. These are staple ingredients for Japanese cooking so you should already have these on hand if you cook a lot of Japanese food! You can find these ingredients sold at any well stocked asian grocery store. As a baseline, a 1:1:1:1 ratio of all the ingredients. From there, you can adjust the ratio to your liking. Below, I’ve shared my golden ratio teriyaki sauce that I find to be the perfect balance of sweet and salty.

What to Serve with Teriyaki Tofu ‘Salmon’

The sweet and savory flavour of teriyaki sauce pairs really well with many different side dishes! My mom would often make teriyaki salmon donburi (rice bowl) with a side of miso soup and steamed or grilled vegetables like broccoli, cauliflower, carrots, asparagus or eggplants. Here are some more ideas that pair perfectly with teriyaki ‘salmon’:

More Vegan Seafood Recipes to Love!

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Vegan Teriyaki ‘Salmon’


  • Author: Lisa Kitahara
  • Total Time: 20 minutes
  • Yield: 2 fillets 1x

Description

Delicious Vegan ‘Salmon’ glazed with homemade authentic Japanese teriyaki sauce. Serve this teriyaki tofu ‘fish’, with rice, miso soup and vegetables for a easy & healthy protein packed meal!


Ingredients

Units Scale

‘Fish’ Fillets

Teriyaki Sauce

To Serve


Instructions

  1. Prepare the tofu: Wrap the tofu with a lint-free kitchen cloth and place a heavy object on top to press out the tofu for at least 20 minutes. It’s okay if the tofu looks like it’s going to break a little since we are crumbling later on. Alternatively, wrap the tofu with a paper towel and microwave for 2 minutes (one minute intervals). Once cool enough to handle, press the tofu between your hands to remove excess liquid. 
  2. Prepare the yuba: Use kitchen scissors to cut the yuba into shreds. 
  3. Make the ‘fish‘: Mash the tofu into a paste-like consistency. Grate the nagaimo into the bowl. Add the bean curd sticks, kombu dashi granules, potato starch and smoked salt. Mix everything together until well combined. Cut two pieces of nori out into roughly 2.75 x 4 inch rectangles. Lightly coat with potato starch and then divide the mixture by two. Add one portion to one piece of nori and spread it with the back of a fork. 
  4. Cook the ‘fish’: Over medium high heat, add 2 tbsp of cooking oil and swirl it around the pan. Place the two fillets on the pan tofu side down and cook until golden brown. Remove from the pan.
  5. Make the teriyaki sauce: Over medium heat, add the sake, mirin and sugar to the pan. Let the sugar dissolve and then add in the soy sauce and ginger juice. Once it starts to bubble and slightly thicken, turn down the heat to medium low to low and add the fish back in. Spoon the sauce over the fillets and once the sauce thickens up turn off the heat. Brush with remaining sauce to coat the entire fillet. Serve over a bed of rice or on a plate and enjoy!

Notes

  • Helpful Equipment: turnernon-stick frying pan, oroshi grater
  • Nutritional Information Disclaimer: Nutrition information is a rough estimate calculated on an online tool (Cronometer). 
  • *Prep time does not include tofu pressing time
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: entree
  • Method: stove top
  • Cuisine: japanese, vegan

Nutrition

  • Serving Size: 2 fillets
  • Calories: 523
  • Sugar: 24.9g
  • Sodium: 3000mg
  • Fat: 20.8g
  • Saturated Fat: 2.9g
  • Unsaturated Fat: 7.7g
  • Trans Fat: 0
  • Carbohydrates: 49.9g
  • Fiber: 1.8g
  • Protein: 25.6g
  • Cholesterol: 0

Keywords: vegan fish, teriyaki tofu

SAVE IT FOR LATER! ↓

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Konnichiwa

About Lisa

I'm Lisa, a home cook, recipe developer and founder of Okonomi Kitchen. Here, you'll find a mix of classic and modernized Japanese recipes, and creative, plant-forward meal inspiration using seasonal ingredients. I hope to share more about Japanese cuisine and culture through food and recipes.


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59 Comments

  1. This is one of my favorite recipes! Both myself and my friend dont eat fish (i am vegan hehe) she just dont eat fish
    And when i tried made your recipe, my friend and myself love it so so much! Thank you so so much Lisa 🥰

  2. This is one of mine and my friend’s favorite dish!! Haha
    I am a vegan so i dont eat fish and my friend doesnt eat fish too, when i made this , it became our most favorite dish heheh! Thank you so much for the wonderful recipes Lisa !🥰

  3. Delicious recipe! There were some confusing parts, like do you peel the ngaimo before grating? Where do you pat the potato starch? After watching IG, I saw it was patted onto the nori.

    We added Kelp Delight which really gave it a fishy taste. The sauce was perfect. Great savory dish. Paired it with “spinash,”

    Does anyone have any suggestions on what to do with the leftover ingredients? What am I going to do with Yuba and Ngaimo?