A bold plant-based twist on salmon—flaky tofu filets, cheesy stuffing, and lemon garlic butter
Who says you need seafood to make a showstopping salmon dish? This Vegan Stuffed “Salmon” by Cherrish Us Vegan is a flavor-packed, plant-based remix that captures all the coastal comfort of the original—without the fish. Featuring super-firm tofu filets, a smoky marinade, and a cheesy kale-stuffed center, each bite is savory, flaky, and full of depth.
The secret? A sea-inspired blend of nori, liquid smoke, beet juice, and umami-rich ingredients like miso and nutritional yeast that deliver color, texture, and flavor. Drizzled with a lemon garlic butter sauce (vegan, of course), this dish is perfect for date night, dinner parties, or flexin’ on your own plate. Welcome to your new favorite vegan main dish.
Ingredients
For the “Salmon” Marinade
- 1 block super-firm tofu (yields ~4 filets)
- 1 sheet of nori or 1 seaweed snack pack
- ½ cup veggie broth
- 1 tbsp olive oil or sesame oil
- 1 tbsp soy sauce or tamari
- 1 tbsp lemon juice
- 1 tbsp mushroom seasoning or 2 tbsp white miso paste
- 2 tsp nutritional yeast
- 1 tsp beetroot powder
- 2 pickled beet slices + 2 tbsp of the liquid (optional for color)
- 1 tsp liquid smoke
- 1 tsp maple syrup
- 1 tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- Salt & pepper, to taste
- Optional: 1 tbsp vegan mayo (for a thicker marinade)
For the Filling
- ½ block vegan cream cheese
- Vegan shredded mozzarella
- Vegan grated parmesan, to taste
- Handful of kale or spinach, chopped
- All-purpose seasoning, to taste
Mix all filling ingredients together and taste as you go! Adjust with herbs or spices to your liking.
Step by Step Instructions
Step 1: Slice the Filets
- Cut the super-firm tofu into 4 salmon-style filets. No need to press if using firm varieties.
Step 2: Make the Marinade
- Add all marinade ingredients to a blender or food processor.
- Blend until smooth. For a thicker marinade, add 1 tbsp vegan mayo.
- Place tofu filets in a shallow dish and pour marinade over them.
- Let marinate for at least 2 hours, or overnight for best flavor.
Step 3: Prepare the Filling
- In a bowl, mix together the cream cheese, vegan mozzarella, parmesan, and greens.
- Season to taste with all-purpose seasoning.
Step 4: Stuff the Tofu
- Cut a slit in the middle of each tofu filet and gently spoon in 1–2 tablespoons of filling.
Step 5: Pan-Fry the Filets
- Heat a skillet with a little oil over medium heat.
- Cook each filet for 3–4 minutes per side, until crispy and golden.
Step 6 (Optional): Finish in the Oven
- Preheat oven to 400°F.
- Transfer filets to a baking dish and bake for an additional 10 minutes for added texture.
Step 7: Lemon Garlic Butter Sauce
- Melt down vegan butter in a skillet
- Add 3 cloves of chopped garlic and cook until fragrant
- Stir in chopped fresh parsley and a little dried Parmesan
- Remove from heat and drizzle over cooked tofu filets before serving
Pro Tips + Serving Suggestions
- Color Game: Beet powder + pickled beet juice gives that pink “salmon” glow
- Serving Ideas: Plate over creamy grits, herbed couscous, or garlicky mashed potatoes
- Make-Ahead: Marinate tofu overnight and store in the fridge—perfect for meal prep
- Crowd Pleaser: This is the perfect dish to impress vegan skeptics or elevate your next meatless Monday
This recipe proves that plant-based doesn’t mean playing it safe—this is flavor with flair and culture.
About the Creator
This recipe is brought to you by Cherrish Us Vegan, aka @cherrishusvegan on TikTok. Known for creative vegan remixes of classic soul food, Cherrish brings love, flavor, and plant-based power to every dish.
Cherrish Us Vegan | @cherrishusvegan