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Tofu Salmon Rice Bowl with Sweet Chili Sauce and Homemade Vegan Mayo recipe served in bowl.

Tofu Salmon Rice Bowl with Sweet Chili Sauce and Homemade Vegan Mayo

Perfectly seasoned and slightly charred salmon, or in this plant-based version, tofu salmon, broken apart and mixed into a bowl of steamy rice, topped with sweet chili sauce and creamy homemade mayonnaise, and finally all wrapped in a piece of savory, crispy seaweed.
5 from 3 votes
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Prep Time: 25 minutes
Cook Time: 10 minutes
Marinate time: 2 hours
Total Time: 35 minutes
Course: Dinner, Lunch
Cuisine: Asian-Inspired, Japanese-Inspired
Keyword: Tofu Salmon Rice Bowl, Vegan Salmon Rice Bowl
Author: Elle
Servings: 2

Ingredients
 

  • 1 16 oz block extra firm tofu
  • 2 tablespoon rice vinegar
  • 3 tablespoon coconut amino
  • 2 tablespoon flaxseed oil
  • 1 tablespoon white miso paste
  • 1/2 cup warm water
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon paprika
  • 1/4 teaspoon pitaya powder for coloring
  • 1 nori sheet shredded
  • Canola oil for cooking
  • 1 portion homemade silken tofu mayo click for the recipe
  • Sriracha sauce or other hot sauce of choice
  • 1 avocado
  • Kimchi
  • Crispy seaweed

Instructions

  • Slice the block tofu into two and carve a curve in each of them resembling a salmon fillet shape.
    Tofu Salmon Rice Bowl step 1 instructions
  • Score both the top and bottom sides in opposite direction, be careful not to cut it through.
  • Mix all the marinade ingredients in an airtight container, marinate the tofu fillets for at least 2 hours or overnight.
  • Heat a generous drizzle of oil in a non-stick frying pan over medium-high heat, pan fry the marinated tofu fillets till golden brown on all sides, and the edges slightly charred, about 3-4 minutes per side.
  • Break the tofu fillet into a bowl of rice, drizzle on sriracha sauce and homemade mayo, mix well into the rice.
    Tofu Salmon Rice Bowl step 2
  • Use a piece of crispy seaweed to pick up the rice mixture, a few avocado slices, and kimchi, enjoy!

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