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

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

Tofu Salmon Rice Bowl with Sweet Chili Sauce and Homemade Vegan Mayo 2

Funny enough, this trend is nothing new to me. I grew up in a coastal city right on the beach and loved crispy seaweed snacks. And for whatever reason, I started using them to pick up steamed rice, I’d even skip the chopsticks and just use my hands. I loved the feeling when your teeth crunch through the seaweed and sink into a fluffy bed of rice. I guess for the little me it was an easy-to-make, get-it-at-anytime version of sushi. 
 
So when I see the trend went viral I was so excited! And I had to make a vegan version to recreate my childhood fave. I made the fish fillet out of tofu that is FLAKY, tender, savory and pinkish just like salmon! And completed the bowl with sushi rice, avo, kimchi, sriracha and homemade mayo, which is made of silken tofu and a few other simple ingredients.
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 2 votes
Prep Time: 25 mins
Cook Time: 10 mins
Marinate time: 2 hrs
Total Time: 35 mins
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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Good Old Vegan inspires you to discover tasty vegan food! Plant-based cuisine is delicious and the benefits are endless. Not only are plants the more ethical option, choosing vegan also leaves a smaller footprint on our planet!

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