Main image of Vegan 'Salmon' Bowl

View on phone

Vegan 'Salmon' Bowl

App exclusive

5 hr

Main

Budget-friendly
This vegan "salmon" dish features tofu marinated in beet juice, soy sauce, and miso, achieving a salmon-pink hue and rich umami flavour. Served over fluffy rice with edamame and nori, it's enhanced by a zesty lemon dill sauce, capturing the essence of traditional seafood.

Servings

Total

5 hr

Prep

25 min

Cook

35 min

Rest

4 hr

Contains

Soy symbol

soy

Swap out

Gluten symbol

gluten

Free from

Peanut symbol

peanut

Treenut symbol

tree nut

Sesame symbol

sesame

Similar recipes

What others say

Valerie - March 29, 2025, 12:21 a.m.

Really good

Court - March 16, 2025, 1:28 a.m.

Is there an upper limit on marinating time?

PUL small logo PUL Team - March 16, 2025, 5:22 p.m.

Hi Court! You can marinate it overnight for a stronger flavour if you'd like. We'd just recommend avoiding going too long (such as over 24 hours), as the tofu can become overly soft.

anon - March 17, 2025, 11:09 p.m.

I marinated mine for close to 24 hours and it was fine.

anon - March 12, 2025, 8:27 p.m.

This was a fun and tasty meal. It didn’t taste ‘fishy’ despite the nori. I think I’ll tweak it next time for more of a taste of the sea by adding capers or samphire, maybe a grind of coarse salt over the top of the ‘salmon’ on serving.. It presents beautifully and was simple to make. The dill and lemon sauce was perfect.

PUL small logo PUL Team - March 13, 2025, 12:32 a.m.

So glad that the dish was enjoyed, friend! Thanks a bunch for sharing your experience with it ☺️

anon - March 11, 2025, 3:18 p.m.

Hi - what kind of white vinegar should be used please? White distilled? White wine vinegar? Other? Thanks.

PUL small logo PUL Team - March 11, 2025, 3:34 p.m.

General white vinegar (sometimes labelled as white distilled vinegar) works best for this recipe! If you prefer, you can also try it with white wine vinegar 😊

anon - March 11, 2025, 4:01 p.m.

Thanks for the quick reply 😀