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Honey Garlic Salmon Crockpot Recipe

A tender, flavorful vegan tofu “salmon” slow-cooked in a honey-garlic inspired glaze using maple syrup for a cruelty-free twist.
Print Recipe
Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Servings: 2 servings
Calories: 260
Ingredients Method Notes

Ingredients
  

Tofu “Salmon” Base
  • Firm tofu – 250 g sliced into fillets
  • Olive oil – 1 tbsp
  • Soy sauce – 1 tbsp
  • Lemon juice – 1 tbsp
  • Paprika – ½ tsp
  • Salt – ¼ tsp
  • Pepper – ¼ tsp
Honey Garlic Glaze (Vegan)
  • Maple syrup – 2 tbsp
  • Garlic – 1 tbsp minced
  • Soy sauce – 1 tbsp
  • Lemon juice – 1 tsp
  • Ginger – ¼ tsp grated
  • Water – 2 tbsp
Optional Garnish
  • Sesame seeds
  • Spring onions

Method
 

  1. Pat tofu dry and slice into fillets.
  2. Mix olive oil, soy sauce, lemon, paprika, salt, and pepper.
  3. Coat tofu gently.
  4. Whisk maple syrup, garlic, soy sauce, ginger, and water in a bowl.
  5. Pour glaze into the slow cooker.
  6. Place tofu fillets on top.
  7. Spoon glaze over tofu.
  8. Cook on LOW for 2 hours.
  9. Carefully lift tofu out.
  10. Garnish and serve warm.

Notes

Nutritional Values (Per Serving)

  • Calories: 260
  • Total Fat: 11 g
  • Saturated Fat: 2 g
  • Carbohydrates: 25 g
  • Fiber: 2 g
  • Protein: 15 g

Vitamins & Minerals (Per Serving)

  • Iron: 16%
  • Calcium: 18%
  • Vitamin C: 10%
  • Magnesium: 12%
  • Potassium: 9%

Additional Notes / Tips

  • Use smoked paprika for a “seafood-ish” flavor.
  • Add nori flakes for extra ocean vibes.
  • Thicken leftover glaze to drizzle on veggies.
  • Serve with rice or quinoa for a full meal.