My family is a big lox family. Smoked salmon bagels loaded with cream cheese, red onion, and capers were practically a Sunday tradition growing up in my house. So when I stopped eating meat and fish, I was highly concerned that I wouldn't survive without lox bagels in my life. Fortunately, there's tons of creative vegan alternatives for every animal product out there, and this tomato lox recipe is no exception. If I could trick my lox-loving family, this super easy vegan smoked salmon will be sure to fool your taste buds too.         

Vegan Tomato Lox Smoked Salmon

  • Prep Time:10 mins
  • Cook Time:30 mins
  • Total Time:40 mins
  • Servings:6
  • Easy


  • 6 roma tomatoes
  • 3 tbsp liquid aminos or soy sauce
  • 2 tsp olive oil
  • 1 tsp water
  • 1 1/2 tsp kelp powder
  • 1 1/2 tsp liquid smoke
Isabella Kornitsky
  • Step 1

    Bring a saucepan of water to a boil. Cut a slit in each tomato, and add the tomatoes to the pot of boiling water.

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  • Step 2

    Cook the tomatoes in the boiling water for 30 seconds to 1 minute. When the skins of the tomatoes begin to peel off, remove from the saucepan.

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  • Step 3

    Place the tomatoes in an ice bath to prevent further cooking.

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  • Step 4

    In a small bowl, combine and whisk the liquid aminos, olive oil, water, kelp powder, and liquid smoke until smooth.

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  • Step 5

    Remove the tomatoes from the ice bath and peel the skins.

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  • Step 6

    Cut the tomatoes in half lengthwise, and remove the seeds and firm inner portion of the tomato. (The inner layer of the tomato can be reserved, and repurposed in future recipes to avoid food waste).

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  • Step 7

    Add the soft tomato pieces to the marinade, and refrigerate for at least 30 minutes.

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  • Step 8

    To prepare a vegan smoked salmon "lox" bagel, begin by toasting your favorite bagel. Spread each bagel with a dairy-free cream cheese (I used the brand Kite Hill and added fresh scallions, but you can also easily make a homemade version). Top the bagels with the smoked salmon, and add the toppings of your choice (I chose red onions, capers, and freshly ground black pepper).

    Isabella Kornitsky

The tomato smoked salmon can be stored in the fridge for up to 4 days, making it the perfect breakfast treat to prepare in advance. Whether you choose to load this lox onto your favorite bagel, add it to homemade sushi, or customize your own poke bowl, the options for this vegan smoked salmon are endless.