10 Plant-Based Seafood Swaps Americans Are Trying Right Now

The plant-based movement has officially reached the sea. With sustainability and health in mind, Americans are trading fish for innovative, ocean-inspired alternatives that mimic texture, taste, and even nutrition. From seaweed-based shrimp to soy-powered salmon, these next-gen products deliver the flavor of seafood without the catch. Here are ten of the most popular swaps making waves in 2025’s plant-based kitchens.

Vegan Tuna

Made from soy, peas, or chickpeas, vegan tuna is one of the fastest-growing seafood alternatives in the U.S. Brands like Good Catch and Tuno recreate that flaky, briny texture perfect for sandwiches and sushi rolls. Packed with plant protein and omega-rich oils, it’s a guilt-free way to enjoy a classic lunch staple.

Plant-Based Salmon Fillets

These bright orange fillets look and cook just like the real thing. Created from pea protein and algae oil, vegan salmon mimics the color, fat content, and subtle ocean flavor of its namesake. Perfect for grilling or searing, it’s a sustainability win that satisfies seafood lovers and skeptics alike.

Hearts of Palm “Crab” Cakes

Hearts of palm have become the secret star of vegan crab cakes. Their tender, stringy texture perfectly imitates real crab meat, especially when mixed with breadcrumbs, herbs, and Old Bay seasoning. Pan-fried to golden perfection, they deliver the flavor of summer seafood boils no shell required.

Jackfruit “Fish” Tacos

Jackfruit’s meaty, fibrous texture makes it an ideal stand-in for battered white fish. Tossed in seasoning and fried until crisp, it soaks up sauces beautifully. Served in warm tortillas with slaw and lime, it’s a coastal classic reborn for the plant-based era, tropical, satisfying, and totally meatless.

Mushroom Scallops

Thick slices of king oyster mushrooms are pan-seared to create tender, buttery “scallops” that rival the real deal. Their mild, umami-rich flavor pairs perfectly with lemon and garlic butter sauces. It’s a chef-approved favorite that bridges fine dining and sustainable eating effortlessly.

Seaweed Caviar

For those craving something luxurious, seaweed-based caviar delivers the same briny pop as traditional roe minus the fish. Made from kelp and seaweed extracts, it’s low in calories and high in minerals. The delicate pearls elevate plant-based sushi, canapés, or cocktails with a touch of ocean flair.

Tofu “Fish” Sticks

Breaded and seasoned tofu turns into a surprisingly convincing fish-stick dupe when baked or fried. Crispy on the outside, flaky inside, and kid-friendly, it’s a nostalgic comfort food reimagined for the plant-forward crowd. Serve with vegan tartar sauce for a modern twist on a childhood classic.

Vegan Shrimp

Made from konjac root, soy, or seaweed, vegan shrimp nails the texture and chew of the original. Its subtle sweetness and pink hue make it perfect for stir-fries, pastas, or tacos. Brands like New Wave and Beleaf are leading the charge in turning crustaceans into cruelty-free cuisine.

Chickpea “Tuna” Salad

Simple and satisfying, mashed chickpeas seasoned with mayo, mustard, and seaweed flakes create a quick tuna alternative at home. It’s creamy, protein-packed, and perfect for sandwiches or crackers. This DIY favorite proves that plant-based seafood doesn’t need a lab just a pantry and a fork.

Carrot “Lox”

Thinly sliced, marinated carrots transform into silky “lox” that tastes shockingly close to smoked salmon. Brined with liquid smoke and sea salt, they deliver that smoky, oceanic bite on bagels with vegan cream cheese. It’s proof that innovation and a good marinade can rival tradition.