Sometimes you just want some fish and chips, luckily you don't have to surrender to that horrendous stuff they call 'vegan fish' you can find in some stores. Personally I think it tastes like what I imagine a pencil eraser to taste like. There are a few secret, easy to find ingredients you can use to give your tofu that same flavor. Nori is a great one, it smells like the ocean and in small amounts can really give your food that oddly desired fishy flavor. I also like to incorporate fresh dill and traditional Old Bay seasoning to really bring everything together. Serve these tofu filets alone or as a sandwich with baked potato wedges and tartar sauce on the side or slathered on the bun.
Both my tofu and potatoes are baked instead of fried, lending this recipe to be even better for you in both taste and nutrition compared to real fish and chips.
Crunchy coated tofu baked in fresh lemon and dill, Old Bay, cornmeal and a hint of the sea. Served with seasoned potato wedges and tangy tartar sauce.
Tofu 'fish' Filet
1 toasted nori sheet
1 lemon, for zest and wedges
1 cup AP flour
1/2 cup cornmeal
1 tbl minced fresh dill
3 tbl Old Bay seasoning
3 cup panko breadcrumbs
1 cup unsweetened almond milk
hot sauce, to taste
salt and pepper
2-lbs extra firm tofu, drained, lightly pressed, cut into 18 sticks total
1/4 cup extra virgin olive oil
Preheat the oven to 400. Put a large baking sheet in the oven to heat up while making the tofu.
Mince the nori sheet or pulverize in a spice grinder to get to a fine consistency.
Set up a dredging station with three shallow bowls. Combine the flour, cornmeal, 1 tablespoon crushed nori, old bay, 1 tbl lemon zest and fresh dill in one bowl. In another bowl add the panko, salt and pepper. In the final bowl add the almond milk, hot sauce and more salt and pepper to taste.
Coat the tofu in the flour mixture first, then the almond milk, then finally in the panko to cover completely. Set aside until all of the tofu is coated.
Take the hot oven out of the pan and drizzle 2 tbl of oil to coat the bottom. Put the tofu on the pan in a single layer and drizzle the remaining tofu over top.
Bake for 30 minutes, flipping after 15. Sprinkle salt and more nori to taste while they are still hot and out of the oven. Serve with lemon wedges and malt vinegar.
1/4 cup veganaise
2 tbl sweet relish
1 tbl finely chopped capers
1 tsp freshly chopped dill
1 tsp fresh lemon juice
1 tsp freshly chopped parsley
Combine all of the ingredients together, cover and chill for at least an hour.
3 large russet potatos, skin on, cut into thin wedges
2-3 tbl extra virgin olive oil
2 tbl old bay
1 tsp dried garlic
1/2 tsp salt
1/2 tsp pepper
Fill a large bowl with cold water and soak the cut wedges for 10 minutes. Drain and pat dry.
Preheat the oven to 400. Coat a baking sheet with cooking spray.
Toss the potato wedges in the oil and seasonings and arrange in a single layer on a baking sheet.
Bake for 20 minutes, turn and bake 20 minutes more until crispy and tender on the inside. Season with salt.