Lately I’ve been using a lot of nori. I love nori. Nori is the reason for that ocean-y taste of fish. So it’s perfect in imitating that same flavor without actually eating fish. And I know some people think tofu is gross, but if you treat it correctly it’s going to be your best friend. As a vegan self-taught home cook, I’m pretty well versed in the ways of tofu. I’ve used it to make scrambled “eggs”, vegan fish, nuggets, “turkey” thanksgiving roast, cheesecake, creamy soups, and more. Tofu is your friend. Don’t be grossed out by it, embrace the versatility!
Tofu fried “fish”
Feeds 2, but can be doubled easily
1/2 of a 14oz block of tofu, drained
2 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon black pepper
1 teaspoon Old Bay seasoning
1 tablespoon soy sauce
2 tablespoons vegetable or any other mild oil
1/8 cup flour
1/4 cup soy milk
1/2 cup panko bread crumbs
Vegetable oil for frying
Drain the water from the tofu package.
Sliced tofu width wise into 1/2 inch slices. Since I make this for two people I make four or five slices and save the other half of the tofu block in the fridge for another recipe (usually tofu scramble). Press the slices of tofu between two clean towels with something very heavy on top, such as multiple cookbooks or a large glass casserole dish. Press for at least 30 minutes, or as long as four hours.
Cut the nori sheets into strips to fit one side of each tofu strip and press until the nori sticks to the strips. You don’t need to have nori on both sides of the tofu. One is enough to get the fish effect.
Mix your seasonings/soy sauce/oil in a shallow bowl. It will turn into sort of a paste. Coat each tofu strip in about 1 teaspoon of the paste, then set the strips aside. There will be excess paste when you are finished. Add the 1/4 cup of non-dairy milk to the excess and mix.
Dust each strip with flour. You probably won’t use all of the 1/8 cup, and that’s fine. Just dust them, not fully cover them.
Dip strips in the paste/milk mixture, then coat them in panko (it’s easiest to have your panko in a bowl and make a factory line, so to speak. Dust with flour, milk marinade, panko). Make sure they are evenly coated.
Once all strips are coated, fry them in a pan with about 1/2 inch of oil on the bottom. Fry about three minutes on each side, until golden brown but do your best not to burn them. I always make my husband do the frying for me. I’m terrible at it.
Serve these puppies up with vegan spicy tartar sauce and mango avocado salsa. Recipes below!
Spicy tartar sauce
Makes about 1/4 cup
1/4 cup plain vegan mayo (or cashews that have soaked overnight and then been whipped up in a blender)
Juice and zest of 1/2 a large lemon
1 teaspoon cayenne pepper
1/4 teaspoon black pepper
1 teaspoon garlic powder
1/2 teaspoon onion powder or girly minced white onion
Mango and avocado salsa
Makes about 1&1/4 cups
1/2 of a large ripe mango, diced
1 medium avocado, diced
5 cherry tomatoes, quartered
1 tablespoon cilantro
1 tablespoon finely minced white onion
Juice and zest of half a lime or lemon
Voila! I serve all of this up together over some brown rice in a bowl for myself, while my husband prefers his taco-style. It’s good no matter how you do it. Try it out! And thanks for reading!