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A platter of vegan tofu fish with herbs, sliced lemons and radishes.

VEGAN TOFU FISH

Plant-Based Passport
Gather around ladies and gentlemen, for our next trick we will be transforming an ordinary block of firm tofu into our Vegan Tofu Fish. This recipe is quick, easy, and truly magical. The next time you have a hankering for a steaky, flaky fish, put on your Harry Houdini top hat and conjure up a batch. With just a handful of ingredients, this Tofu Fish recipe is as simple as saying “Abracadabra!”
5 from 4 votes
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Prep Time 1 hour
Cook Time 20 minutes
Total Time 1 hour 20 minutes
Course Main Course
Cuisine American
Servings 4 people

Ingredients
  

For the marinade:

  • ¼ cup white vinegar
  • ¼ cup extra virgin olive oil
  • 5 cloves garlic
  • 4 (2x3") sheets of roasted nori torn into pieces
  • 1 Tablespoon mirin
  • 2 Tablespoons soy sauce
  • ½ teaspoon capers
  • 1 Tablespoon caper juice i.e. liquid from the jar of capers
  • juice of 1 lemon
  • ½ cup water
  • ¼ teaspoon freshly cracked black pepper
  • 1 Tablespoon flaxseeds optional

For the tofu fish:

  • 1 14-ounce package extra firm tofu
  • 2 Tablespoons extra virgin olive oil
  • 1 teaspoon cornstarch divided

Instructions
 

  • Press the tofu: Press the tofu for at least 15 minutes. This step is important because it squeezes out much of the liquid from the tofu, gives it a "meaty" texture, and allows it to absorb more of the marinade.
  • Make the marinade: In a blender or food processor, buzz up all of the marinade ingredients (white vinegar, olive oil, garlic, nori, mirin, soy sauce, capers, caper juice, water, black pepper, and flax seeds), until smooth and uniform. Set aside.
  • Slice and score the tofu fish filets: Drain the pressed tofu. Slice the tofu block in half lengthwise. Then turn the tofu block halves so that the cut sides face you and slice those in half. You should have four "filets." Score the filets with thin diagonal cuts, slicing only halfway through the block of tofu. Scoring the filets mimics the flakiness of real fish and helps the marinade penetrate the tofu more easily.
  • Marinate the tofu fish: Marinate the filets in the marinade for at least an hour. However, we highly, highly recommend you marinate it overnight for best results. The longer you marinate your filets, the more flavorful they'll be.
  •  Pan fry the tofu fish: Heat 2 tablespoons of olive oil in a frying pan over medium heat. Dust each filet with ⅛ teaspoon of cornstarch. Use a sieve to more evenly coat the filets. The cornstarch will help the filets develop a crispy crust. Pan fry the filets for 7-10 minutes, or until golden brown. Then flip the filets and once again dust each filet with ⅛ teaspoon of cornstarch. Cook for an additional 7-10 minutes, or until golden brown. Enjoy!

Video

Notes

    • Buzz up the beets: For a tofu fish resembling salmon, throw in a couple of beet chunks in the marinade before blending, to turn the marinade pink. This will give your tofu filets a salmon-like hue and pack on the nutrients. Beets are loaded in vitamin B9, magnesium, potassium, and vitamin C.
    • Save your marinade: Once you’ve marinated your tofu, don’t toss your marinade. You can reuse it up to a week. We always have some tofu marinating in the fridge for a quick weekday lunch or dinner.
Keyword tofish, tofu, tofu fish, vegan, vegan fish, vegan seafood, vegan tofu fish, vegetarian
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