Vegan Fish Recipe

Embrace the ocean-inspired flavors with our delightful Vegan Fish Recipe, a compassionate and sustainable alternative to traditional fish dishes. This plant-based twist brings together the essence of the sea using wholesome and cruelty-free ingredients. Whether you’re a seasoned vegan looking for new culinary adventures or someone curious about plant-based options, this recipe will delight your taste buds and nourish your body. By crafting a delicious “fish” from natural plant sources, we can savor the familiar tastes while promoting a more eco-friendly and compassionate approach to cooking. Let’s dive into creating this ocean-inspired delight that will have you hooked from the very first bite!

Servings: Makes approximately 4 servings

Ingredients:

For the Vegan Fish:

• 1 block (14 oz) extra-firm tofu, drained and pressed
• 1 nori sheet (seaweed), crumbled or finely chopped (for fish-like flavor)
• 1/4 cup chickpea flour (besan)
• 1/4 cup all-purpose flour (or gluten-free flour for a GF option)
• 1/2 cup plant-based milk (e.g., almond, soy, or coconut milk)
• 2 tablespoons nutritional yeast
• 1 tablespoon lemon juice
• 1 teaspoon garlic powder
• 1/2 teaspoon kelp powder (optional, for added seafood taste)
• Salt and pepper, to taste
• Vegetable oil, for frying

For the Tartar Sauce:

• 1/2 cup vegan mayonnaise
• 2 tablespoons chopped dill pickles or sweet pickles
• 1 tablespoon capers, drained and chopped
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• 1 teaspoon fresh dill, chopped (optional)
• Salt and pepper, to taste

Instructions:

For the Vegan Fish:

1. Cut the pressed tofu into rectangular “fish fillet” shapes, approximately 1/2-inch thick. Pat the tofu pieces dry with paper towels.
2. In a shallow bowl, combine chickpea flour, all-purpose flour, nutritional yeast, crumbled nori sheet, garlic powder, kelp powder (if using), salt, and pepper.
3. In another bowl, mix plant-based milk and lemon juice to create a buttermilk-like mixture.
4. Dip each tofu fillet into the plant-based milk mixture, ensuring it’s fully coated.
5. Next, coat the tofu fillets with the dry flour mixture, pressing gently to adhere.
6. In a large skillet, heat vegetable oil over medium-high heat.
7. Fry the coated tofu fillets in the hot oil until golden brown and crispy on both sides. This usually takes about 3-4 minutes per side.
8. Once cooked, transfer the Vegan Fish fillets to a plate lined with paper towels to absorb any excess oil.

For the Tartar Sauce:

1. In a small bowl, combine vegan mayonnaise, chopped pickles, capers, lemon juice, Dijon mustard, and fresh dill (if using).
2. Season the tartar sauce with salt and pepper to taste. Mix well until all ingredients are combined.

Assembling the Vegan Fish Dish:

1. Serve the freshly fried Vegan Fish fillets with a side of tartar sauce.

Nutrition Facts per Serving (1 serving – approximately 2 fillets with tartar sauce):

• Calories: 287
• Total Fat: 18g
• Saturated Fat: 2g
• Cholesterol: 0mg
• Sodium: 320mg
• Total Carbohydrate: 18g
• Dietary Fiber: 2g
• Sugars: 2g
• Protein: 15g