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All recipes are deliciously vegan.

Fishless Fillets

gluten free
wheat free
2 spoon difficulty rating

30 minutes

Serves: 4-6

Fishless Fillets

This makes a nice (and healthier) alternative to fish and doesn't take long. 
 

Product info

  • Nori is a sea vegetable usually wrapped around sushi - those black sheets! It's a tasty food that is also a good source of protein, calcium and vitamin A. It's available in larger supermarket branches, Oriental grocers and health food shops as well as online – as sheets or sprinkles. In this recipe it’s being used as an oceanic flavouring, hence sprinkles rather than whole sheet being mixed in.
  • Plain firm tofu - medium firm, firm or extra firm - is best pressed in this recipe if you have time See our tofu guide here  Plain firm tofu is slightly more rough textured and is usually used in stir-fried and the like - very different from softer, creamier silken tofu. Well-known brands of firm plain include Cauldron, Dragonfly and Pulmone.
  • Vegan mayonnaise (for tartar sauce recipe below): Follow Your Heart Vegenaise; Plamil - and lots of other brands. Or make your own cheaply and quickly -  click here for our popular Aquafaba Mayo!

 

For more information about fish - health, environment and welfare - check out Viva! Fish-free for Life guide ; Viva! Fish campaign infoViva!End of the Line Guide and Viva! Fish Report


 

Ingredients: 

  • 450g/1lb plain firm tofu – get the extra firm variety if you can (Oriental stores) but otherwise, medium firm such as Cauldron et al will do. Try and press it if you have time – see above
  • 1 tsp egg replacer made to packet instructions (eg 1 tsp Orgran brand + 2 tsp water)
  • 2 tsp nori flakes – see above
  • 2 tbsp soya sauce – use gluten-free (GF) version if appropriate
  • 30g/1oz wheatgerm OR fine breadcrumbs – use GF breadcrumbs eg Orgran if appropriate
  • 30g/1oz white flour, regular or GF
  • ¼ tsp paprika
  • ¼ tsp dried basil
  • Pinch of dried thyme
  • Oil for frying

Tartar Sauce.  Makes one  jar so halve or quarter the quantities if you prefer less

  • 300ml vegan mayo
  • 2 tsp capers, drained and rinsed
  • 2 tsp sweet pickle - if large lumps, chop fine
  • 1 tsp fresh chives, chopped (optional)

ALL KITTED OUT
Chopping board, knife, clean teatowel or kitchen paper, small bowl and fork/whisk, measuring spoons, container to mix the dry coating, flat plate or similar, frying pan and fish slice.

Method: 

  1. Cut the tofu into several ‘steaks’ about ¾ cm/ ¼ inch deep.
  2. Wrap the slices in a tea towel or thick kitchen paper and pat to remove excess moisture.
  3. Beat the egg replacer, soya sauce and nori flakes together in a small bowl and set aside.
  4. Combine the wheatgerm or breadcrumbs with the flour, paprika, basil and thyme on a plate or similar flat dish.
  5. Heat the oil in a large non-stick or heavy frying pan.
  6. Dip each slice of tofu into the egg replacer mixture then coat both sides with the wheatgerm/breadcrumb mixture.
  7. Fry the slices until golden brown on both sides.
  8. Serve with new potatoes and salad or green vegetables and tartar sauce.

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Did you know that Vegan Recipe Club is run by a charity?

Viva! is a UK-registered charity which educates people about the realities of factory farming and how it impacts our health, the planet and animals. Vegan Recipe Club is part of our project to make going – and staying – vegan really easy by providing amazing recipes which make even meat-eaters’ mouths water!

We’re doing it because veganism saves animals, protects our planet and is better for the environment and your health.

We don’t receive any government funding. We can only keep going with YOUR help. Please consider donating to Viva! to help us continue to offer these life-saving services.

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