vegan fish fillet

Flaky and tender vegan fish fillets! It’s definitely one of the closest fish alternatives I have ever tried!

Vegan Fish Fillets

tbsp vegan nuoc mam

tsp sugar

onion powder

tsp black pepper

dill

garlic

tsp white vinegar

tsp dulse flakes (rehydrated, optional)

tsp mushroom seasoning (optional)

cornstarch

nori sheet

Add the TVP slices to a large bowl or plate and cover with boiling water. Let it sit for about 20 minutes or until the TVP is tender. You can soak the TVP slices overnight in the refrigerator as well.

Drain the TVP slices and squeeze them to remove as much water as possible. Transfer to a food processor and add the vegan nuoc mam, sugar, onion powder, ground black pepper, dried dill, garlic, vinegar, dulse flakes, and mushroom seasoning if using.

Process for 15-30 seconds or until it forms a flaky paste (a bit like flaked tuna). Add the cornstarch and process for a few more seconds. You want the mixture to hold together when you squeeze it between your hands, but it should still be slightly crumbly.

Cut your nori sheet into two rectangles of about 5x2.5 inches. Press down half of the mixture onto each nori sheet to a 1/2-inch thickness. Press it down firmly.

Heat 2 tablespoons of oil in a non-stick skillet. Once hot, use a spatula to transfer your fish fillets to the skillet with the nori sheet facing down. Shallow-fry for 3-4 minutes or until the nori sheet is crispy. Flip the fillets and cook for another 3-4 minutes on the other side.

Serve immediately with your favorite sauce on top of steamed rice and/or with sautéed vegetables on the side. For extra flavor, I recommend cooking your fish fillets for a couple of minutes in your sauce.

A great way to make an easy vegan fish sandwich, fish and chips, or fish sticks.

Vegan Fish

block tofu (firm

water

salt

kelp powder (or nori strips broke up)

flour gluten-free flour mix if desired))

cornstarch (or potato starch)

baking powder

baking soda

onion powder ((optional))

paprika ((optional))

water ((2/3 cup for gluten-free))

oil (for deep frying)

vegan tartar sauce

Drain and press a block of tofu.

Cut the tofu into any shape that you wish your &quot;fish&quot; to be, such as sticks or patties.

Add 3/4 cups water, 1/2 tsp salt and 1/2 tsp kelp powder to a shallow dish to make a marinade.

Place tofu in the marinade and turn it to get the kelp flakes stuck to all sides.

Let it sit for at least 15 minutes, or cover and refrigerate for up to 3 days.  (The longer you let it sit, the fishier the flavor).

Marinate the tofu

Add 3 cups of oil to a pan deeper than the tofu is thick. (This will allow it to float). (Or use a deep fryer).

Heat oil to 375°F (190°C) and have it prepared as the &#039;fish&#039; will be added once it is battered.

When you are ready to fry

Combine 3/4 cups flour, 2 tbsp cornstarch, 1/4 tsp baking soda, 1/4 tsp baking powder, and salt in a bowl (optional: 1/4 tsp onion powder and 1/4 tsp paprika).

Add 3/4 cups water and stir until it forms a pancake-like batter.

Coat the marinated tofu in the batter.

Place in the hot oil immediately, pulling your hand back quickly as to not get splashed.

Fry for about 3-4 minutes until the bubbles have died down a little and it's golden brown. Flip the "fish" if necessary.

Serve hot with tartar sauce!

Make the batter

Top 2 vegan fish fillet recipes from across the web

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Vegan Fish Fillets

Vegan Fish

Top 2 vegan fish fillet recipes from across the web

The most viewed vegan fish fillet recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan Fish Fillets

Vegan Fish

The most viewed vegan fish fillet recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine