Vegan tofu “fish fillets”


Did you know that by combining the right ingredients, textures, and spices you can basically make every vegan dish taste and feel like meat? Well, if you just started your vegan journey or simply want to take some time off from meat, but really miss its taste, you can try some delicious vegan alternatives, such as this high-protein plant-based recipe for fish fillets. Crunchy on the outside, soft & juicy on the inside and memorably tasty.

Video recipe:

Prep time: 20 minutes

Cook time: 10 minutes

Total time: 30 minutes


Course: main dish

Cuisine: Vegan

Servings: 2



🌱300 g salted tofu

🌱2 Nori algae

🌱200 g. panko

🌱For the marinate:

  • the zest of a lemon
  • the juice from half a lemon
  • 30 ml. capers water
  • 1/2 tsp garlic powder
  • 1/2 tsp granulated onion
  • 1 tsp agave syrup
  • 1 tsp dijon mustard
  • Pepper to taste

🌱For the flour mixture: 

  • 4 Tbsp flour
  • 70 ml. vegan milk
  • Salt & pepper to taste
  • 1 tsp rosemary
  • 1 tsp dried oregano 

🌱For the sauce: 

  • 3 Tbsp capers
  • 1 scallion stick
  • 3 Tbsp cashew cream
  • 2 Tbsp vegan yogurt
  • 1 Tbsp lemon juice 
  • Salt & pepper to taste
  • Fresh oregano to top

How to prepare:

  1. Drain the salted tofu, dry it well with paper towels and press it really good to get all the water out (if you do not have a tofu press, you can place a heavy object on top, such as a wood cutting board to squeeze all the excess water out)
  2. Prepare the marinate: in a bowl, mix the lemon zest, lemon juice, capers water, garlic powder, granulated onion, dijon mustard, pepper and agave syrup
  3. Cut the tofu into 1 cm wide slices and dip each slice into the marinate
  4. Cut the Nori algae into sections (as wide as the tofu slice)
  5. Wrap each marinated tofu slice in the algae, using a rolling motion
  6. Prepare the flour mixture: in a bowl, mix the flour, vegan milk, salt, pepper, rosemary and oregano until you get a creamy paste
  7. In a separate bowl, prepare the Panko
  8. Dip each tofu slice in the flour mixture, then coat them with panko
  9. Deep fry them until they turn golden-brown
  10. For the final touch: the sauce! Mix some finely chopped capers with chopped scallions, cashew cream, vegan yogurt, lemon juice, then season with salt and pepper to taste. Mix everything really well and sprinkle some fresh oregano on top.
  11. Dip the vegan ”fish fillets” aka marinated tofu wrapped in algae in the dreamy sauce and enjoy a memorable lunch/dinner!


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