--
--
Delicious garlicky tofu-fish dish, served with potatoes, lemon, sauce and dressing
Holidays are the perfect time of year for such a large dish for four persons, or even more then 4 persons (or for even larger gatherings).
This tofu-fish dish is a perfect option, for those who are on a vegan way of eating still missing the taste of fish, or for those who would like to enjoy the taste of fish without eating one. The taste of the seaweed substitutes the fishy taste and perfectly compliments tofu.
I decided to serve this tofu-fish dish with a spinach sauce but also with the dressing. Both of them tastes on garlic, and both are delightful and delicious. For the side dish I steamed potatoes and baked them in the oven (I steamed them instead of boiling them because I find them more tasty that way, but you can boil them of course if you decide so). They are crispy and delicious and they go perfectly along with warm fried tofu-fish including sauce, dressing and the salad. This dish can also be served with the large diversities of salads.
Full recipe with the list of ingredients can be found under the image section in a Pinterest Recipe box.
For more recipes and images please visit Instagram and Facebook under the name Naual A. Hansen.
VEGAN TOFU-FISH PLATE
Delicious garlicky tofu-fish dish, served with potatoes, lemon, sauce and dressing
Equipment
- Non-stick frying pan
Ingredients
- 650 g of tofu;
- 2-3 sheets of rice paper;
- 2 sheets of nori seaweed;
- 2 tsp. garlic powder;
- 1 1/2 of large lemon, cut one half into slices, the rest use for lemon juice;
- some sea salt.
Dough for frying:
- make a thick batter (thicker then one for pancakes, make it of: half white flour and half corn flour, with a pinch of salt and some water and/or soy milk);
- oil for frying;
For the potatoes:
- some cornmeal for dipping the potatoes;
- 6 -7 medium-sized potatoes;
- some salt and ground pepper.
For the green sauce:
- 3 handfuls of young spinach;
- 1 clove of garlic;
- 7 tbsp. of vegan cream for cooking;
- a pinch - two of salt;
- a little bit of water.
For the dressing:
- 5 tbsp. of olive oil;
- 2 - 3 chopped garlic cloves;
- 1/2 lemon juice only;
- pinch of salt.
Additionally:
- corn salad/lamb lettuce salad, young spinach or romaine lettuce cherry tomatoes and a little bit of chopped parsley.
Instructions
- Steam (or boil) potatoes, peel them of, slice them on round pieces and dip them into corn flour. Season with salt, pepper and sprinkle with olive oil. Place them on a tray covered with the baking paper and drizzled with some olive oil. Turn on the oven at 230 degrees with the top heater on, and bake the potatoes for 15 minutes.
- In a bowl, mix white and corn flour with water/soy milk into a thick mixture (thicker than the one for European pancakes) with a bit of salt.
- Tofu fish: slice drained tofu in a shape of an elongated trapezoid, sprinkle those pieces of tofu generously with garlic powder and drizzle it well with lemon juice too, and add a little bit of salt. Cut rice paper and nori seaweed in the same form of elongated trapezoid. Stick pieces of rice paper on the tofu pieces (only on one large side of tofu), then stick the sliced pieces of nori seaweed on top of the rice paper. Drizzle with a bit of water so that the rice paper and seaweed stick well to eachother and to tofu. Put the pieces on top of each other to rest for an hour or two and absorb the aromas (you can also skip this step). Dip in the prepared thick dough (the one you prepared) and fry on oiled non-stick frying pan on both sides until nice light brown colour, placing first into the oil the side of tofu that is without nori seaweed and rice paper.
- Green sauce: mix all the ingredients for the green sauce in a blender into a nice thick cream, and pour into a separate bowl.
- For the dressing: mix all the ingredients for dressing and stir well, then pour into a separate bowl.
- Serving: arrange lamb lettuce/corn slad or young spinach on a large plate, arrange potato slices on top, add lemon slices between potatoes, and finally put pieces of tofu-fish on top of the potatoes. Add cherry tomatoes on the side. Sprinkle everything generously with chopped garlic and parsley, and serve sauce and dressing.
