Tof Ish Fu Llet Fillet O Fu
Dive into plant-based perfection with 'Tof Ish Fu Llet Fillet O Fu,' a creative twist on fish fillets that will delight vegans and omnivores alike. This recipe transforms firm tofu into golden, crispy fillets infused with subtle sea-inspired flavors thanks to a perfectly placed nori sheet. The tofu is marinated in a zesty blend of soy sauce, lemon juice, and spices, then coated in a light batter and crunchy breadcrumbs for an irresistible texture. Pan-fried to perfection, these fillets are accompanied by a luscious dill-caper dipping sauce, making them the ultimate vegan comfort dish. Ready in under 40 minutes, this recipe is ideal for a quick weeknight dinner or an impressive appetizer. Whether you're craving a seafood alternative or exploring plant-based options, this dish is a flavorful, satisfying choice!
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Recipe Information
Ingredients
- 400 grams firm tofu
- 1 sheet nori sheet
- 2 tablespoons soy sauce
- 1 tablespoon lemon juice
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 50 grams all-purpose flour
- 20 grams cornstarch
- 120 milliliters water
- 100 grams breadcrumbs
- 4 tablespoons vegetable oil
- 4 tablespoons vegan mayo
- 1 teaspoon dill
- 1 teaspoon capers
Instructions
Press the tofu to remove excess water by wrapping it in a clean kitchen towel and placing a heavy object on top for about 15 minutes.
Cut the pressed tofu into fillet-shaped pieces, approximately 1 cm thick.
Cut the nori sheet into pieces approximately the same size as the tofu fillets. Gently press the nori onto one side of each tofu fillet to mimic a fishy flavor and texture.
In a small bowl, mix soy sauce, lemon juice, garlic powder, onion powder, and paprika. Brush this marinade over the tofu fillets (both sides) and let them sit for 5 minutes.
In a shallow bowl, whisk together the flour, cornstarch, and water to create a smooth batter.
Place the breadcrumbs in a separate shallow bowl for coating.
Dip each marinated tofu fillet into the batter, ensuring it is fully coated, then press it gently into the breadcrumbs to coat evenly on all sides.
Heat vegetable oil in a large skillet over medium heat. Once the oil is hot, fry the tofu fillets for 3-4 minutes on each side, or until golden brown and crispy. Remove from the skillet and place on a plate lined with paper towels to drain any excess oil.
To make the dipping sauce, mix vegan mayo, dill, capers, and a small squeeze of lemon juice in a bowl. Stir well to combine.
Serve the crispy tofu fillets with the dill-caper dipping sauce on the side. Enjoy!
Nutrition Facts
Calories |
1612 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.4 g | 113% | |
| Saturated Fat | 12.9 g | 64% | |
| Polyunsaturated Fat | 39.6 g | ||
| Cholesterol | 14 mg | 4% | |
| Sodium | 3215 mg | 140% | |
| Total Carbohydrate | 162.8 g | 59% | |
| Dietary Fiber | 12.1 g | 43% | |
| Total Sugars | 16.2 g | ||
| Protein | 66.7 g | 133% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 714 mg | 55% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 917 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
