Crunchy Tofu Fish Fillets (Healthy, High Protein)

Step 1

First things first, go ahead and preheat your oven to 425˚F.

Step 2

Now, open the package of tofu, drain the excess water and press it. Place the tofu block on a flat surface like a cutting board lined with paper towels or a clean dishtowel. Cover it with another layer of paper towels, set a baking sheet or plate on top, and something heavy, like a large book, canned vegetables, or cast-iron skillet. Let it sit like this for 10 minutes.

Step 3

To the first bowl add the cornstarch, Old Bay Seasoning, garlic powder, onion powder, and nutritional yeast. You may also add salt and pepper if you wish. Whisk everything together. To the second bowl add 2 cups of unsweetened almond milk with 2 tablespoons of apple cider vinegar and whisk until bubbles start to form on top. Let it sit for 5 minutes. Finally, to the third bowl add the panko breadcrumbs with ground-up nori sheets and mix together.

Step 4

Once the tofu is finished being pressed, turn the tofu block on its side and slice it down the middle lengthwise, then slice those pieces in half so you end up with 4 equal tofu slices.

Step 5

Take each tofu slice and coat in the flour, then the buttermilk, and finally coat in the panko bread crumbs. Place each breaded tofu slice onto the prepared baking sheet and repeat until finished.

Step 6

Place the in the oven and bake for 25 minutes or until the tofu fish fillets are golden brown. Feel free to bake them a little longer if you wish just don’t burn them.

Step 7

Enjoy with easy vegan tartar, garlic basil vegan aioli, or other favorite dipping sauce.