Here’s a recipe for tofu fish fillet, but without the fish. It is really just breaded slices of tofu baked in an oven, but very, very tasty. You can put it on top of a salad, make it into a sandwich, or serve it with your favorite condiments. You can also make them into fish fillet sticks and serve it with tartar sauce or dijon mustard.
- 12 ounces firm tofu
- One egg, beaten
- Panko breadcrumbs
- 2 tbsp wine vinegar
- 1/4 tsp paprika
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- Cut the block of tofu into halves for large slices, or into fours for smaller slices. Alternatively, you can also cut them into long blocks for fish sticks.
- Press and drain the pieces to remove the water. You can place the tofu slices on paper towels, fold the towels over to cover the tofu, and place a large plate on top of the tofu to weigh it down. Let it sit for at least 15 minutes.
- Pat the tofu dry with paper towels.
- Combine the wine vinegar, paprika, garlic powder, and onion powder. Marinate the tofu in the mixture for 15 minutes on each side.
- Bake in oven at 350 degree F for 20 minutes or until the breadcrumbs are golden brown.
For best results, freeze the tofu first:
Slice the tofu into four pieces. Wrap each slice with plastic wrap and put in the freezer for 24-48 hours.
To defrost, drain the tofu, remove the liquid, and pat dry with paper towels.
Freezing the tofu will change its texture. Freezing it for 1 or 2 days will give it a fish-like texture. Freezing it for longer will give it a chicken-like texture.
Here’s the tofu fish fillet on top of a salad with some dijon mustard. Thumps up!
Here’s the tofu fish fillet topped with some Bulldog Tonkatsu sauce. Double thumbs up!