FISH AND SEAFOOD | 77 VEGAN FISH STICKS https://www.thespruceeats.com/ 2 blocks firm tofu, pressed All-purpose flour ¼ cup soy milk 2 Tbs soy sauce 2 Tbs lemon juice 1 cup breadcrumbs 2 Tbs nori seaweed, crumbled 1 tsp lemon pepper Preheat oven to 175°C. First cut the tofu into 5-6 slices, then cut the tofu slices into sticks about 2 cm wide and pat dry again. Coat well with flour. In a pie plate or shallow bowl, whisk together the soy milk, soy sauce, and lemon juice. In a separate bowl or pie plate, combine breadcrumbs, nori seaweed, and lemon pepper. Carefully dip floured tofu in soy milk mixture, then coat well in breadcrumbs. Bake for 40 to 45 minutes, turning over once, until crispy and golden brown. Or pan-fry on both sides in a bit of oil. Serve immediately. TOFU SALMON https://lovingitvegan.com/ 400 g firm tofu, pressed* 1 nori leaf ¾ cup beet juice 2 Tbs rice/cider vinegar 2 Tbs tamari/soy sauce 2 Tbs olive oil ¼ tsp liquid smoke (Optional) ½ tsp garlic, crushed approx. 4 Tbs cornflour 3-4 Tbs vegetable oil for frying Salt and pepper to taste Serves: 4-6 Cook Time: 40 minutes Prep Time: 5 minutes
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