Anything you can do, I can do vegan.
Except for fish. Or can I?
Some days I miss fish.
And no, I’m not one of those vegans that became vegan because they don’t like the taste of meat. I choose to be vegan, to not contribute to the cruel treatment of the animals. That doesn’t necessarily mean I dislike the taste.
There are so many different meat substitutes on the market nowadays, and most of them are good enough or even better tasting than meat. Fish is one thing that I haven’t found good enough substitute for.
But, where there´s a will, there´s a way.
After I tried a few fishless fish recipes I found on the internet, I realized that it´s not the taste of fish I miss. It´s everything around it, mostly lemon and dill taste.
Throwing together some tofu, lemon, dill with some green peas and rice or cooked potatoes, and some lemon sauce is an exact combination of different flavors I´m after.
Crispy breadcrumb layer on the top is just a huge plus.
- 400g (0,9 lbs) tofu
- 1 tsp salt
- pinch of white pepper
- 1 tbsp fresh dill, chopped
- ½ lemon, juice
- 50 g dairy-free butter
- 1 cup (2,2 dl) panko breadcrumbs
- ½ lemon, zest
- ¼ cup nutritional yeast
- Preheat oven to 200°C (392°F).
- Cut the tofu into 4 slices.
- Place tofu into a baking dish, sprinkle ½ tsp salt, a pinch of white pepper, 1 tbsp chopped dill, and juice from ½ lemon.
- In a mixing bowl add 50 g dairy-free butter, 1 cup panko bread crumbs, ¼ nutritional yeast, ½ tsp salt, and zest from a ½ lemon. Mix together.
- Sprinkle evenly over tofu and bake for 15-20 minutes, until topping is browned.
- Serve with cooked rice and some cooked vegetables like green peas or haricot verts.