I wasn’t a huge fan of fish before I was vegan, but I could have gone for a few fish tacos here and there. A tender, crispy, & chewy fish usually paired with a light citrusy slaw, or in my case a creamy corn salsa.
You might be wondering what I used to substitute the fish in this recipe…believe it or not it is tofu! You’ll just have to keep reading to find out how this magic happened.
A crispy battered & baked tofu topped with an ultra creamy corn salsa w/ zucchini dressing. Sprinkled with a bit of fresh parsley & green onions. Finished with more dressing and a squeeze of lime. It is truly the perfect summer meal!
The fishy quality of the tofu is obtained through blending nori sheets into a rough powder. It is then mixed into the panko breadcrumbs. Tofu is first dunked into a wet batter, then tossed in the breadcrumb mixture. It is baked until golden brown and is ultra crispy.
Since it is corn season then, of course, I had to make a corn salsa to top on the crispy tofu.
On my way back from running errands I stopped at a local church where they grow their own fruits and veggies. They always have a little stand on the side of the road where they sell some of their fresh produce for as cheap as $1. This time they had fresh zucchini, green beans, and corn. I wanted to take advantage of ALL of the fresh produce I bought so all three of those veggies are included in this recipe.
For the corn, I, of course, used it as the star of the corn salsa.
The zucchini was steamed until tender and soft, thrown in a blender along with other ingredients, and blended into a creamy dressing for the salsa.
Lastly, the green beans are quickly blanched, chopped into small chunks and tossed in the salsa.
Vegan "Fish" Tacos with Creamy Corn Salsa
Crispy & chewy tofu fish topped with a fresh corn salsa with creamy zucchini dressing.
- 12 oz. pkg extra firm tofu
- 1 cup unbleached all-purpose flour
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt & pepper to taste
- 1 1/4 cup unsweetened almond milk
- 2 nori sheets
- 1 cup panko breadcrumbs
- 3 ears grilled corn
- 1/4 finely diced red onion
- 2 oz. de stemmed green beans
- 1/4 cup chopped fresh parsley
- 1 chopped vine tomato
- 1/2 tsp salt
- 2 zuchinnis
- 1/4 cup sunflower seeds (soaked in boiling water for 20 min).
- 1 tbsp fresh dill
- 2 tbsp lemon juice
- 1/2 cup unsweetened almond milk
- 2 garlic cloves
- 3/4 tsp salt
- Pepper to taste
- 8-9 Corn tortillas
- Chopped green onion
- Chopped fresh parsley
Preheat the oven to 400 degrees. Line a large baking sheet with a silicone baking mat or parchment paper.
Squeeze out any excess water from tofu. Slice into strips that are 2 inches by 1 inch & 1/4 in. thick. In a large mixing bowl, whisk the flour, spices, s&p, & milk until combined. In a food processor, process nori sheets into a rough powder. Add into a separate mixing bowl and stir in breadcrumbs.
Taking one tofu strip at a time, dunk in the wet mixture and toss in breadcrumbs, making sure to evenly coat. Transfer to a baking sheet. Repeat with the rest of the strips. Spray a generous coating of cooking spray over the tofu and bake for 28-30 min. until golden brown and crispy.
While tofu is baking, grill the corn. Wrap each ear of corn tightly in foil. Transfer to a hot grill, cover the lid and cook for 20 min. or until charred.
Peel & wash the zucchini. Chop into chunks and steam in a double boiler for 5 min. until soft and tender. Add into a high-speed blender, along with the rest of the dressing ingredients. Blend until smooth and creamy. Pour into a jar and set aside.
Bring a pot of water to a boil. Add the destemmed green beans. Cook for 4 min. to quickly blanch. Drain and set aside.
Cut the kernels off the cobs in a large bowl. Add the chopped red onion, blanched green beans, parsley, tomato, salt, and 2/3 cup of the green dressing. Stir to combine.
(Optional) Grill the corn tortillas until warm and grill marks are visible.
Slice the tofu "fish" in half lengthwise and add onto the tortilla. Top with a spoonful of corn salsa. Sprinkle on chopped green onions, parsley, and a drizzle of more zucchini dressing.
Feel free to substitute AP flour with a gluten-free blend or whole wheat.