This is one dish I have missed the flavors of, and after ordering some vegan ones in a restaurant last year while in Vegas, I decided I needed to figure out how to make them at home. And I am so glad I did because we all really loved them! I can’t wait to make them again soon! The key here is to use sea kelp seasoning to give it that fishy taste without all the toxins, animal protein, and cholesterol in real fish. These are also oil-free! I hope you enjoy these as much as I do!
whole grain oil free tortillas
1 pkg. extra-firm tofu, drained & pressed
3/4 c. non-dairy milk
1 1/4 c. whole wheat breadcrumbs
2 tsp. onion powder
1 tsp. garlic powder
1 tsp. Bragg’s sea kelp delight seasoning
1/2 tsp. salt
1/2 purple cabbage, shredded finely
1-2 drops of lime essential oil or lime zest from 1 lime
1/2 lime, juiced
2 Tbsp. date sugar
few dashes salt
1/2 -1 avocado
1/2 c. plain non-dairy yogurt
sprinkle of salt
mango or pineapple, diced
Preheat oven to 400 degrees. Cut tofu into little fish stick sized strips. Mix breadcrumbs and all seasonings in a shallow bowl. Put milk in another bowl. Dip each strip in the milk and then the breadcrumb mixture and place on a parchment paper lined baking sheet. Bake for 15 minutes, flip over sticks, then bake another 15 minutes.
For the slaw, combine all ingredients in a bowl and let it sit in fridge till fish sticks are done and then do a final stir.
To make the avocado yogurt sauce, combine all ingredients in a food processor or blender.
To assemble tacos, place fish sticks in a tortilla and add slaw and sauce, then top with diced mango or pineapple. Enjoy!
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