Seafood Alternatives

Fillet-No-Fish with Peruvian Chilli Mayo

Serves: 2-4

Tofu marinated in a blend of herbs and spices and wrapped in nori, to give a mild fish flavour.

For the ‘fish’ marinade:

• 90ml (3 fl oz) soy sauce
• 2 sheets nori, torn up into smaller pieces
• 1 tbsp lemon juice
• ½ tsp garlic powder
• ½ tsp onion granules
• ¼ tsp paprika
• ¼ tsp mustard powder
• ¼ tsp dried dill
• A pinch of black pepper

Other ‘fish’ ingredients:

• 1 block of firm tofu, pressed to get rid of any excess liquid, and sliced into 1cm thick slices
• 2-4 nori sheets, whole (depending on how many fillets you’re making)
• Oil for frying

For the Peruvian-Inspired Chilli Mayo:

• 1 tbsp coconut oil
• 30g (1oz) red onion, diced
• 100g (3.5 oz) vegan mayonnaise
• 1-2 fresh red chillis, diced (depending on how hot you like it)
• 2 cloves garlic, minced
• 2 tbsp lime juice (juice of 1 lime)
• ¼ tsp salt

For the panko coating:

• 75g (2.6 oz) plain flour
 • 50g (1.7 oz) aquafaba (liquid from a can of chickpeas)
• 75g (2.6 oz) panko breadcrumbs

To serve:

• Lettuce
• Tomato, thinly sliced
• Vegan cheese slices
• Red onion, thinly sliced
• Bread rolls

1 Add your marinade ingredients to a shallow dish that is big enough to fit all of your tofu slices next to each other. Mix your marinade ingredients together.

Place your 1cm tofu slices into the marinade and leave them for 1 hour, turning halfway through. If it is easier, you can cover your marinating tofu and leave