Let’s go!!! Step one…in order to get the tofu texture the way we like, we’ll freeze overnight (or 6-8 hours min). Freezing will allow for the air pockets to crystalize (ice) which will help remove all of the excess water after thawing.

After the tofu has thawed out, press out all of the excess water.

Slice the tofu into good size squares that are perfect for your fish(less) filet.

Time to preheat the skillet. Turn stovetop to medium and add 2-3 inches of grapeseed oil and allow to heat.

Batter time…in 3 separate dishes, place 2 cups of rice in dish #1, vegan egg, plantbased milk, bay concentrate, veggie broth & 1 tsp of pickle juice mixed well together in dish #2 and 2 cups of flour sifted well with spices (garlic powder, onion powder, bay seasoning, seaweed salt & pepper) in dish #3.

Wet seaweed strips and place on the tofu squares (evenly distributed). If squares are large feel free to add more seaweed strips to cover one side.

Dip tofu in dry batter, wet batter then breadcrumb batter coating both sides with all three. Make sure it’s completely covered then place in oil. Cook until 5-6 minutes on both sides or until a golden brown color that makes your heart happy. Remove and allow cooling.

Tartar sauce time. I make mine easy and tasty. In a large bowl mix 3 tbsp of vegan mayo, 3 tbsp of sweet relish, a handful of diced pickles, 2 tbsp of diced onions, 1 tsp of pickle juice, 1 tsp of lemon juice and ½ tsp of shrimp & crab boil. Mix well together and allow to refrigerate for minimum of 15 minutes (longer is better).

Make a sandwich or eat a fish(less) square with tartar by itself. Either way, enjoy a seafood meal without the animal based seafood!