Vegan fish fillet using tofu with a nori and rice paper "fish skin" that is stuffed with roasted tomatoes and herbs served with a light roasted tomato sauce.
Cut the tofu block in half the short way and then cut each half through the middle of the tofu slab to create a top and bottom (See video). Place 2 chopsticks on the cutting board and make slices into each tofu fillet (the chopsticks will stop the knife from cutting all the way through (again see video). Pour the marinade over and let marinade for at least 1 hour or overnight.
Preheat the oven to 375°F
Prepare the “fish skin”: Cut the nori sheets into rectangles the same size as the tofu fillets. Cut the rice paper to the same size. In a small bowl, mix the cornstarch with 1 Tablespoon of cold water. Brush the uncut side of each tofu fillet with the cornstarch slurry, then place the sheet of nori, brush the nori with the cornstarch slurry, and then place the rice paper on top of the nori.
Place all the tofu fillets skin side down on a cutting board. Place a roasted tomato half on half of the tofu fillets. Add a sprig of thyme, a bay leaf, salt, and pepper on top of the tomato halves. Place a tofu fillet cut side down on top of the tomato halves. Using twine, tie up each stuffed tofu fish fillet bundle with 2-3 ties.
In a large oven-proof skillet, heat the olive oil over medium-high heat. Carefully place the tofu fish fillet bundles into the hot oil. Cook for 2-3 minutes or until the “skin” is crispy. Flip over each bundle and turn off the heat. Place in the oven for 15 minutes.
Remove the pan from the oven and using a spatula carefully remove the tofu fish fillets from the pan and place on a plate. Cut the twine off each bundle and discard. Slide out the bay leaf from each bundle and discard.
Add the roasted tomato juice to the pan and gradually whisk in the vegan butter. Season to taste and serve with the vegan fish filets.
Video
Notes
You could use any type of marinade you like for this and also skip the stuffing and tying of the fillets if you prefer.