How to Make Vegan Fish in Teriyaki Sauce

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I grew up in Herzliya and spent most of my childhood at the sea or in the fields and citrus groves near my house. Because of that, I don't eat fish—I don't want to take part in the systematic destruction of the oceans by the food industry.

I don't want to ruin the delicate ecological balance, and if that means I have to keep my mouth shut and not eat fish, then that's a small price I'm willing to pay.

I'll admit, I miss the taste of fish, especially Asian-style. That combination of salty, sour, and a deep sea flavor is something I long for.

This recipe tries to recreate those beloved old flavors of fish without destroying the ocean.

Yes, this is vegan fish.

A bit about the recipe

The base of the "fish" is ground tofu with a little soy milk, salt, crushed garlic, and nutritional yeast. The combination of these ingredients is essential for deepening the flavors and creating an umami taste.

To give the patty a fishy or "sea" taste, I used nori seaweed, which also functions as the fish "skin."

The quick teriyaki sauce consists of a bit of soy sauce, vinegar, chili oil, and crushed garlic. It's optional, but it adds so much (and honestly, it's incredibly delicious!)

Nutritional values of vegan fish

One serving of vegan fish (out of 8) contains:

• 110 calories
• 7.7g protein
• 2g carbs
• 8g fat (of which 1.25g is saturated fat)

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How to Make Vegan Fish

Serving size 8 servings

Calories 110 kcal

Ingredients

For the fish

• 300 g firm tofu
• 3 tbsp unsweetened soy milk
• pinch salt
• 1 clove crushed garlic
• 2 tsp nutritional yeast
• 1 sheet nori seaweed for sushi
• 2 tsp sesame oil
• pinch flour

For the sauce

• 3 tbsp dark soy sauce
• 3 tbsp vinegar
• 1 tsp chili oil
• 1 clove garlic crushed

For serving

• a bit of sesame seeds for serving

Instructions

1. Grind the tofu in a food processor until a granular texture is obtained

2. Add the soy milk, garlic, salt, and nutritional yeast and continue grinding until a sticky texture is obtained

3. Cut the nori sheet into 8 equal pieces

4. Sprinkle a bit of flour on each piece of seaweed and, using a spoon, spread an even layer of tofu paste on each seaweed square

5. Heat the sesame oil in a pan over low heat

6. When the oil is hot, gently transfer the seaweed with the tofu to the pan, seaweed side down

7. Fry for about a minute or two until the seaweed becomes slightly crispy and carefully flip

8. Using a spatula, remove the seaweed from the pan

Preparing the sauce

1. Add the soy sauce, vinegar, garlic, and chili oil to the hot pan and mix well

2. Return the seaweed with tofu and cook for a few seconds until the sauce is absorbed

3. Brush with a little more sauce and remove from heat

4. Serve on top of rice with a sprinkle of sesame seeds on top