My friend Sally has a beautiful blog called Home Sweet Orange where she writes about the beautiful things she loves, especially her love for the sweet, simple life she and her husband share.
Her post on Vegan “Fish,” Chips and Tacos was so inspiring for its creativity and sense of play that I asked her if we could repost it here. Of course she said Yes, because that’s way she is: generous, kind, easy-going, peaceful.
If Sally were a season, she would be summer, which is perfect given that her cool recipes perfectly balance the heat of the season. Providing refreshing nourishment, they are ideal for summer “al fresco.” In fact, the Baja “Fish” Tacos are so right for the season that a variation will be featured on our Summer Ayurveda Class Menu.
At our house, when my husband slathers red miso on the tofu and begins the process of making tofu cheese, it’s the beginning of a string of favorite meals! The tofu cheese itself is a fermented wonder, tasting a lot like feta, and it’s great crumbled over salad or as a veggie sandwich spread.
A couple of days later, it’s fish taco time! Find yourself some simple corn tortillas made with just cornmeal, lime and water. Toast over an open flame. Add a fish stick or two, tartar sauce, green tomatillo salsa, shredded cabbage and a squeeze of lime. Tonight we had cilantro on hand, and if avocado is in season, these tacos are even more perfect with guacamole.
TOFU-CHEESE FISH STICKS (adapted from Shmooed Food)
1/3 cup fine organic cornmeal
1/3 cup ground raw almonds
1 teaspoon sweet paprika
1 teaspoon dulse flakes
1/2 teaspoon sea salt
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/8 teaspoon dill weed
1/8 teaspoon black pepper (more or less to taste)
Preheat oven to 400 degrees and line a baking sheet with parchment.
Cut tofu cheese into sticks/fingers. Dip them into a shallow dish of plain almond milk, and coat with thoroughly mixed dry ingredients.
Place sticks on baking sheet. Bake for total of 30 minutes, turning them over after 15 minutes. You can sprinkle with olive oil to make them more crispy.
1/2 cup Vegenaise
1 tablespoon dill pickles, finely chopped
1 tablespoon stuffed green olives, chopped
1 tablespoon onion, grated
1 tablespoon parsley, finely chopped
1 1/2 teaspoons capers, chopped
1 teaspoon lime juice
1 teaspoon garlic, minced
Mix it all up and refrigerate for a bit before serving.
Clicking on Sally’s link above, “making tofu cheese,” will take you to “Recipe Renovator” where our friend Stephanie Weaver gives graphically detailed instructions according to Sally’s husband Jeff for making the tofu cheese. Please let us know if you try it and what you think.