The Best Vegan Wild “Fish”Fillets

Inspired by shore-lunch pickerel (Northwestern Ontario edition)

Are you craving a taste of the classic Northwestern Ontario shore lunch, but without the fish?

This veganized version of pickerel is packed with the nostalgic flavour and a whole lot of heart.

You’ll not believe that this vegan pickerel is fish-free!

Why this recipe works

1. Nostalgia: This recipe takes you back to simpler times with its classic combination of spices that are reminiscent of a shore lunch in NWO.

2. Plant-Based Goodness: Enjoy the taste of a traditional dish without compromising your vegan lifestyle.

3. Easy to Make: With simple ingredients and straightforward instructions, this recipe is perfect for any skill level.

If you prefer the crispy potatoes to go with this recipe, try my Crispy Oven Potatoes.

The secret to a really great “fillet” is slicing the tofu thin enough and using an extra firm tofu. You can opt to press your tofu, and some brands do have pre-pressed options available now which are great if you’re trying to replicate the texture of meat. However, with a light fish like pickerel, I’d skip the pressed version and try to keep the tofu flaky and light.

Enjoy your vegan “pickerel” shore lunch with a big salad (blueberries for extra brownie points) and Miso Ginger Tahini Dressing, a biscuit, some oven-fried potatoes, and don’t skip the dessert!

Ingredients & Directions

Estimated time: 25-30 minutes

Effort/skill: Easy

Servings: 4

Preheat oven: 400F

Ingredients

Vegan “Pickerel”

• 350g extra firm tofu

• 1/2 cup chickpea flour (or cornstarch - you may need to add more)

• 1 tbsp Vegeta seasoning (MSG-free version; you can opt for an alternate vegan salty seasoning)

• 1/4 cup nutritional yeast

• 1 tsp freshly ground pepper

• 2 tsp onion powder

• 2 tsp dill (I love 2 tbsp!)

• 2 tsp Furikake (or finely crushed nori sheet and 1/2 tsp sesame seeds)

• 2 tbsp apple cider vinegar or lemon juice - optional

• 1-2 tbsp avocado oil

• fresh dill & lemon wedges for garnishing

Directions

1. Preheat oven to 400F for the pickerel. Line a baking sheet with parchment paper and set aside.

2. Thinly slice the tofu into “fillets”, approximately 1/4” thick. Slice diagonal lines to make them appear more “fishy”. Be careful to not go too deep or the tofu will fall apart.

3. In a small bowl, add the apple cider vinegar or lemon juice.

4. In a medium-sized bowl add the chickpea flour and all spices. Stir well.

5. Dip each “fillet” in the ACV/lemon juice, followed by the flour mixture. Cover both sides well until dusted.

6. Place each “fillet” on the parchement-lined baking sheet about 1” apart.

7. Drizzle avocado oil over top. Place in preheated oven and bake for 10 minutes.

8. Flip the “fillets” and bake for an additional 10 minutes. Bake until the coating is crispy and light brown. It may require an additional 5 minutes to crisp it well, depending upon the thickness.

NOTE: If you’re using an air fryer, set to 400F and bake for 15 minutes, flipping halfway through to ensure it’s browning and not overcooked.

Serve with your favourite vegetables and optimize the essential amino acid profile for your plant-based “fishy shore lunch”! Enjoy!