To’Fish Fillet

I would have never been inspired to make this dish if it wasn’t for my trip to Denver recently. I’m talking about my wonderful meals at City O’ City. I’ve had plenty of the type of fried fish fillet sandwich with cheese and soft breading we know and love. I’m not ashamed to admit that I loved those sandwiches. Since going gluten free, I figured this type of thing would not be possible. One of the dishes I had at City O’ City was the To’Fish Sandwich. Mind you, I am not a vegan who is avoiding fish. I love fish, but I wanted to try this to see how it would fair. I wasn’t just a poor vegan excuse for fake fish sandwich. I was glorious! I knew I had to make some of these at home. This is kind of along the lines of the burgers I have been making lately. I’m using a recipe from It Doesn’t Taste Like Chicken. I also plan to incorporate a tip I learned regarding gluten-free panko crumbs. Several sites recommend using Rice Chex as a substitute. I will be trying that in this recipe. I won’t be using a bun, but a bed of quinoa instead. That will help keep the calories down. I will also be pairing this with a side of vegetables for the vitamins A and C. Here are the original stats:

Here’s what I changed:

  • I deleted the added salt to reduce the sodium.
  • I added Rice Chex for a light breadcrumb.
  • I replaced the flour with chickpea flour to make the recipe gluten free and add protein.
  • I will add a hot vinegar coleslaw to cover the vitamins A and C.

Here are the final stats:

Here’s is the final recipe:

20190804_172819

To’Fish Fillets

Serves 4

  • 1 block firm tofu, drained and pressed
  • 1/2 cup vegetable broth or water
  • 2 tablespoons lemon juice
  • 1 tablespoon white miso paste
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1 egg, beaten
For the flour:
  • 3/4 cup chickpea flour
  • 1 teaspoon sweet paprika
  • 1 teaspoon garlic powder
  • 1 cup Rice Chex, crushed into fine pieces

Cut the drained tofu into 4 pieces.  To make the flaky texture, take one of the tofu pieces and slice the tofu part way through repeatedly about 1/4″ apart. 

Mix together the vegetable broth, lemon juice, white miso paste, onion powder, and garlic powder in a flat dish or resealable bag. Add the tofu slices, being careful to handle them gently so they don’t fall apart. Let marinate for a minimum of 1 hour or as long as a few days covered in the fridge.

To bread the tofu: Place the egg in one dish, the flour, paprika, garlic in another, and crushed Chex in another.  Dip the tofu in the egg, then flour, then egg, then Chex.

Heat a non-stick skillet to medium heat.  Brown the fillets on both sides.  Serve.

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