06/02/2025Tofu, legumes and seitan - Main courses

Silken tofu ‘fish’ fillet with zucchini tagliatelle

Name: Silken tofu ‘fish’ fillet with zucchini tagliatelle
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 serv.
Cuisine: Vegan
Ingredients: 400 g silken tofu; 50 g all-purpose flour; 0.5 nori sheets; 3 tbsp cornstarch; 125 mL soy cream; salt; 1 tsp paprika; 80 g breadcrumbs; 65 mL neutral oil; 2 zucchini; 90 g Tagliatelle; 65 mL soy cream; pepper; 1 tbsp olive oil

Spring / Summer Oven-free Blender-free Low budget

For: 2 serv.Difficulty: MediumPreparation: 10 minCooking: 15 min

You know how when you freeze and then thaw tofu, it changes texture and becomes much firmer as it loses water? A lot of people do this with firm tofu — personally, I don’t like the result because it gets too tough for my taste. But with silken tofu that’s been frozen and then thawed, it turns into something just slightly creamy 😍 Perfect for “breaded fish” style recipes — it really mimics that signature texture.

To go with it, I felt like making zucchini tagliatelle — so delicious!

Servings

Ingredients

Cups

-silken tofu 400 (g)
-all-purpose flour 50 (g)
-nori sheets 0.5
-cornstarch 3 (tbsp)
-soy cream 125 (mL)
-salt
-paprika 1 (tsp)
-breadcrumbs 80 (g)
-neutral oil 65 (mL)

-zucchini 2
-Tagliatelle 90 (g)
-soy cream 65 (mL)
-pepper
-olive oil 1 (tbsp)

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Steps

Freeze the silken tofu for 24 hours or more. Then let it thaw in the fridge before starting the recipe.
Put a pot of salted water on to boil for the pasta.
Prepare three shallow bowls for breading: in one, crumble the nori sheet and mix it with the flour and some salt. In another, add the breadcrumbs and paprika and stir to combine. In the last one, whisk the cornstarch with the soy cream and a pinch of salt.
Cut the tofu into slices and bread them: dip them first in the flour, then in the cream, and finally in the breadcrumbs. You can also dip them again in the cream and then the breadcrumbs for a thicker coating.
Use a vegetable peeler to make zucchini tagliatelle. In a skillet, heat the olive oil and sauté the zucchini for a few minutes. Meanwhile, cook the pasta in the boiling water.
In a skillet, heat the neutral oil over high heat and sear the breaded “fish” fillets for a few minutes on each side until nicely crispy.
Drain the pasta and toss it with the sautéed zucchini, some salt, pepper, and soy cream. Serve with the breaded “fish” fillets and a wedge of lemon!