June 15, 2026
Vegan Fish Taco Bowls
These vegan Fish Taco Bowls are loaded with cilantro-lime rice, black beans, pickled cabbage and blackened-seasoned tofu that’s juicy on the inside and crispy on the outside. Drizzle on a generous amount of the creamy avocado cilantro dressing and you’ve got a bowl brimming with all the best flavors and textures of your favorite fish tacos!
Table of Contents
why you’ll love this recipe jump to recipe video step-by-step instructions tips and faqs love bowls? try these next!Vegan Fish Taco Bowls with Crispy Blackened Tofu
If you guys haven’t already noticed, I have been super into bowls lately. I love that I can just assemble individual components and switch them up depending on my mood, which makes busy weekdays so much easier for me! Just taking a couple hours to prep each of the elements for my bowls before the beginning of the week makes lunches and dinners almost effortless. Plus, enjoying the ingredients in different combinations means I never get burnt out on the same meal day after day. Big bonus for those of us who hate meal-prep for that exact reason! Anyway, when I stumbled upon Dishing Out Health’s fish taco bowl reel on Instagram, I knew right away I had to make a vegan version. This bowl seriously reminds me of everything I love about fish tacos (the briny tang, the crispy texture, the fresh zesty dressing), but totally plant-based! If you’ve ever wanted a plant-based version of a beloved comfort dish that actually delivers on taste, this is it!
Why You’ll Love This Recipe
- Meal-prep friendly: Components hold up beautifully for several days in the fridge.
- Budget-conscious: Uses affordable, pantry-staple ingredients like canned beans, rice, and tofu.
- Packed with nutrients: Loaded with fiber, plant protein, and healthy fats!
- Flexibility: Because the ingredients (tofu, cabbage, rice, dressing) are prepped separately, you can remix them throughout the week. Use the pickled cabbage on pretty much anything (it’s that good!), the crispy tofu in wraps or sandwiches, or the dressing on roasted veggies.
- A Great Transition Recipe: For those trying to reduce meat consumption but missing seafood flavors, this is the perfect dish to start incorporating more plant-based foods into your diet!
Step-by-Step Instructions
1. Prepare the Tofu ‘Fish’:
Preheat oven to 400°F (200°C). In a large bowl, whisk together soy sauce, nori flakes, blackened seasoning, and olive oil until thoroughly combined. Add tofu pieces cut into 2-inch chunks and scored on the surface. Gently toss until all pieces are coated. Transfer to a parchment-lined baking tray and bake for 20 to 25 minutes, flipping halfway through, until golden and crisp around the edges. Set aside.
2. Quick Pickle the Cabbage:
While tofu bakes, place shredded cabbage in a large mason jar. In a medium saucepan over high heat, whisk together water, white vinegar, agave, and salt. Bring to a rolling boil and continue whisking 7 to 10 minutes until salt and sugar dissolve completely. Pour hot liquid over cabbage. Set aside for 20 minutes.
3. Make the Avocado Cilantro Dressing:
Place all dressing ingredients (vegan yogurt, cilantro, jalapeño, avocado, lime juice, and water) except salt and pepper into a food processor or blender. Pulse until smooth. Taste and adjust seasonings with salt and/or pepper as needed.
4. Build Your Bowls:
Layer equal portions of cilantro-lime rice, black beans, and pickled cabbage into serving bowls. Top with pieces of baked tofu ‘fish’ and drizzle generously with creamy avocado-cilantro dressing. Garnish with fresh minced cilantro, thinly sliced jalapeño, and serve with 1–2 lime wedges. Enjoy immediately!
Tips and FAQs
- Getting the Best Texture for the Tofu: I like using super-firm tofu for this recipe because it holds its shape better during baking. Score the surface before marinating to let those delicious flavors really get in there!
- Nori Hack: If you can’t find nori flakes, regular nori sheets will work too. Just crush them between your fingers or pulse them briefly in a blender until they resemble coarse sand.
- Dressing Consistency: If your avocado cilantro dressing is too thick, add water one tablespoon at a time until you reach your desired consistency. It should drizzle easily but still coat the back of a spoon.
- Ingredient-Prep Strategy: Store components separately for best results. Keep tofu crisp by reheating in an air fryer or oven, not microwave. Assemble bowls fresh each day, or use components for different dishes throughout the week!
Can I make these bowls gluten-free?
Yes! Use tamari or coconut aminos instead of soy sauce, and ensure your blackened seasoning is gluten-free.
What if I don’t have super-firm tofu?
Super-firm is preferred because it holds its shape better during baking and absorbs the marinade without falling apart. However, you can use extra-firm tofu if you press it first! Press it between paper towels with a heavy pan for 20 minutes to remove excess water before cutting and scoring. Soft or silken will not work for this recipe.
Is there a substitute for nori flakes if I can’t find them?
Yes! You can crush dried nori sheets into small pieces using your hands or pulse them briefly in a blender. Alternatively, crushed seaweed snacks or even a tiny pinch of kelp granules can work, though the flavor profile might vary slightly. If you omit it entirely, the dish will still be delicious but will lack that specific ocean-y flavor.
Can I swap blackened seasoning for something else?
Absolutely! If you aren’t a fan of blackened seasoning or if you can’t find it, you can use a Cajun blend, Old Bay seasoning, or simply make your own blend (there are several recipes online). The key is to use something smoky and savory to mimic the charred fish skin!
If You Love These Vegan Fish Taco Bowls, Try These Next!
Your New Way to Enjoy the Flavors of Fish Tacos!
If you try this vegan Fish Taco Bowl and enjoy it, I wanna know! Snap a photo, take a video, or make a story and post it to Instagram or TikTok, and tag me at @eat_figs_not_pigs and #EatFigsNotPigs. I love seeing your recreations of my recipes!
Vegan Fish Taco Bowls
Ingredients
Tofu ‘Fish'
- 3 tablespoons low-sodium soy sauce
- 2 tablespoons nori flakes
- 1 tablespoon blackened seasoning, homemade or store-bought
- 1 tablespoon olive oil
- 1 (16-ounce) block of super firm tofu, cut into 2”- inch pieces and scored
Quick Pickled Cabbage:
- 1/2 large head of red or green cabbage, finely shredded
- 1 cup water
- 1 cup white vinegar
- 1 tablespoon agave or sugar
- 1 teaspoon salt
Creamy Avocado Cilantro Dressing:
- ½ cup vegan yogurt
- ½ cup cilantro, roughly chopped
- 1 jalapeno, deseeded and roughly chopped
- 1 medium avocado, roughly chopped
- Juice of 1 large lime, about 3 tablespoons
- 6 tablespoons water
- Salt and pepper, to taste
For Serving:
- Cilantro Lime Rice
- 1 (15-ounce) can of black beans, drained and rinsed
- Fresh lime wedges, for serving, optional
- Thinly sliced jalapeno, for garnish, optional
- Fresh minced cilantro, for garnish, optional
Instructions
- Preheat the oven to 400°F.
- In a large bowl, whisk together the soy sauce, nori flakes, blackened seasoning and olive oil until thoroughly combined.
- Add the tofu and gently toss until all pieces are coated in the sauce.
- Transfer the tofu pieces to a lined baking tray and bake until golden and crisp around the edges, flipping halfway through, 20 to 25 minutes. Set aside.
- Meanwhile, make the quick pickled cabbage. Add the shredded cabbage to a large mason jar and set aside.
- In a pot, whisk the water, vinegar, agave, and salt in a medium saucepan over high heat. Bring the liquid to a rolling boil and continue to whisk until the salt and sugar have dissolved completely, 7 to 10 minutes. Pour the hot liquid into the jar over the cabbage. Set aside for at least 20 minutes.
- Next, make the creamy avocado sauce. Place all the ingredients, besides salt and pepper, in a food processor or blender and pulse until smooth. Taste and adjust seasonings, adding and salt and/or pepper if necessary.
- To assemble the bowls, add equal portions of cilantro-lime rice, black beans, and pickled cabbage to your bowl. Top with a few pieces of tofu ‘fish’, then drizzle on a generous portion of the creamy avocado cilantro dressing. Garnish with fresh minced cilantro and thinly sliced jalapeno and serve with 1-2 lime wedges. Enjoy!
