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!
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!
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