Recipes » Main Dish » Vegan “Fish” Tacos With Creamy Corn Salsa
T. Colin Campbell Center for Nutrition Studies


Tofu Tacos

  • 12 oz. extra firm tofu
  • 1 cup unbleached whole wheat flour
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • Salt and pepper to taste
  • 1¼ cup unsweetened almond milk
  • 2 nori sheets
  • 1 cup whole grain breadcrumbs
  • 8-9 corn tortillas
  • Green onion, chopped
  • Fresh parsley, chopped

Corn Salsa

  • 3 ears grilled corn
  • ¼ onion, finely diced
  • ½ cup green beans, stems removed and cut into 1-inch pieces
  • ¼ cup fresh parsley, chopped
  • 1 vine tomato, chopped
  • ½ tsp salt

Zucchini Dressing

  • 2 zucchini, peeled and diced into chunks
  • ¼ cup sunflower seeds soaked in boiling water for 20 minutes
  • 1 Tbsp fresh dill
  • 2 Tbsp lemon juice
  • ½ cup unsweetened almond milk
  • 2 garlic cloves
  • ¾ tsp salt
  • Pepper to taste


Tofu "Fish"

  • 1. Preheat oven to 400 degrees F. Line a large baking sheet with a silicone baking mat or parchment paper.
  • 2. Squeeze out excess water from tofu. Slice tofu into strips that are about 2 inches long by 1 inch thick.
  • 3. In a large mixing bowl, whisk the flour, garlic powder, onion powder, salt, pepper, and almond milk until combined.
  • 4. In a food processor, process nori sheets into a rough powder. Add into a separate mixing bowl and stir in breadcrumbs.
  • 5. Taking one tofu strip at a time, dunk in the wet mixture and then toss in the breadcrumbs, making sure to evenly coat. Repeat with the rest of the strips.
  • 6. Transfer strips to the prepared baking sheet.
  • 7. Bake for 28-30 minutes, or until golden brown and crispy.

Corn Salsa & Dressing

  • 1. While the tofu is baking, grill the corn. Wrap each ear of corn tightly in foil. Transfer to a hot grill, cover the lid, and cook for 20 minutes or until charred.
  • 2. Steam zucchini for 5 minutes until soft and tender.
  • 3. Place zucchini in a high-speed blender, along with the rest of the dressing ingredients. Blend until smooth and creamy. Pour into a jar and set aside.
  • 4. Bring a pot of water to a boil. Add the green beans and cook for 4 minutes. Place green beans in an ice water bath, drain, and set aside.
  • 5. In a large bowl, cut the corn kernels off the cobs. Add the chopped red onion, blanched green beans, parsley, chopped tomato, salt, and ⅔ cup of the green dressing. Stir to combine.


  • 1. (Optional) Grill the corn tortillas until warm and grill marks are visible.
  • 2. Slice the tofu "fish" in half lengthwise and add onto the tortilla. Top with a spoonful of corn salsa.
  • 3. Serve with chopped green onions, parsley, and a drizzle of the reserved zucchini dressing.

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