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Recipes » Main Dish » Vegan “Fish” Tacos With Creamy Corn Salsa
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Vegan “Fish” Tacos With Creamy Corn Salsa

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


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


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


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.


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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