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Photo of a plate with vegan "cod", made of tofu, with garlic and garnished with lemon slices and parsley. A delicious and easy vegan recipe from All About Vegans.
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Vegan "haddock" (bakaliaros) with Greek potato and garlic purée (skordalia) in 25 minutes!

Vegan "haddock" (bakaliaros) from tofu with Greek potato and garlic purée (skordalia) in 25 minutes! A delicious and easy vegan recipe that will amaze you!
Course Mainly, Main Dishes, Main course, Appetizers, appetizer, side dishes, side dish
Cuisine Greek modern, Greek traditional, Vegan, Βίγκαν (vegan), Greek/vegan
Keyword vegan, haddock, cod, lenten, fasting, bakaliaros, skordalia, recipe
Total Time 25 minutes
Servings 5 portions
Calories 243kcal
Author Thodoris Tibilis

Ingredients

Vegan "haddock" (bakaliaros)

  • 2 blocks firm tofu
  • 2 bay seaweed nori

Batter

  • 3/4 cup beer
  • ½ cup all-purpose flour
  • ¼ cup corn flour
  • 2 tsp onion powder
  • ¼ tsp garlic powder
  • ¼ tsp curry
  • ¼ tsp dried ground cayenne pepper
  • salt

Greek potato and garlic purée (skordalia)

  • 1½ kg potatoes
  • 5 cloves garlic
  • 2 Tbsp red vinegar
  • ½ cup water boiled potatoes
  • ¼ cup olive oil
  • salt

Instructions

Execution of our vegan recipe "haddock" (from tofu) with Greek potato and garlic purée (skordalia)

    Greek potato and garlic purée (skordalia)

    • Boil the potatoes until softened. Put them in a large bowl, mash them with a fork, add the garlic (crushed), olive oil, vinegar, water and salt, and mix well.

    Batter

    • Mix all the batter ingredients well in a bowl or deep dish.

    Vegan "haddock" from tofu

    • Cut each tofu block with a knife into 8 pieces. First lengthwise, in 2 large fillets and then each one in 4. Also, at 8 pieces cut the nori sheets (with a knife) and with each piece of nori, wrap around each piece of tofu. See the pictures.
      Instructions of how to create vegan Greek bakaliaros (haddock fish) from tofu and nori sheets, by cutting each in eight pieces and wrap tofu with nori.
    • Heat the oil (preferably olive oil) well in a pan or deep fryer. Dip each piece of vegan "haddock" in batter and then fry for half a minute on each side or until golden brown.

    Serving

    • Serve in a shallow dish 4 full tablespoons of skordalia and 3 pieces of vegan "haddock" from tofu next to it.
    • You can decorate your plate with lemon slices and parsley and a little olive oil on top of the skordalia.

    Notes

    1. To save time, start by boiling the potatoes, and while they are boiling prepare your batter and vegan "haddock".
    2. The skordalia, the way we suggest, is relatively mild. If you want it stronger, we can add extra 1-2 cloves of garlic.
    3. To wrap each piece of tofu well with the nori sheet, wrap the nori around the tofu and hold it firmly for a few seconds with your hands, so that it sticks to the tofu due to its moisture. Place the pieces of vegan "haddock" on a plate (with the ends of the nori sheet facing down) so that the seaweed sticks well on the tofu with their weight and humidity. If the nori sheet does not completely wrap the tofu, that's fine, just make sure it sticks well.
    4. In order for the potatoes to boil faster, peel and slice in long spears. Optionally, add turmeric to the boiling water, for a beautiful color but also for its antioxidant and anti-cancer properties.

    Nutrition

    Calories: 243kcal | Carbohydrates: 55g | Protein: 6g | Fat: 1g | Saturated Fat: 1g | Sodium: 113mg | Potassium: 1306mg | Fiber: 7g | Sugar: 3g | Vitamin A: 120IU | Vitamin C: 61mg | Calcium: 45mg | Iron: 2mg