Why eat fish when you can enjoy the taste of the sea without overfishing, health risks, and general abuses?
The well-informed herbivore has known it for a long time; seaweed is the magic word! With the help of e.g. nori, sea spaghetti, wakame and/or kombu, you can conjure up the most amazing “fish-alike” dishes on the table. Especially when you combine a seaweed broth with tofu.
I’ve made a “fish dish” with the two mentioned ingredients and samphire, but oddly enough I had not yet taken the classic classics under vegan hands; the fish pan!
And Jesus, I ate a lot of it at the time: -)
Finally, I dare to claim that even the most fervent fish lover will whinny fun! I also made mashed sweet potato and ordinary potato. Always tasty and always something different from ordinary mashed potatoes.
For the best result, make the base of this dish a day in advance. The seaweed stock is then tastier and the flavors are better able to attract the tofu. Really a world of difference.
With regard to the seaweed stock, simply create a vegetable stock (with fresh vegetables or with the help of broth powder) and add 3-4 sheets of ripped nori. Bring to the boil and then simmer for 2 hours (fresh) or 1 hour (bouillon powder). Just sieve and ready!
Enjoy your appetite (without toxins;))