1 block extra firm tofu
1 cup pickle juice
2 teaspoons Nori granules
1 teaspoons lemon pepper seasoning
2 teaspoons lemon juice
1 cup bread crumbs
1/2 cup Vegenaise
1 teaspoon pickle juice
1 teaspoon lemon juice
diced pickles or relish
4 red potatoes
old bay seasoning
Drain and remove water from tofu. (I often place on a clean towel and add pressure to all sides.) Slice tofu into 8 slices. Place sliced tofu, pickle juice, Nori granules, lemon pepper and lemon juice into Ziploc bag. This recipe is best if it can marinate, I place the bag in the freezer, and unthaw it the next day.
I also make the tarter sauce ahead of time to help with the flavoring. Mix Vegenaise, pickle juice, lemon juice, and diced pickles in a bowl, cover and refrigerate. I like lots of pickles, too. (I buy large jars of sliced dill pickles for the juice and the tarter sauce).
When ready to eat, remove juice from tofu (not all of it though!), and coat the tofu in bread crumbs.
Slice potatoes (with skins on) and place in a dish with a cover. Add some olive oil and some old bay seasoning and shake to coat the potatoes. Add as much for your liking.
Drizzle olive oil on baking sheet, and use a paper towel to coat the sheet in olive oil. Place both potatoes and "fish" on sheet. Put in oven for about 25 minutes at 350 degrees. Turning every 8 minutes or so.
This should make about 4 servings, I often use the leftovers for fishamajigs…(grilled bread, cheese, tarter and fish sandwiches).