![](https://projy.s3.amazonaws.com/thumbs/uploads/afba/23/d6e8c9bd-c047-46e9-a98d-0275d121a3fb.jpeg.0x1081_q85_crop_replace_alpha-%23fff.jpg?AWSAccessKeyId=AKIAILIF4NLIZXLS7XNA&Expires=1722106619&Signature=wKDn3TCCGx%2B%2BxySi040B68Om3rA%3D)
Chanelle Bonnici
a.tofu.surprise
As Austria is a landlocked country, we don't have great fish access like other countries and it's reflected in both fish price and quality. This vegan fish experiment turns a basic block of tofu into something reminiscent of fish with a significantly lower carbon footprint.
plain tofu, beet juice, soy sauce, miso paste, caper brine, nori, water
Score a block of plain tofu with thin cuts, being careful not to cut all the way through. In a deep dish combine 100ml water, 50ml beet juice, 3 tbsp caper brine, 3 tbsp soy sauce, 1 tbsp miso paste, and 1 nori sheet until combined and marinate the tofu for 3-12 hours in the fridge. Flip the tofu periodically to ensure even pink coloring. Cook the tofu on medium high heat in a pan with neutral oil until lightly golden. Serve with rice and any desired toppings.
https://www.instagram.com/p/CvXLt5ytCZd/?utm_source=ig_web_copy_link&igshid=MzRlODBiNWFlZA==
https://www.instagram.com/a.tofu.surprise/