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After drooling over vegan faux seafood recipes online for a long time, I finally got my act together and bought some dulse flakes (I found them online). I decided to start with vegan fish and chips, following this recipe from Leafy Greens and Chocolate. The short version is that we all thought this was really tasty and enjoyed the meal. My 8 year old said “Mum, you got the packets mixed up, this *is* fish!” (-:

I served the vegan fish fillets with chips, steamed brocolli and roasted balsamic Brussel sprouts  (recipe from Greenilicious).

The process is easy and fun, though it does take a little planning ahead. If you want to learn more, read on…

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After pressing the tofu, you lay it on a nori sheet and drizzle with a simple marinade of lemon juice, soy sauce and dulse flakes. I accidently doubled the amount of dulse flakes specified by the recipe, but it all turned out fine.

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Then you put another nori sheet on top and blitz everything in the microwave for 2 minutes. The only dish I had that would fit the tofu filllets was Pyrex, and it wasn’t marked “microwave safe”. The interwebs assured me that the pyrex probably wouldn’t explode in the microwave, but that I should avoid putting the dish down on a cold surface when I took it out of the microwave. OK then. I placed it on a wooden cooling rack and nothing exploded. Then you just leave the tofu sitting there at room temperature for a few hours, to soak up the taste of the sea.

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Finally, you mix up a few ingredients and lay out some Panko crumbs, dip each steak into the wet stuff, roll it in the crumbs, place on a baking tray and stick it in the oven. Easy! Give it a try.