Easy Vegan Baja Fish & Quinoa Burrito Bowls

GOOD VEGAN SEAFOOD IS POSSIBLE MY FRIENDS.

This is the laziest version of a vegan fish sticks compared to lots of recipes out there that call for the blended heart of palm, chickpeas, beer batter, etc. What can I say, I like to keep my vegan Baja fish taco/ bowl recipes easy and breezy!

That said, these Baja tofu fish sticks bring the seafood flavor, hard-core. This is thanks to the super simple vegan fish marinade I always use.

I also can’t eat these without thinking about Tofino and how I need to go back and finally learn how to surf. But I digress.

Prep Time: Depends on how long you let your tofu sticks sit in the vegan fish marinade. Ideally, you want them in the vegan fish marinade the night before, but try to at least let them soak for a couple of hours.

Actual Cooking Time: 30- 35 minutes

Serves Approx. 8 with all the toppings

Vegan Fish Marinade: 

• 3-4 Tbsp Rice vinegar or some white wine/ cooking sake

• 3-4 dashes of liquid smoke (optional but recommended)

• 6 Tbsp Crumbled Nori Dried Seaweed sheets or kelp granules (swipe to see what I use)

• 3-4 Tbsp Caper liquid (from the jar)

• 2 Tbsp Old Bay Seasoning

• Salt & pepper

Baked Vegan Fish Sticks:

• 2 Firm tofu packages (pressed for at least 30 minutes to get rid of any excess moisture)

• Plant-based milk

• All-purpose flour

• 2 cups Panko crumbs

Vegan Baja Cabbage Slaw:

The Vegan Baja Sauce:

• ½ cup vegan sour cream

• 1 & ½ cup vegan mayonnaise

• ⅓ cup diced cilantro 

• Juice from 1 lime

• 1 Tsp Old Bay (seafood seasoning)

• A pinch of ground ancho chili (optional)

The Vegan Cabbage Slaw:

• 1 Package of Premade Cabbage Slaw

• 1 can of pineapple (rinsed)

• 1 jalapeno, diced or sliced

• More lime, cilantro, salt, and pepper, adjusted to taste!

Suggested toppings for your tacos, wraps, or bowls:

• 2 cups of quinoa

• Avocado! 

• More limes and lemon 

• Capers

• Fresh cilantro

• Baja Sauce

• Your favorite hot sauces

• Some wilted greens such as finely chopped kale or spinach

• Diced red onion 

• Optional, your favorite vegan tacos or wraps

Vegan Baja Fish & Quinoa Burrito Bowls with Vegan Cabbage Slaw Instructions: 

1. Cook your quinoa according to the package instructions and set aside.

2. I would highly recommend preparing the tofu the night or morning before. This simply means cutting your pressed tofu into strips and placing them in a casserole dish or large bowl and coating them with the rice vinegar, liquid smoke, nori/kelp, caper liquid, salt & pepper, and Old Bay Seasoning. 

3. When you are ready to cook, take out your marinated tofu strips. Then preheat your oven to 400 F. I highly recommend using parchment paper to line your sheet. Makes things so easy. 

4. Have a bowl with your plant-based milk, a plate with all-purpose flour, and another plate with your panko crumbs. 

5. Dip your fish strip into the milk, flour, then milk again, and lastly, roll it around in the panko. Set each finished fish strip on a parchment-lined baking sheet. 

6. Cook for 30-35 minutes, flipping halfway through. 

7. Mix all the ingredients for the vegan Baha sauce in a medium bowl, sour cream, mayonnaise, cilantro, lime, Old Bay Seasoning, and ancho chili. Adjust according to your personal taste.

8. In a large bowl, put the package of premade slaw, the can (or just less than the full can) of drained pineapple pieces, chopped cilantro, and sliced jalapeno (optional). Pour on the vegan Baja sauce and feel free to leave some for extra drizzling.

9. Assemble your vegan Baja fish tacos, bowls, or wraps with the vegan cabbage slaw and any other additional ingredients you like!

Enjoy this recipe! Please modify it to make it yours! Feel free to @ me on IG if you make it/ modify it.

These are seriously addicting and delicious. The vegan cabbage slaw is so quick to make and thanks to the vegan fish marinade each bite is packed with faux seafood flavor. Making a vegan fish marinade is an easy extra step that is so worth it in my opinion. Hope you enjoy your vegan Baja fish sticks!