I came across this yummy recipe on one of my new favorite blogs, The Vision Quest of Life.  If you haven’t read it, I highly recommend you take a look. Wendy has tons of insightful and informative posts on veganism, including some awesome recipes. Her blog makes me want to be a better vegan.

These Herbed Tofu Filets turned out even better than I had hoped, and they were actually pretty easy to make. The panko breading was golden and crunchy and delicious. I made my own coleslaw, which is extremely easy and leaves a lot of room for experimentation.

The next time I make the filets, I’m going to make a side of mac and cheeze to round out the meal. Oh, and hush puppies. You can’t have a fish fry without hush puppies, right?

You can find the recipe for the Herbed Tofu Filets and tartar sauce on The Vision Quest of Life, but I’ve posted my coleslaw recipe below:

Easy Coleslaw

Ingredients:

Half a head of green or red cabbage, sliced thinly or shredded

2 large carrots, shredded

¼ cup Vegenaise

2 tbsp plain soy or almond milk

Juice from ½ a lemon

½ tsp mustard powder

2 tsp dill

2 tsp agave nectar (optional—I like a little sweetness to my coleslaw)

1/2 tsp cayenne pepper

salt and pepper to taste

Directions:

Add the shredded cabbage and carrots to a large bowl.

Mix the rest of the ingredients in a small bowl and add it to the cabbage and carrots. Chill the coleslaw for at least 30 minutes.

Serve on the side with your tofu filets and tartar sauce.

Enjoy!

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