Cazon en adobo (marinated fried fish) is a traditional Spanish recipe. We’ve made a vegan version using tofu and nori flakes.
We have another “vegan fish” recipe for you guys! Cazon in adobo is a dish I ate a lot growing up and is typical of the south of Spain. The ingredients are vegan, except the fish, which is school shark (cazon in Spanish), so we’ve used tofu to make a plant-based version.
I use nori a lot to give my dishes a fishy flavor. I actually tried a vegan grilled fish in Bali that blew my mind, it was like a real fish! It has the same texture and flavor. They cut nori sheets into pieces the same size as the vegan fillets and then stuck them to the fillets some how. I want to give it a try and of course share the recipe with you guys, but as these tofu cubes were small, I preferred to use nori flakes to keep it simple.
Cazon in adobo is not gluten-free, the fish is coated in wheat flour and then fried. I like to use cornstarch because is gluten-free and also because it works better when you don’t fry the tofu (I just cook it with a little bit of extra virgin olive oil). If you can’t get any starch, flour is also a choice.
looking for more Spanish recipes?
- Vegan tortilla or Spanish omelette
- Vegan Spanish paella
- Vegan Spanish beef stew
- Vegan Spanish spinach with chickpeas
- Simple Spanish sangria
Did you make this recipe? Please leave a comment below, share it, rate it or tag a picture @simpleveganblog on Instagram and hashtag it #simpleveganblog. We’d love to see what you cook!
- 1 nori sheet or 2 tbsp nori flakes
- 1/2 cup apple cider vinegar (125 ml)
- 3/4 cup water (200 ml)
- 2 tbsp tamari or soy sauce
- 1 tbsp dried oregano
- 1 tbsp paprika
- 1 tsp cumin powder
- 2 bay leaves
- 4 cloves of garlic, peeled and crushed
- 10 ounces firm tofu (275 g), cubed
- 9 tbsp cornstarch (1/4 cup + 1 tbsp)
- Extra virgin olive oil to taste
- Blend the nori sheet in a powerful blender until you get nori flakes. You can also finely chop the nori sheet with a knife or use store-bought nori flakes. Set aside.
- Add all the marinade ingredients to a bowl or container: vinegar, water, tamari or soy sauce, oregano, paprika, cumin powder, bay leaves and nori flakes. Mix until well combined.
- Add the tofu cubes, stir, cover and let it marinate overnight or for at least 8 hours.
- The next day, drain the tofu and remove the cloves of garlic and bay leaves.
- Transfer 1/3 of the tofu cubes to a freezer bag with 3 tbsp of cornstarch and toss to coat. Repeat this step with the rest of the tofu and cornstarch. Add more cornstarch if needed.
- Cook the tofu cubes in a skillet with a little bit of extra virgin olive oil over medium-high heat until all sides are golden brown. Remove tofu from pan and serve immediately with some lemon slices. Lemon juice makes the tofu cubes taste even better.
- Keep leftovers in a sealed container in the fridge for 4 to 5 days.
- The nori sheet is an important ingredient, as we need it to get a fishy flavor. I guess you could use other seaweed, but I haven’t tried it myself.
- If the flavor of the tofu is too strong for you, add more water and less vinegar next time. If you want a stronger flavor, add more vinegar and less water.
- Classic recipe is made with crushed bay leaves, but I prefer to add them whole as they’re easier to remove that way.
- Add your favorite spices and herbs.
- Cornstarch can be replaced by any other starch.
- We don’t have the nutritional info for this recipe as we discarded the marinade and it’s not easy to calculate it.