The journey to find the perfect fish replacement continues and this time, I start playing with tofu. I have already published recipes for vegan tuna salad, lentil-based fish balls, and another one for a North-African fish casserole based on cauliflower. This time, I remain in the realm of that casserole, taking the Moroccan approach (rather than Libyan) and take tofu as the base.

The patties here are airy and soft. Based on firm tofu with a bit of old bread, and wonderful seasoning. They are mellow yet stable, and bursting with flavor. They are first baked and then cooked in the sauce, absorbing a significant portion of the seasoning.

Ingredients (9 Patties):
250g Firm Tofu
2 slices of bread, soaked in water and drained
1 medium onion, finely chopped
1 tablespoon dry wakame seeaweed, crushed to small flakes
Handful of fresh coriander leaves, finely chopped
1 teaspoon wholegrain flour
2 tablespoon olive oil
salt, pepper, garlic powder

Start with blending the bread and tofu in a food processor to a fine paste. Add a bit of water if needed. Then, transfer to a bowl, add the rest of the ingredients and mix well. Create round and flat patties with wet hands. Place on an oven tray covered in baking paper. Bake in 200 degrees (C) for 15 minutes, until stable. While they cool, make the sauce.

Ingredients (Sauce):
Olive oil to cover the bottom of the pan
5-6 large garlic cloves, minced
4-5 medium-large ripe tomatoes (or one can of Italian tomatoes)
1 red bell pepper, cut to stripes
2 carrots, cut to stripes
1 cup coriander leaves
Red paprika, red chili (could be fresh or dry), cumin, salt

The principle of the salt is similar to the tomato sauce of the Hrayme or the Shakshuka. First, press the garlic and add the spices to the oil and heat slowly on your lowest flame, until you have a slow simmer (at least 10-15 minutes). Then, slowly increase the flame to medium and add the carrot and pepper. Once they get an initial burn, add the tomatoes, sprinkle salt, mix well, increase flame and cover. The liquids coming out of the tomato will be the base of your sauce. Mix every minute or two, until the tomatoes have dissolved. Add the chili and mix.

Now, make little holes in the sauce, place the patties in them so they will slowly be covered. Add the coriander leaves at the top, reduce to a low flame, cover and let it simmer for 10 minutes.

Remove from the flame, serve with rice or with bread that would absorb the sauce.

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