• Rebellicious - vegan baccalà - 3
  • Rebellicious - vegan baccala - 5

Delicious vegan BACCALA'

This delicious vegan “baccalà” is a plant-based recipe for those who can’t live without fish! It’s so crispy outside and flavourful inside. And the lemon ginger soy sauce will make you crave some more. Best served with this vegan “lobster” potatoes.

  • Easy

  • 30 minutes

  • 2-3 people servings

  • For any occasion


  • 1 clove garlic (grated)
  • Salt
  • 50 ml water

The “Baccalà”

  • 250 gr natural firm tofu (cut in long big chunk sticks)
  • 50 gr maizena or tapioca flour
  • 3 sheets algae nori (cut 1 sheet into 12 parts)
  • Water (to wet the algae)

The sauce

  • 2 tbsp dark sweet soy sauce
  • 1 tbsp tamari sauce
  • 1 tbsp lime juice
  • 1 tsp agave syrup or maple syrup
  • 1 cm ginger (grated)
  • 1 clove garlic (grated)
  • 1 tsp sesame seeds
  • Mix all the marination ingredients (garlic, salt, and water) in a bowl, then put the tofu stick in the marination and leave it to rest for 10 minutes.
  • Meanwhile, prepare the sauce by mixing all the sauce ingredients and leave it to rest.
  • Put the tapioca flour in a bowl, prepare the water to wet the algae in another bowl.
  • One by one, wet the algae nori then wrap the tofu and plunge them into the tapioca flour until all part is covered then put it aside. Continue until you finish with all the tofu sticks.
  • Heat the oil in a pan then put in the tofu wrapped and fry them +/- 4 minutes each side or until they become crispy and golden brown.
  • Once the tofus are golden brown, stir in the sauce and mix them well. Cook for a few minutes and add water, salt, and pepper if needed.
  • Serve hot with vegan lobster potatoes and sprinkle the sesame seeds to garnish

Do you have any question? Ask me anything, I will be glad to help!