Catfished Tofu

If you grew up in the South (or had Southern parents like me), you probably know that a good ol’ fish fry was more than just a meal—it was a tradition.

Fried catfish was one of my absolute favorites before I went vegan and whenever my mom would pull out that coffee can of used frying oil from the cupboard (if you know, you know), I knew something good was about to happen.

So I had to recreate that crispy, golden, perfectly seasoned goodness—without, you know… actually eating our aquatic friends.

This Catfished Tofu delivers all the crunch and flavor you remember, minus the fish (and without the fear of choking on those tiny, needle-like bones).

Pair it with creamy tartar sauce and oven-baked fries, and you've got a meal that’s as comforting as it is satisfying—Southern-style nostalgia on a plate.

---

Servings: 3-4

Prep Time: 40 minutes (includes marinating)

Cook Time: 10 minutes

Total Time: 50 minutes

Shopping List for Crispy Catfished Tofu

Pantry Staples:

• All-purpose flour

• Fine cornmeal

• Cornstarch

• Old Bay seasoning

• Cayenne pepper

• Garlic powder

• Kosher or sea salt

• Dried kombu (optional)

Fresh Ingredients:

• Extra-firm tofu

• Lemon

• Dill pickles

Condiments & Oils:

• Vegan mayo

• High-heat oil (peanut, avocado, or grapeseed)

• Louisiana-style hot sauce (optional)

What You’ll Need

• Medium bowl

• Large frying pan

• Tongs

• Cooling rack

HELPFUL NOTES

Why You’ll Love This Recipe

If you miss Southern-style fried fish, this Crispy Catfished Tofu is the perfect plant-based alternative! It has all the crunch, flavor, and nostalgia of a traditional fish fry—minus the fish. Marinated in a simple saltwater brine and coated in a perfectly seasoned cornmeal dredge, this tofu fries up golden and crispy, just like the real thing. Serve it with tartar sauce, lemon wedges, and a side of coleslaw for the ultimate vegan comfort meal.

What Makes This the Best Vegan Fried Fish?

✓ Crispy & Crunchy: A cornmeal coating gives this tofu an authentic Southern-style crunch.
✓ Full of Flavor: Old Bay seasoning, garlic, and a hint of cayenne bring bold, savory taste.
✓ Easy to Make: Simple ingredients, no complicated steps!
✓ Perfect for Sharing: Great for family dinners, cookouts, or even game day snacking.
✓ Totally Vegan & Dairy-Free: No fish, no eggs, no problem!

FAQ’S

Q: How do you make tofu taste like fish?

A: Tofu absorbs flavor well! Marinating it in saltwater and kombu gives it a light ocean-like taste, while the crispy cornmeal crust mimics fried catfish. If you don’t have kombu, the marinade still helps season the tofu from the inside out.

Q: What’s the best oil for frying tofu?

A: Use a high-heat oil like peanut oil, grapeseed oil, or avocado oil. These oils have a high smoke point and help achieve that crispy golden crust without burning.

Q: Can I bake or air-fry this tofu instead of frying?

A: Yes! If you prefer a lighter version, try these cooking methods:

• Oven: Bake at 425°F (218°C) for 20-25 minutes, flipping halfway.

• Air Fryer: Cook at 375°F (190°C) for 12-15 minutes, shaking the basket halfway through.

Q: What’s the best sauce to serve with vegan fried fish?

A: Tartar sauce is a classic choice, but you can also try:

▷Louisiana-style hot sauce (for a little kick)
▷Lemon wedges (to brighten the flavors)
▷Vegan remoulade (a spicy, tangy blend of paprika, mustard, sweet pickles, horseradish, and hot sauce)

WHAT TO SERVE WITH CATFISHED TOFU

Complete your meal with these Southern-style sides:

>> Creamy Vegan Coleslaw : The perfect refreshing contrast to crispy tofu.
>> Crispy Oven-Baked Fries : Golden, crispy, and healthier than deep-fried.
>> Cornbread or Hush Puppies : Because no fish fry is complete without them!

PRO TIPS FOR PERFECT CATFISHED TOFU

✓ Use Extra Firm Tofu: I usually like vacuum-packed tofu, but I think the regular water-packed version works best for this recipe
✓ Don’t Skip the Saltwater Brine: This enhances flavor and helps create a more tender texture.
✓ Keep the Oil at the Right Temperature: If the oil is too hot, the coating will burn before the inside cooks. If it’s too cool, the tofu will soak up oil and get greasy. Aim for 350-375°F (175-190°C) for the perfect fry.

Crispy Oven Fries

Need a side to go with your tofu fish? Try these oven fries that are crispy, golden, and healthier than the deep fried variety.

Get the Recipe!

---

INGREDIENTS

For the Dredge (Crispy Coating):

• ¼ cup all-purpose flour

• ½ cup fine cornmeal

• 1 tablespoon cornstarch

• 1 ½ teaspoons Old Bay seasoning

• ¼ teaspoon cayenne pepper

• 1 teaspoon garlic powder

For the Tofu:

• 1 block extra-firm tofu

• 2 cups water

• 1 tablespoon kosher or sea salt

• 3-inch piece dried kombu (optional, adds a hint of ocean flavor)

• ¾ cup high-heat oil (peanut or grapeseed work great)

Quick Tartar Sauce:

• ¼ cup vegan mayo

• 2 tablespoons diced dill pickle

• 1 tablespoon fresh lemon juice

• ⅛ teaspoon celery seed (optional)

• Salt, to taste

Creamy Coleslaw

Love it or hate it, coleslaw is a classic side to fried fish. So naturally, it pairs well with Catfished Fried Tofu.

Get the Recipe!

---

HOW TO MAKE IT

Step 1: Prep the Tofu

1. In a large shallow dish, stir together water, one tablespoon of  salt, and kombu (if using) until the salt dissolves.

2. Slice the tofu into 8 sticks:

• Place your hand on top of the tofu block and carefully slice it in half widthwise.

• Cut each half down the middle, then cut those pieces in half again—you’ll end up with eight 1”x5” sticks.

3. Place tofu sticks in the saltwater bath and let them marinate for 30 minutes to 1 hour.

Step 2: Make the Dredge

1. In a medium bowl, mix together flour, cornmeal, cornstarch, Old Bay, cayenne, and garlic powder.

Step 3: Coat the Tofu

1. Remove tofu from the saltwater and gently shake off excess moisture (you want them slightly damp for the dredge to stick).

2. Toss a few tofu sticks in the dredge mixture, making sure they’re well-coated on all sides.

3. Place coated tofu on a cooling rack while you heat the oil.

Step 4: Fry to Crispy Perfection

1. Heat oil in a large frying pan over medium-high heat.

2. Test if the oil is ready by dropping in a little of the dredge—if it sizzles, you’re good to go!

3. Add half of the tofu sticks to the pan (don’t overcrowd!) and fry for 2-3 minutes per side (all 4!), or until golden brown.

4. Transfer fried tofu to a cooling rack and repeat with the remaining batch.

Step 5: Make the Tartar Sauce

1. Mix together vegan mayo, pickles, lemon juice, celery seed (if using), and salt in a small bowl.

TIME TO EAT!

Serve your Catfished Tofu hot with:

>>Louisiana-style hot sauce
>>Lemon wedges
>>Tartar sauce or remoulade (paprika, mustard, sweet pickles, horseradish, and hot sauce)
>>A side of coleslaw and oven-baked fries

---

Tried This Recipe? Let’s Chat!

I’d love to hear how your Catfished Tofu turned out!
💬 Leave a comment below & tell me what you paired it with!
📸 Share your photos on Instagram and tag me @YourHandle
📌 Love it? Pin this recipe so you don’t forget it!