Pan-Seared Coriander-Crusted Haddock with Lemon-Tahini Drizzle
This vegan-friendly recipe recreates the taste and texture of haddock using marinated tofu filets, air-fried with a fragrant coriander crust and finished with a bright lemon-tahini drizzle. Perfect for a quick, protein-rich meal ready in under 20 minutes.
- 400 g extra-firm tofu, pressed
- 2 tbsp ground coriander
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 0.5 tsp sea salt
- 1 tbsp olive oil
- 1 whole lemon, zested and juiced
- 2 tbsp tahini
- 1 tsp maple syrup
- 2 tbsp water
- 2 tbsp fresh parsley, chopped (optional garnish)
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Instructions
Slice pressed tofu into 4 fillets. Pat dry and brush with olive oil on all sides.
⏱️ 2 minutesIn a shallow bowl, mix ground coriander, smoked paprika, garlic powder, and sea salt. Press each tofu fillet into the spice mix to coat both sides well.
⏱️ 2 minutesPlace the coated tofu fillets in a preheated air-fryer basket in a single layer. Air-fry at 400°F until golden and crisp, flipping halfway.
⏱️ 10 minutes 🌡️ 400°FWhile tofu cooks, whisk together tahini, lemon juice, lemon zest, maple syrup, and water to make the lemon-tahini drizzle.
⏱️ 2 minutesServe tofu fillets hot, drizzled with lemon-tahini sauce and sprinkled with parsley.
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Nutrition Information
Per serving. Values are approximate and may vary.
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