Veggie Fish Boat Recipe
Make Veggie Fish Boat Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Boat base & assembly
Veggie fish mixture
Toppings & garnish
Method
Boat base & assembly
- 1
Prepare bread
Preheat oven to 375°F (190°C). Slice the top third lengthwise off the bread loaf to create a lid; hollow out the inside crumb leaving about a 1/2-inch shell to form the boat. Reserve the removed bread for breadcrumbs or another use.
- 2
Brush and toast
Mix olive oil and softened butter with lemon juice, chopped parsley, salt, and pepper. Brush the inside and cut edges of the hollowed loaf and the top piece with the mixture. Place both on a baking sheet, cut side up, and bake 8–10 minutes until slightly crisp and golden. Remove and cool slightly.
Veggie fish mixture
- 3
Prepare tofu and hearts of palm
Drain the tofu and press it for 15–20 minutes to remove excess water (wrap in clean towel and place weight on top). Crumble the pressed tofu into a large bowl to resemble flaky fish. Finely chop the drained hearts of palm and add to the bowl.
- 4
Add vegetables and sea flavor
Add the diced yellow and red bell peppers, celery, and red onion to the bowl. Shred the nori sheet into small pieces and add along with chopped capers, chopped dill, and lemon zest. Toss to combine.
- 5
Make dressing and season
In a small bowl whisk together mayonnaise, Dijon mustard, Old Bay, smoked paprika, Worcestershire sauce, salt, and black pepper until smooth. Pour the dressing over the tofu mixture and fold gently until well coated. Taste and adjust seasoning (add more lemon juice, salt, or Old Bay as desired).
- 6
Chill to meld flavors
Cover the mixture and refrigerate for at least 20–30 minutes to let flavors meld and to firm up slightly for easier scooping into the bread boat.
Toppings & garnish
- 7
Assemble the Veggie Fish Boat
Fill the toasted bread boat with the chilled veggie fish mixture, packing lightly to create a mounded center that resembles a 'fish' loaf. Arrange baby arugula or mixed greens along the sides as 'seaweed'.
- 8
Add fresh toppings
Scatter halved cherry tomatoes, cucumber slices, and radish slices on top and around the filling for color and crunch. Sprinkle extra chopped parsley over everything and tuck lemon wedges alongside for squeezing.
- 9
Serve
Slice into portions (4–6 servings) with a long knife and serve immediately so the bread stays crisp. Provide extra mayo or lemon on the side if desired.