Post by @jensplantbase

ISLAND INNOVATION 🇹🇹 | EP 7: Bake and Shark (Without the shark) THE ROOTS: Bake and shark from Trinidad. Born on Maracas Beach, where fishermen fried their catch in soft, puffy packets of dough. It became a classic, with everyone falling for one messy, but perfect sandwich. THE INNOVATION: With shark populations under pressure and locals already moving towards alternatives for various reasons, tofu is a natural plant-based choice. Shark is dense meat, and extra-firm tofu has that similar density and similar bite. Air-fried, not deep-fried, so we can all enjoy it more often. THE RESULT: The cilantro sauce, the tamarind chutney, mango chow, the condiments, and all the fresh toppings that let you build your own. With seaweed layered in, you still taste the sea. Around 35g protein and 7g fibre, a satisfying meal 💛 What Caribbean dish should I innovate next? FULL RECIPE: BAKE & SHARK - TOFISH FILLET 👇🏾 Makes 2 fillets 🌱 300g extra-firm tofu 🌱 ½ lemon, juiced 🌱 1 tsp vegan fish seasoning (or keep pouring until you are happy 😊) 🌱 2 tsp green seasoning 🌱 1 sheet nori Dry mix: 🌱 4 tbsp spelt flour 🌱 4 tbsp panko 🌱 10g cornflour 🌱 1 tsp fish seasoning 
Wet mix: 🌱 4 tbsp flour 🌱 3 to 4 tbsp soy milk 1. Halve the tofu block, then slice each half thinly on a mandoline. 2. Gather into a log, hold with a toothpick, press to flatten so the layers fan out. 3. Lemon over the top, season, push a little between the layers, sprinkle with nori. 4. Sit each fillet on a piece of nori. Coat in wet mix, then dry mix. 5. Spray with oil. Air-fry 200 to 220C for 15 mins, or oven 20 mins, until golden. Build it in a warm bake with cilantro sauce, tamarind chutney, garlic sauce, your favourite hot sauces and fresh toppings 💛