Vegan “Fish” Tacos With Creamy Corn Salsa - Center for Nutrition Studies

Ingredients

• 12 oz. extra firm tofu
• 1 cup unbleached whole wheat flour
• 1 tsp garlic powder
• 1 tsp onion powder
• Salt and pepper to taste
• 1¼ cup unsweetened almond milk
• 2 nori sheets
• 1 cup whole grain breadcrumbs
• 8-9 corn tortillas
• Green onion, chopped
• Fresh parsley, chopped
• 3 ears grilled corn
• ¼ onion, finely diced
• ½ cup green beans, stems removed and cut into 1-inch pieces
• ¼ cup fresh parsley, chopped
• 1 vine tomato, chopped
• ½ tsp salt
• 2 zucchini, peeled and diced into chunks
• ¼ cup sunflower seeds soaked in boiling water for 20 minutes
• 1 Tbsp fresh dill
• 2 Tbsp lemon juice
• ½ cup unsweetened almond milk
• 2 garlic cloves
• ¾ tsp salt
• Pepper to taste