Start by adding the shrimp ingredients to a blender or food processor except for the vital wheat gluten. Blend until smooth.
¼ block firm tofu, 2 tablespoons beetroot juice, 1 tablespoon lemon juice, 1 tablespoon white miso paste, 1 teaspoon garlic powder, 1 teaspoon old bay seasoning, 1 teaspoon ground paprika, ¼ teaspoon black pepper, 2 tablespoons water, ½ teaspoon salt, ½ teaspoon kelp granules
In a large bowl, add the blended mixture along with the vital wheat gluten and mix until it just comes together. Transfer to a flat surface and knead for a few minutes.
¾ cup vital wheat gluten
Flatten out the dough to ½ inch then divide into 10 even pieces and roll each piece between your hands to form a log. Curl the log into a crescent shape to look like shrimp.
Combine the Panko breadcrumbs with the shredded coconut in a small bowl. Place the flour and salt in a second bowl and the milk in a third bowl.
½ cup whole wheat flour, ½ cup unsweetened shredded coconut, ½ cup Panko breadcrumbs, ½ cup unsweetened non-dairy milk, ½ teaspoon salt
Dip each vegan shrimp in the flour first, then into the milk. Finally dredge each piece in the Panko-coconut mixture, covering thoroughly.