Tofu Fish Fingers
Fish fingers are such a childhood favourite that it seemed a good idea to veganise them! Since this recipe was published originally, it’s now possible to buy them ready-made, eg Quorn and VBites brands. But we thought you’d like a home-made version too! There’s also a quick recipe for tartar sauce should you prefer it over the usual tomato option…
Serve with mash and peas or on a sandwich.
- Nori is a sea vegetable usually wrapped around sushi – those black sheets! It’s a tasty food that is also a good source of protein, calcium and vitamin A. It’s available in larger supermarket branches, Oriental grocers and health food shops as well as online.
- Plain firm tofu – medium firm, firm or extra firm – is best pressed in this recipe if you have time. See our tofu guide Plain firm tofu is slightly more rough textured and is usually used in stir-fried and the like – very different from softer, creamier silken tofu. Well-known brands of firm plain include Cauldron, Dragonfly and Pulmone.
- Vegan mayonnaise (for tartar sauce): Follow Your Heart Vegenaise; Plamil – and lots of other brands. Or make your own cheaply and quickly – click here for our popular Aquafaba Mayo!
- And for busy days and evenings… ready-made versions as pictured!
For more information about fish – health, environment and welfare – check out Viva! Fish-free for Life guide ; Viva! Fish campaign info; Viva!End of the Line Guide and Viva! Fish Report
Not too tricky
Tofu Fish Fingers
450g/1lb firm tofu, drained – get the extra firm variety if you can (Oriental stores) but otherwise, medium firm such as Cauldron et al will do. Try and press it if you have time – see above
120g/4oz fine polenta (cornmeal) OR 75g/2½oz plain white flour
60g/2oz flaked almonds
2 tsp flaked almonds
2 tsp nori flakes – ready-made nori sprinkles or a sheet crushed up in a spice grinder or similar
1 tsp salt
½ tsp onion powder
½ tsp garlic powder
½ small bunch dill OR ½ tsp dried if you can’t get it
Freshly ground black pepper to taste
80ml/3fl oz unsweetened plant milk, eg soya, almond etc
Juice of 1 lemon
Olive oil or spray
Tartar Sauce. Makes one jar, so halve or quarter quantities if preferred
300ml vegan mayo
2 tsp capers, drained and rinsed
2 tsp sweet pickle – if large lumps, chop fine
1 tsp fresh chives, chopped (optional)
ALL KITTED OUT
Tofu press or home-made version if using; baking tray; measuring spoons and jug; chopping board and knife; baking paper; pastry brush; blender or food processor; dish for the coating; bowl for the dipping milk; fish slice for turning and serving; fork or spoon to mix up the tartar sauce ingredients
- Press the tofu for as long as possible. Instructions here
- Preheat the oven to 200°C/400F°/Gas Mark 6.
- Line a baking tray with baking paper and lightly coat it with olive oil or oil spray. Set aside.
- Make the coating mixture. Blend the polenta/white flour, almonds, paprika, nori, salt, onion and garlic powder, dill and black pepper until most of the almonds have turned into a coarse meal, with a few larger pieces remaining.
- Pour it all into a wide baking dish or similar.
- Place the plant milk into a bowl next to the coating mixture.
- Cut the tofu into fish finger-shaped slices – they should be about 1cm/just under ½ inch deep.
- Working with one piece at a time, dip the tofu into the plant milk then toss gently in the coating mixture until evenly coated.
- Place tofu fingers on the prepared baking sheet. When they are all done, sprinkle lightly with olive oil or oil spray.
- Bake for 15 minutes then turn and bake for another 15 – or until crispy.
- Transfer to a plate and squeeze some fresh lemon juice evenly over the tofu fingers.
- To make the tartar sauce, just mix all the ingredients together thoroughly while the tofu fingers are baking. It will keep in the fridge for at least a week or more.
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