Tofu Fish Fingers

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.

Product info

  • 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 trickyNot too tricky Wheat free
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Preparation time

Cook time

Total time

45-50 minutes

Meal

  • mains
  • lunches
  • sides-light-meals-and-salads

Servings

4

Ingredients

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

Instructions

  1. Press the tofu for as long as possible. Instructions here
  2. Preheat the oven to 200°C/400F°/Gas Mark 6.
  3. Line a baking tray with baking paper and lightly coat it with olive oil or oil spray. Set aside.
  4. 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.
  5. Pour it all into a wide baking dish or similar.
  6. Place the plant milk into a bowl next to the coating mixture.
  7. Cut the tofu into fish finger-shaped slices – they should be about 1cm/just under ½ inch deep.
  8. Working with one piece at a time, dip the tofu into the plant milk then toss gently in the coating mixture until evenly coated.
  9. Place tofu fingers on the prepared baking sheet. When they are all done, sprinkle lightly with olive oil or oil spray.
  10. Bake for 15 minutes then turn and bake for another 15 – or until crispy.
  11. Transfer to a plate and squeeze some fresh lemon juice evenly over the tofu fingers.
  12. 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.

Optional extras / notes

  • 15-20 minutes prep, 30 minutes cooking

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