This sandwich is simply amazing! It’s not too complicated to make, you just need a wet batter and breadcrumb mixture that you can really use to get the best results with. It’s actually quite customizable. You can use whatever flour you have on hand, add whatever seasoning you like to your breadcrumb mixture and top the fillet with any additional toppings you like.
In about 20 minutes you can be indulging in a crispy and still juicy sandwich.
Preparing the “Fish” Fillet
To begin, start by draining the tofu. Squeeze the tofu and rid it of as much water as you can with your hands with little pressure. Next, wrap the tofu in a dish towel and then place a heavy dinner plate on top as a press.
Then, you need to slice your pressed tofu block in 3 even slices {see above for example}.
You’re going to need 3 nori sheets and ½ slice of lemon.
Preheat your oven to 350F. Line a baking sheet with parchment paper and set aside.
Lay one nori sheet on top of each tofu sliced fillet. Press it down to make sure it stays in place {make sure the nori sheet is not over the edges}. Squeeze fresh lemon juice over each nori sheet to adhere the nori sheet to the tofu.
Wet Batter:
Now, prepare your wet batter.
Add your Chickpea flour to a shallow dish with ½ cup plus more {you want it sticky, not too loose but thick enough it holds on to the tofu}. Mix it to combine and set aside.
Breadcrumbs Mixture:
Next, prepare your breading mixture.
Add ½ cup of panko breadcrumbs, ½ cup breadcrumbs, ½ teaspoon old bay seasoning, ½ teaspoon turmeric. Mix to combine everything.
Arrange your breading station. You’ll also need ½ cup of all-purpose flour to first coat the tofu fillets.
Then, lay the fillet in the flour and coat all sides evenly, next place it into the wet batter and coat evenly, lastly into the breadcrumb mixture. Press the breadcrumbs firmly on all sides to adhere the breadcrumbs as much as possible.
Once all of the fillets are coated, arrange them on the prepared parchment lined baking sheet. Place them in the oven for 15 minutes.
Preparing the Raw Vegan Tartar Sauce:
First, while your “fish” fillets are baking, add about 5 tablespoons of Vegan Mayonnaise {I make and use my own homemade version, recipe linked above}.
Chop and mince 2 tablespoons of drained capers, 1 tablespoon fresh dill, ½ large shallot, 1 dill pickle.
Add all of these to your mayonnaise and squeeze in about 1-2 teaspoons fresh lemon juice. Mix everything up and set aside.
Making the Sandwiches:
By now your fillets should be fully baked. Remove from the oven and let cool. Squeeze some more fresh lemon juice over each “fish” fillet.
If you want you could toast the bread in the oven for a few minutes once the oven was shut off.
Starting with the bottom of the 2 bread slices, spread some of the Tartar Sauce. Then place the baked “fish” fillet on top, then some more Tartar sauce and/or Ketchup, followed by spinach.
Then add tomato slices and top the bread with another spread of Tartar sauce.
Serve with additional Tartar sauce on the side with some pickles and kettle chips!
| Prep Time | 15 minutes |
| Cook Time | 15 minutes |
| Servings |
|
- 1 block Extra Firm Tofu drained and sliced
- 3 Nori Sheets
- ½ Lemon freshly juiced, divided
- ½ cup All-Purpose Flour
- 1 cup Chickpea Flour
- ½ cup + more Spring Water
- 5 tablespoons Vegan Mayonnaise
- 2 tablespoons Capers drained & minced
- 1 tablespoon Fresh Dill minced
- ½ large Shallot minced
- 1 teaspoon Lemon freshly juiced
- 1 petite Dill Pickles minced
Ingredients
For the “Fish” Fillet
Wet Batter:
Raw Vegan Tartar Sauce:
For the Sandwich:
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- To begin, start by draining the tofu. Squeeze the tofu and rid it of as much water as you can with your hands with little pressure. Next, wrap the tofu in a dish towel and then place a heavy dinner plate on top as a press.
- Then, you need to slice your pressed tofu block in 3 even slices {see above for example}.
- You're going to need 3 nori sheets and 1/2 slice of lemon.
- Preheat your oven to 350F. Line a baking sheet with parchment paper and set aside.
- Lay one nori sheet on top of each tofu sliced fillet. Press it down to make sure it stays in place {make sure the nori sheet is not over the edges}. Squeeze fresh lemon juice over each nori sheet to adhere the nori sheet to the tofu.
- Now, prepare your wet batter. Add your Chickpea flour to a shallow dish with ½ cup plus more {you want it sticky, not too loose but thick enough it holds on to the tofu}. Mix it to combine and set aside.
- Next, prepare your breading mixture. Add ½ cup of panko breadcrumbs, ½ cup breadcrumbs, 1 teaspoon Turmeric and ½ teaspoon old bay seasoning. Mix to combine everything.
- Arrange your breading station. You’ll also need ½ cup of all-purpose flour to first coat the tofu fillets.
- Then, lay the fillet in the flour and coat all sides evenly, next place it into the wet batter and coat evenly, lastly into the breadcrumb mixture. Press the breadcrumbs firmly on all sides to adhere the breadcrumbs as much as possible.
- First, while your “fish” fillets are baking, add about 5 tablespoons of Vegan Mayonnaise {I make and use my own homemade version, recipe linked above}.
- Chop and mince 2 tablespoons of drained capers, 1 tablespoon fresh dill, ½ large shallot, 1 dill pickle.
- Add all of these to your mayonnaise and squeeze in about 1-2 teaspoons fresh lemon juice. Mix everything up and set aside.
- By now your fillets should be fully baked. Remove from the oven and let cool. Squeeze some more fresh lemon juice over each “fish” fillet.
- If you want you could toast the bread in the oven for a few minutes once the oven was shut off.
- Starting with the bottom of the 2 bread slices, spread some of the Tartar Sauce. Then place the baked “fish” fillet on top, then some more Tartar sauce and/or Ketchup, followed by spinach.
- Then add tomato slices and top the bread with another spread of Tartar sauce.
- Serve with additional Tartar sauce on the side with some pickles and kettle chips!
Did you attempt this recipe? Please let me know how you liked it {or not} by leaving a comment below or sharing a picture on Instagram with the hashtag #mamawentveganrecipes or @mamawentvegan. I love to hear your feedback and see your creations!
