Vegan “Fish” Fillet Sandwich & Raw Tartar Sauce
Looking for a simple yet crispy breaded cruelty-free “Fish” sandwich try this healthier, baked with no oil recipe.
Servings Prep Time
3 15minutes
Cook Time
15minutes
Servings Prep Time
3 15minutes
Cook Time
15minutes
Ingredients
For the “Fish” Fillet
Wet Batter:
Bread crumb Mixture:
Raw Vegan Tartar Sauce:
Instructions
Preparing the “Fish” Fillet:
  1. 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.
  2. Then, you need to slice your pressed tofu block in 3 even slices {see above for example}.
  3. You’re going to need 3 nori sheets and 1/2 slice of lemon.
  4. Preheat your oven to 350F. Line a baking sheet with parchment paper and set aside.
  5. 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.
  6. 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.
  7. 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.
  8. Arrange your breading station. You’ll also need ½ cup of all-purpose flour to first coat the tofu fillets.
  9. 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.
Preparing the Vegan Tartar Sauce:
  1. 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}.
  2. Chop and mince 2 tablespoons of drained capers, 1 tablespoon fresh dill, ½ large shallot, 1 dill pickle.
  3. Add all of these to your mayonnaise and squeeze in about 1-2 teaspoons fresh lemon juice. Mix everything up and set aside.
Arranging the Sandwich:
  1. 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.
  2. If you want you could toast the bread in the oven for a few minutes once the oven was shut off.
  3. 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.
  4. Then add tomato slices and top the bread with another spread of Tartar sauce.
  5. Serve with additional Tartar sauce on the side with some pickles and kettle chips!
Recipe Notes

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!

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