There is something so refreshing about a fish sandwich. Whether I eat it with a salad or the traditional fries, it always puts me in a “spring” mood. If you are vegan or not a big fan of fish, that shouldn’t stop you from enjoying a delicious fish sandwich. This faux-fish sandwich recipe from Rabbit and Wolves is a delicious alternative way to enjoy a classic.
This Recipe is a Must!
The main ingredient for this sandwich is tofu, a curd made from mashed soybeans. Soybeans are a versatile legume packed with protein as well as calcium and iron. It’s no wonder vegans and vegetarians turn to tofu and soy-based products for tasty meat and dairy substitutes. April just so happens to be Soy Foods Month, so it’s a great time to make this delicious recipe and try various soy-based products, from milk to burgers to ice cream.
Ready for an easy and tasty lunch? Try Lauren Hartmann’s recipe from Rabbit and Wolves. It will brighten your mood in no time.
Vegan “Fish” Sandwiches with Vegan Tartar Sauce
(Recipe from Lauren Hartmann, Rabbit and Wolves)
- 1 block of extra firm tofu
- 1 cup of almond milk or your non-dairy milk choice
- 2 teaspoons of lemon juice
- 1/2 cup of cornstarch
- 1 teaspoon of garlic powder
- 1 teaspoon of onion powder
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1 cup of corn meal
- 1 tablespoon of kelp powder (you can usually find this with the other Asian spices and condiments in your grocery store)
- Chopped lettuce
- Tomato slices
- Shredded purple cabbage
- Green bell pepper slices
Vegan Tartar Sauce
- 1/2 cup of vegan mayo
- 2 teaspoons of lemon juice
- 2 tablespoons of relish
- 1/2 teaspoon of garlic powder
- A pinch of onion powder
- Preheat oven to 450 degrees.
- Drain your tofu block and stand it on its side, cut through the tofu, cutting into 3 to 4 slices (depending on how thick you want them). Lay down the slices on paper towels and place more paper towels on top. Then put a cookie sheet on top of the tofu slices. Add heavy cans on top of the cookie sheet. While the excess water is being pressed out of the tofu, get the rest of the ingredients together.
- Prepare three bowls. In one bowl, whisk together the almond milk and lemon juice. On the second, mix the cornstarch, garlic powder, onion powder, salt, and pepper together. In the third bowl, combine the cornmeal and kelp powder.
- After the tofu has been pressed for at least 10-15 minutes (the longer the better), it’s time to begin the dipping process. Dip each piece of tofu into the almond milk mixture and then into the cornstarch coating, shaking off excess. Next dip to tofu back into the almond milk and then coat completely in cornmeal and kelp powder.
- Place the tofu slice on a baking sheet that has been sprayed with non-stick spray. Then spray the tops of the tofu with more non-stick spray.
- Bake the tofu slices at 450 degrees for 30 minutes, flipping halfway through baking and spraying the other side with more non-stick spray.
- While the tofu is baking, make the tartar sauce. Whisk together all the ingredients and taste.
- Once the tofu is brown, crisp, and firm, it is done. Make the sandwiches with a bun, faux-fish, tartar sauce, tomato, cabbage, bell pepper, and lettuce. Serve immediately!