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Tofu "Fish" Sandwiches

Servings: 4 sandwiches

Ingredients

For the Pickled Onions

  • 1 small red onion
  • 100 ml rice vinegar/white wine vinegar

For the Sandwich

  • 8 slices thick white bread use this recipe if you’d like to bake it yourself
  • 4 tbsp vegan mayo I use Hellmans Vegan Mayo
  • 1 tsp sriracha hot sauce
  • 1 head gem lettuce

For the Tofish

  • 280 g block tofu sliced into 4 squares width ways
  • 3 tbsp corn flour
  • 1/4 tsp salt
  • 3/4 tsp old bay seasoning
  • 1/4 tsp garlic powder
  • 1/4 tsp paprika
  • 3 tbsp water
  • 1 sheet nori seaweed the kind used for sushi
  • 100 g panko bread crumbs
  • Vegetable oil

Instructions

Prep the Tofu

  • Lay the four slices of tofu our onto a layer or two of kitchen roll. Top with another layer or two of kitchen roll then press with a heavy pan or baking dish (don’t press down on the tofu, just allow the weight of the pan to do the work. We’re trying to remove water without damaging the shape of the tofu).
  • Leave the tofu to drain for at least 10 minutes.

Make the Pickled Onions

  • Using the thinnest setting on a mandolin, slice the red onion and place in a ziplock bag. Pour the vinegar into the ziplock bag, seal and leave in the fridge for a minimum of 30 minutes.

Prep the Sandwich

  • Lay out your four slices of bread (remove the crusts if you like - I freeze the crusts and use for breadcrumbs so nothing goes to waste). Mix together the mayo and hot sauce then divide between the 8 slices of bread. Place a few lettuce leaves onto 4 of the 8 slices of bread.

Make the Tofish

  • In a medium bowl or small baking tray, mix the corn flour and spices together. Add the water and mix until smooth. Set aside.
  • In another bowl, place the panko bread crumbs and set aside.
  • On a flat surface, place the nori seaweed. Arrange the tofu squares on top of the seaweed. Using a sharp knife or scissors, cut around the tofu. The nori seaweed should stick nicely to the flat side of the tofu. If the nori hangs over the sides of the tofu just trim off the excess and repeat with all four slices.
  • Place a small frying pan with a lip of at least 1.5 inches over a medium low heat. Add around 1-2 cm of vegetable oil to the pan and slowly bring up to temperature.
  • Dunk a piece of tofu into the corn flour batter, flip it over and dunk the reverse, making sure the whole piece is coated and being careful not to remove the nori. Then dunk the battered slice of tofu into the panko breadcrumbs, flip over and dunk again. (You may need to press some panko into the tofu using your fingers - just make sure the whole slice is covered in panko). Repeat with the other slices of tofu.
  • Drop a pinch of breadcrumbs into the oil to make sure it’s hot (they should sizzle nicelthen, using tongs, pick up one slice of tofu and lay it carefully into the hot oil. Fry for around a minute on each side then remove from the oil and place on some kitchen towel to drain. Repeat with the other slices.
  • Place a slice of tofish on the 4 slices of bread which are topped with lettuce. Top the tofish with some pickled onions and the second slice of bread. Serve immediately.