Tofu Fish Fillet Sandwiches Recipes

TOFU 'FISH' FILLET SANDWICHES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a bowl, toss bread crumbs together with kelp powder, garlic powder, paprika, onion powder, and salt. Dip tofu slices into olive oil, then bread crumb mixture, patting lightly to coat well.
• Bake on a cookie sheet in preheated oven for 30 minutes. When first side is golden brown and slightly crispy, turn over, and finish baking.
• Meanwhile, mix together mayonnaise, relish, and lemon juice until well-blended. When tofu is nearly done baking, brush each bun half with olive oil, and toast in the oven. Serve with tartar sauce and your favorite sandwich condiments.

THE ULTIMATE FISH FILLET SANDWICH

Steps:

• Preheat oven to 350'.
• Place a baking sheet in oven and let heat up for a good 20-25 minutes while.
• (this is to help keep the fish crispy on bottom of the fish fillet) while preparing the fillets.
• Set up a breading station with 3 separate deep bowls or containers.
• Add flour, kosher salt and black pepper to one containter and set aside.
• In the 2nd containter, add egg and milk , whipped up together and adding a touch of salt and black pepper , and set aside.
• In the 3rd containter add Panko breadcrumbs with more salt and black pepper.
• Cut halibut tail into 2 pieces.
• Dip each halibut fillet into the flour mixture first than into the egg mixture, and than into the panko breading.
• Set each fillet onto a cutting board or a plate to let rest 5 minutes.
• (this is to let the breading mixture settle on the fish fillet).
• Bring out baking sheet from oven and sprinkle some olive oil over the pan.
• Place halibut fillets on hot baking sheet ( it should sizzle when placing on sleet).
• Bake 30 minutes or until a golden brown.
• Split open the french bread and spread butter over each slice of french bread.
• Toast bread in oven until a light golden brown.
• Add tarter sauce to each toasted side of bread.
• Add the fish fillet to one side of bread.
• Add avocado, tomato and romaine lettuce on top of fish.
• Top with other side of bread and serve.

TOFU "FISH" SANDWICHES

Steps:

• 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.
• 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.
• 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.
• 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.

CRISPY VEGAN FISH FILLET SANDWICHES WITH TARTAR SAUCE

Steps:

• Grab one of your tofu blocks and cut about one third off of the end, so that the remaining portion is square. Cut the square in half, thickness-wise, so you have two square shaped slabs.
• Repeat using the other block of tofu. You'll be using the square shaped slabs for the sandwiches. Save the remaining tofu for another use.
• Whisk all of the ingredients for the marinade together in a small bowl or liquid measuring cup.
• Place the tofu slabs into a shallow dish and pour the marinade over them. Allow the tofu to marinate at room temperature for 30 minutes, or longer in the refrigerator.
• While the tofu marinates, stir the ingredients for the tartar sauce together in a small bowl. Cover and refrigerate the sauce until ready to use.
• When the tofu is almost finished marinating, whisk all of the batter ingredients together in a medium bowl.
• Stir the breading ingredients together in a separate medium bowl.
• Pour about a half inch of oil into a medium (preferably cast iron) skillet and place it over medium heat. Give the oil a few minutes to heat up.
• When the oil begins to shimmer, grab one of your tofu slabs. Dredge it in the breading mixture.
• Transfer the tofu slab to the batter mixture, and carefully dip both sides to coat.
• Return the tofu to the breading mixture and coat all sides a second time.
• Carefully place the tofu into the hot oil. Repeat for as many tofu slabs as you can fit into the skillet without crowding. You can cook the rest in a second batch.
• Cook the tofu slabs for about 5 minutes on each side, until golden and crispy.
• Transfer the cooked tofu slabs to a paper towel-lined plate.
• To serve, place a tofu slab inside each bun. Top with tartar sauce, lettuce, tomato, and pickle slices. Serve.

EASY TOFU FILLET SANDWICH WITH TARTAR SAUCE

Steps:

• For best results, press tofu and freeze overnight. Cut into 1/2 inch thick slices.
• Mix cornmeal, flour, bread crumbs, and your seasoning thoroughly in a bowl for breading.
• Coat tofu slices in breading, and fry in 1/4 inch of oil in a pan for about 5 minutes on each side.
• Remove from pan and drain on paper towel.
• Make tartar sauce by mixing mayo, pickle, and onion well in a small bowl. Add lemon juice, salt, and pepper to taste.
• Serve on a bun.