Tofu “fish” fingers with vegan tartar sauce
Last week I was hit with a bizarre craving for fish “fingers”; or, in American speak, fish sticks. I really never ate those except in Britain, so I suppose that’s why the UK moniker stuck. Maybe I was feeling wistful.
A little random trivia about fish finger-sticks (the actual information being from the Telegraph):
- The fish finger was developed in an old Birds Eye factory in Great Yarmouth by Mr H A J Scott in the 1950s.
- The American version/fish stick is said to have been invented in the 1920s in Massachusetts, allegedly to help fisherman find larger markets for their increasingly large catches of cod.
- I don’t like fish fingers, because they’re usually loaded with unwanted junk and taste rubbery.
- Even though I don’t like fish fingers, I felt compelled to make something to satisfy the urge to have them, which leads me to
One delightful aspect of these tasty tofingers is how easy they are to make. Not only do they come together quickly as a dish, they are so satisfyingly perfect in shape, if you want them to be. They do need a go0d seasoning blend thrown in, imho, or they can taste bland; but, add in a little mustard, salt and pepper and some spices, and they make that crispy on the outside, meaty on the inside mouthful that is superb across all meal types. We tried dipping these in Sriracha Just Mayo, and in a simple vegan tartar sauce (Just Mayo continues to impress me with how easy can be to make a creamy classic dairy free). Little Monkey tested with ketchup. All in all, adult and toddler-approved.
Tofu “fish” fingers
- 1 package extra firm tofu
- 3/4 cup almond milk
- 2 teaspoons whole grain mustard
- 1 tablespoons seasoning blend of choice
- 3/4 cup cornmeal
- 3/4 cup quinoa or other flour
- sea salt and fresh ground black pepper to taste
- Cooking spray
- Wrap the tofu in a clean towel and place it on a baking sheet. Balance a second baking sheet over the top. Add a weight to the top baking sheet, and press the tofu to dry, 15 – 20 minutes.
- In a medium bowl, combine the almond milk, mustard, and seasonings in a bowl and set aside.In a separate bowl combine the quinoa flour, cornmeal, salt and pepper and set aside.
- Preheat the oven to 400 F.
- Slice the tofu into strips (I cut in half both cross-wise and lengthwise, then sliced a total of 12 sticks). Dip each stick into the milk mixture, then dredge in the flour mixture. Set the fillet on a baking sheet coated with cooking sprady, then follow with the remaining fillets.
- If there is extra milk and coating, re-dip each stick. Spray liberally with cooking spray and bake at crispy and golden brown. Bake 15-20 minutes; turn with a spatula and bake a further 15 minutes. Serve with ketchup or tartar sauce, below.
- ½ cup Just Mayo plain or garlic mayonnaise
- 2 tablespoons cup chopped dill pickles
- 2 tablespoons cup chopped red onion
- 1 tablespoon chopped fresh parsley
- 2 teaspoons fresh lemon juice, or to taste
- dash chili powder
- Stir together all ingredients.