Vegan Fish Fingers

Easy Eco Friendly and Sustainable Living for Families

Vegan Fish Fingers

April 12, 2019 Cooking Taste Uncategorized 0

Vegan fish fingers is one of the dishes that I thought I would try to make for my kids, you know, to trick them into thinking this were actual fish fingers… Well that didn’t really work out since it’s quite a big difference in both texture and flavour. I mean, it is still tofu after all. But they are really tasty and we all really enjoyed them. It’s just that they’d maybe better be called fishy tofu or something… But then again, who would want to eat that, right 😀 Anyway, if you serve these with some wakame you’ll get a bit more of the seafood experience with it.

I’m going to assume you know a bit about using tofu, that you should press it before you use it mainly. If you didn’t know, well, now you do. You can easily do this by putting either an old (but clean) teatowel wrapped around the tofu, or use paper towels. Then you press it with something heavy, like a big cookbook. This way you press out a lot of the moisture. You need that in order for the tofu to absorb some of the taste of the wakame and soy sauce.

This recipe doesn’t take a lot of time, but it also isn’t something you’d want to start making when everyone is superhungry already. You can prep the fingers in the weekend and just reheat them in the oven on your weekday, I think that’s what I would recommend when you have hungry kids to feed after a long day.

Ingredients

  • 1 block firm tofu pressed
  • 0.5 cup corn flour
  • 0.5 cup plant milk
  • 0.5 cup bread crumbs
  • 1 tbs spices like paprika, garlic- and onionpowder
  • 1 cup wakame
  • vegetable oil to fry in
  • nori sheets

Instructions

  • First of all you’re going to infuse the frying oil with the nori sheets. Just put the sheets in your oil and leave to sit for as long as you have time. 
  • Then cut your tofu into fish-finger shapes of your choice and marinate with soy sauce and wakame 
  • Put the corn flour – plant milk – breadcrumbs with spices in their own bowl. You’re going to put every ‘finger’ in these bowls. First the corn flour, then the milk and then the breadcrumbs. 
  • Then you can fry them in the pan where you have heated the the nori-infused oil. Fry until golden and then transfer to a baking tray. 
  • I keep mine in the oven to get and keep them warm for a longer time. 
  • Serve with wakame to get a more seafood-like dish. 

 

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