Bad Ass Vegan Fish Sandwich (because there is no such thing as sustainable fishing)

Meatless Mondays

This is a very special Monday – You are about to embark on a recipe that is not only totally kid tested and approved but something different to add to your Meatless Monday repertoire. While it does take a little doing to make the vegan fish sticks (or “wish” sticks if you prefer), the tartar sauce is crazy easy and putting the sandwich together is a breeze. Another cool thing is that you will likely have leftover wish sticks that you can have for lunch later in the week. Let’s get started!

Bad Ass Vegan Fish Sandwich

 

Breaded vegan fish sticks (aka, wish sticks)

Up close and personal. Crispy on the outside with just the right amount of seasoning.

Up close and personal. Crispy on the outside with just the right amount of seasoning.

WHAT YOU NEED

1 package firm or extra firm tofu (12oz.)

1/2 cup cornmeal

1/2 cup whole wheat flour (use rice flour for a gluten free option)

1 tablespoon dried basil

1 tablespoon garlic powder

1 tablespoon onion powder

2 tablespoons dulse flakes

1 tablespoon sea salt

10 turns fresh black pepper

1/4 cup unsweetened non-dairy milk

1 cup high heat oil for frying

HOW TO DO IT 

  • Drain and rinse the tofu and set it in a colander to drain. To make it drain even better, place a plate on top of the tofu and set something heavy on it. Set aside for now.

  • Make the breading by placing the cornmeal, flour, basil, garlic powder, onion powder, dulse flakes, sea salt and pepper into a mixing bowl.

  • Whisk to combine ingredients and set aside.

  • Take tofu out of colander and set it on a cutting board.

  • Cut in in half and then into quarters (see pictures).

  • Take each of the quarters and slice them into thin pieces. You should be able to get 7 or 8 slices out of one of the quarters (28 – 32 total).

  • At this point you want to heat your oil in a large cast iron skillet on medium / low.

  • Place the non-dairy milk in a small bowl.

  • Take each piece of tofu and dip it in the non-dairy milk and then dredge it in the breading, making sure to coat the tofu well on all sides.

  • Place on a large plate and repeat until all of the tofu is covered in batter.

  • When the oil is hot and starting to splatter, add as much tofu as can fit in the skillet. You will likely have to do this in a couple batches, depending on the size of your pan.

  • Cook for 3 minutes or until golden brown on one side.

  • Flip over and cook for an additional 2 minutes on the other side or until golden brown.

  • Take the tofu out of the pan and place on a brown paper bag so that the oil gets soaked up by the bag.

  • Repeat with the rest of the tofu until all of it has been fried.

  • Allow to cool and serve it with tartar sauce (recipe below) or make it into a sandwich (see below).

Tartar Sauce

tartar sauce brings it all together

tartar sauce brings it all together

WHAT YOU NEED 

1/2 cup vegan mayo

1/4 cup sweet pickle relish

1/2 teaspoon lemon juice

1/2 teaspoon sugar

5 turns fresh black pepper

 HOW TO DO IT 

  • Add all ingredients into a bowl and mix until all ingredients are well combined.

 

Bad Ass Vegan Fish Sandwich

in all its glory

in all its glory

ASSEMBLE (layer sandwich in the following order) 

Bread (or bun, toasted or not)

Tartar sauce (generous helping)

Ketchup

Wish sticks

Tomato slices (as many as you want)

Crisp romaine

Assemble and devour, and be happy for all the fishies in the sea!

Molly Patrick has worked in the vegan food realm since 2003. She has done everything from open vegan restaurants from the ground up to writing vegan cookbooks.  She is currently wrapping her up her second cookbook, due out summer 2013. Read her blog or sign up for her free emails.  Follow her on twitter Facebook.

 

 

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About Molly Patrick

Molly has been helping people better their eating habits for years. In fact, it is her great passion to assist and support people in developing a thriving lifestyle. She writes vegan cookbooks to share her passion and show just how varied and exciting plant based food can be.
She loves to travel and is always inspired by the food of global cultures.
Additionally, Molly has opened vegan restaurants in California and Texas as another way to get healthy and delicious plant based food to the masses.
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