1 package (12-ounce) firm or extra firm tofu
1/2 cup cornmeal
1/2 cup whole wheat flour
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
1/2 cup vegan mayonaise
1/4 cup sweet pickle relish
1/2 teaspoon lemon juice
1/2 teaspoon sugar
5 turns fresh black pepper
To make the fish sticks, 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 to 32 total).
At this point you want to heat 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 with tartar sauce.
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