Prep Time: 15 minutes
Cook Time: 10 minutes to fry, 30-40 minutes to bake
I still miss fish sometimes, I have to admit, but it is actually quite easy to create "fishy" type food if you are a vegan! The main ingredients are that amazingly versatile veggie product, tofu, and seaweed (as you probably all know, seaweed has an uncannily fishy flavour. I think it is because of all the iodine it contains). I had some tofu at home recently that had to be used up, and also had some sheets of seaweed in the cupboard that I hadn't used, so I decided to make some vegan "fish" sticks (or fish fingers as we call them here in Britain).
I found a few recipes on the Internet, and adapted this one from them. It came out really well, they were very tasty. Not incredibly fishy, but good. The original recipes tell you to use seaweed flakes or powder, which I didn't have, so instead I used the seaweed sheets that I had, and crumbled them up as finely as possible. I am guessing that if you used kelp powder or flakes, it may give more of a seafood flavour (I haven't managed to track down any kelp powder in the shops so far, will probably have to order it online). You can either bake or fry these – I fried them for more crispiness. You need extra-firm tofu for this, but if you have another kind, drain it well before use. You can do this by placing it in a sieve, with a sheet of kitchen paper on top, weighting the top with something heavy, like a couple of tin cans, and placing it over the sink to drain for around an hour at least. You should then find that a lot of the excess moisture has dripped out, and it is firm enough to work with.
Ingredients (Makes around 12 sticks, depending on the size)
2 12 oz. blocks of firm or extra-firm tofu (press it first, as described above, to remove excess moisture)
¼ of a cup of soya milk
2 tbsp of lemon juice
2 tbsp of soy sauce
1 cup of breadcrumbs
1 tsp of white pepper
Salt to taste
Plain flour, for coating
2 tbsp of kelp powder or nori seaweed, crumbled into fine flakes
1) Slice the tofu into strips about 1 inch across and coat well with flour.
2) In a shallow bowl, whisk together the soy sauce,soya milk and lemon juice. In a separate bowl, mix the breadcrumbs, seaweed flakes and pepper.
3) Carefully dip the flour-coated tofu strips into the soya milk mixture, then coat them well with breadcrumbs.
4) Either bake in the oven at 375 degrees C for 40-45 minutes, turning once. Or alternatively pan fry them in a small amount of oil, both sides, on a medium heat, for a few minutes.
5) Serve with lemon wedges and a vegan tartare sauce, or mayonnaise, green salad and French fries.
Enjoy! I am "fishing" for compliments with this recipe!!