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Member since February 2006

No Fishy Sandwich or Sticks

What you need: 

Extra firm tofu, frozen, thawed and drained, cut into desired sizes
Rice or other mild vinegar, as needed
Kelp granules or seaweed powder, as needed
Onion powder, as needed
Lemon pepper, as needed
Flour, as needed
1 egg replacer, prepared
Panko bread crumbs For Sandwiches
Hamburg rolls
Lettuce (optional)
Tartar Sauce (vegan mayonaise, chopped red onion and pickle relish) (optional)

What you do: 

This is a great way to use up any of those little odds and ends of tofu in the freezer (which I refuse to throw out). Also, I can grab a frozen tofu slice and thaw it in the microwave and make myself a sandwich pretty quickly. I never measure this so I guess you can experiment a bit too.
1) Drizzle a little rice vinegar on a plate. You don't need a lot just enough to moisten. Sprinkle the vinegar with kelp granules, lemon pepper and onion powder. Place the thawed and drained tofu on the plate (it should instantly suck up the vinegar). Wait about 5 minutes then flip it over. I like to rub the seasonings into the tofu a bit.
2) This is the hardest part. Set up a breading station. It's a bit messy but I really like a crunchy crust. Lightly flour the tofu, then dip into the egg replacer mixture, and then roll in the bread crumbs. Let the tofu sit for a few moments and then either fry or bake (375 degree Fahrenheit oven for 20 to 30 minutes, flipping half way through). I use an oil spray when I bake them but I suppose oil will work too.
3) Enjoy once done or make into a sandwich. Enjoy!
Source of recipe: I was craving fish but I was too lazy and didn't have some of the ingredients for most of the fishy recipes I found. So I walked into the kitchen and started experimenting.....this is what I came up with. I was inspired by the pictures of about 10 different recipes.

Preparation Time: 
15 minutes, Cooking time: 20 to 30 minutes
Cooking Time: 
20 to 30 minutes
Recipe Category: 


Hmm, I made this as directed but it still tasted like crumbed tofu to us. Maybe it's because I fried instead of baked? Or perhaps the tofu I used wasn't right - it was a new brand and extra firm. The flavors just didn't penetrate the tofu as much as I would have liked. I def think it's worth trying again with a diff brand of tofu. Thanks for posting this recipe. :)


This recipe was a major hit with my seafood loving husband!  I took the last reviewer's advice and spiced up the panko bread crumbs with garlic sea salt, black pepper, and a bit of nutritional yeast.  I'm positive I'll be getting requests to make this again - he's already wanting to get more tofu!

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Great base recipe, but the messy bread coating just wouldn't work for me... in the oven or fried - maybe my 'egg replacement (flax seed) just wasn't suitable for the recipe or was too thin???? Since I so dearly wanted an alternative for my former fish-n-chips, I decided to make a fishy flavor sea-salt & pepper batter. I dipped bite sized chunks into the batter and fried them and they came out perfect. I prepared the tofu the same way (as in step 1), but replaced 2) with my sea-salt & pepper batter (just a dash of chili pepper in the flour mixture for more flavor).

I fried up a half block of tofu and served with potato strips and homemade vegan dill tarter sauce (FYH Mayo, chopped dill pickles, apple (or any) vinegar and a pinch of black pepper.)

Yummy! Thank you for this recipe!

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