Ingredients
Units
Scale
Batter:
- 1 Block firm tofu
- 1 1/2 cups flour (plus additional for frying)
- 1 tsp sea salt
- 1 beer
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp baking powder
- Oil for frying
Tofu Marinade:
- 2 tbsps soy sauce
- 1 tsp miso
- 2 tbsp seaweed
- 1/4 cup almond milk
Other:
- 4 buns
- 2 cups shredded red cabbage
- Malt vinegar (optional)
Tartar:
- 1 tbsp dried dill
- 1 tablespoon capers (chopped)
- 1/2 cup vegan sour cream
- 1 lemon
- 2 tbsps dijon mustard
- salt & pepper
Instructions
- Freeze and thaw the tofu.
- In a shallow dish place all the marinade ingredients. Pop the mixture the microwave for about 1 minute and then remove the seaweed. Drain the thawed tofu of water and soak in the marinade. Flipping to coat the entire piece.
- Beer Batter: Combine all the dry ingredients (white flour, paprika, salt, garlic powder, baking powder) in a bowl and slowly pour in the beer removing any clumps you can but leaving some. Don’t overmix.
- Set out a 3rd plate with just white flour.
- Heat a pan of oil over medium high heat. I do a shallow fry about 1 inch thick.
- Dip the marinated tofu pieces in just the plain white flour, then into the beer batter, then into the pan with oil. Cook for 2-3 minutes on each side until golden.
- Tartar sauce: Throw all the ingredients together in a bowl and adjust the seasonings as desired. Refrigerate until ready to serve.
- Assemble the sandwiches by throwing the “fish” on buns with a little cabbage, tarter sauce and optional malt vinegar.
- Prep Time: 15 mins minutes
- Cook Time: 10 mins minutes
- Category: Sandwich
- Cuisine: Lunch/Dinner
Nutrition
- Serving Size: 1
