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Beer Battered Tofu Fish Sandwich with Tartar Sauce

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  • Author: Eat Drink Shrink
  • Total Time: 25 minutes
  • Yield: 4 Servings 1x


Units Scale


Tofu Marinade:

  • 2 tbsps soy sauce
  • 1 tsp miso
  • 2 tbsp seaweed
  • 1/4 cup almond milk


  • 4 buns
  • 2 cups shredded red cabbage
  • Malt vinegar (optional)


  • 1 tbsp dried dill
  • 1 tablespoon capers (chopped)
  • 1/2 cup vegan sour cream
  • 1 lemon
  • 2 tbsps dijon mustard
  • salt & pepper


  1. Freeze and thaw the tofu.
  2. 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.
  3. 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.
  4. Set out a 3rd plate with just white flour.
  5. Heat a pan of oil over medium high heat. I do a shallow fry about 1 inch thick.
  6. 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.
  7. Tartar sauce: Throw all the ingredients together in a bowl and adjust the seasonings as desired. Refrigerate until ready to serve.
  8. 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


  • Serving Size: 1