Posh Fish Finger Sandwich

Serves 4

Ingredients

For the fish fingers:

• 1x 225g packet smoked, readypressed tofu, drained 
• 60g (½ cup) plain flour
• 160ml (2/3 cup) water
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ tsp sea salt
• Black pepper, to taste
• 1 sheet sushi nori
• Vegetable oil, for shallow frying (optional)
• 100g (1 cup) panko breadcrumbs

For the tartare sauce:

• 115ml (½ cup) light, mild olive oil
• 60ml (¼ cup) unsweetened soy milk
• ½ tsp sea salt
• 1 heaped tsp Dijon mustard
• 2 tbsp capers, drained and chopped
• 2 tbsp gherkins, finely chopped
• 1 tbsp fresh dill, chopped
• ½ lemon, juice and zest
• 1 tsp white wine vinegar
• ½ tsp sugar

To make the sandwiches:

• 8 thick slices fresh bread
• A few handfuls watercress, washed
• Dairy-free butter (optional)
• Lemon wedges

Method 

1. Pat the tofu dry with kitchen paper and cut into 12 equal fingers.
2. With a sharp knife, cut 12 strips of nori to match the size of the tofu fingers.
3. In a small bowl, mix together the flour, water, garlic and onion powder with some seasoning until you have a smooth batter. Place the breadcrumbs in a separate bowl.
4. Take a piece of tofu and press a strip of nori onto one side. Coat in the batter, allowing the excess to run off, and then cover with the breadcrumbs, coating as evenly as possible.
5. Heat 1cm of oil in a heavy based frying pan until very hot. Add the tofu and fry until golden and crispy on all sides. Remove and drain on kitchen paper and keep warm.
6. To make the tartare, place the oil, milk, salt, mustard, lemon zest, sugar and lemon juice in a large, clean jar. Using an immersion blender, pulse until combined and very thick. Stir through the rest of the ingredients and set aside. This will keep covered in the fridge for 5 days.
7. To serve, assemble the sandwiches with the bread, some tartare sauce, a good handful of watercress and three of the tofu fingers. Add a squeeze of lemon and some black pepper and top with another slice of bread.

Per 100g Calories: 261, Carbohydrates: 24.0g, Sugars: 1.5g, Fat: 15.0g, Saturates: 2.0g, Protein: 7.1g, Salt: 0.64g

Cover Recipe of January 2018 (Issue 34) Vegan Life Magazine