Faux Fish Fingers
Nori is a sea vegetable more commonly used to wrap round sushi, so you may already have tried this wonderful food. It’s a good source of protein, calcium and vitamin A. This recipe makes around 8-12 sticks, which will serve around four people as a main meal
- Serves:
- 4
- Ready in:
- 30 to 60 mins
Ingredients
- 450g firm tofu, drained
- 120g fine cornmeal (polenta) (OR 75g white flour)
- 60g flaked almonds
- 2 tsp paprika
- 2 tsp nori flakes
- 1 tsp salt
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/4 tsp dried dill
- freshly ground black pepper, to taste
- 80ml unsweetened soya milk
- 1 lemon, cut into wedges
- olive oil or olive oil spray
Method
- 1
Preheat oven to 200C/100F/Gas 6. Line a baking sheet with greaseproof paper and lightly coat with olive oil. Set aside.
- 2
Make the coating mixture by blending the cornmeal or flour, almonds, paprika, nori, salt, onion and garlic powder, dill, and black pepper until most of the almonds have been turned into a coarse meal, with just a few larger pieces of almond remaining.
- 3
Pour the mixture into a wide baking dish or similar. Now place the soya milk in a bowl next to the coating mixture.
- 4
Cut the tofu into fish finger-shaped slices – they should be about 1cm deep. Working with one piece at a time, dip the tofu into the soya milk, then toss gently in the coating mixture until evenly covered.
- 5
Place tofu fingers on the prepared baking sheet. When they are all done, sprinkle them lightly with olive oil or oil spray. Bake for 15 minutes, then turn and bake for an additional 15 minutes, or until crispy.
- 6
Transfer to a plate, and squeeze some fresh lemon juice evenly over the tofu fingers. Serve with mashed potatoes, peas and/or salad.
Faux Fish Fingers was taken from COOK VEGETARIAN
Download Cook Vegetarian now! Available on your Newsstand...
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- 450g firm tofu, drained
- 120g fine cornmeal (polenta) (OR 75g white flour)
- 60g flaked almonds
- 2 tsp paprika
- 2 tsp nori flakes
- 1 tsp salt
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/4 tsp dried dill
- freshly ground black pepper, to taste
- 80ml unsweetened soya milk
- 1 lemon, cut into wedges
- olive oil or olive oil spray
- 1
Preheat oven to 200C/100F/Gas 6. Line a baking sheet with greaseproof paper and lightly coat with olive oil. Set aside.
- 2
Make the coating mixture by blending the cornmeal or flour, almonds, paprika, nori, salt, onion and garlic powder, dill, and black pepper until most of the almonds have been turned into a coarse meal, with just a few larger pieces of almond remaining.
- 3
Pour the mixture into a wide baking dish or similar. Now place the soya milk in a bowl next to the coating mixture.
- 4
Cut the tofu into fish finger-shaped slices – they should be about 1cm deep. Working with one piece at a time, dip the tofu into the soya milk, then toss gently in the coating mixture until evenly covered.
- 5
Place tofu fingers on the prepared baking sheet. When they are all done, sprinkle them lightly with olive oil or oil spray. Bake for 15 minutes, then turn and bake for an additional 15 minutes, or until crispy.
- 6
Transfer to a plate, and squeeze some fresh lemon juice evenly over the tofu fingers. Serve with mashed potatoes, peas and/or salad.
Nori is a sea vegetable more commonly used to wrap round sushi, so you may already have tried this wonderful food. It’s a good source of protein, calcium and vitamin A. This recipe makes around 8-12 sticks, which will serve around four people as a main meal
Faux Fish Fingers was taken from Cook Vegetarian
DOWNLOAD COOK VEGETARIAN NOW! AVAILABLE ON YOUR NEWSSTAND...
