400g pack firm tofu, pressed 1/4 cup soymilk 2 tbsp shoyu or tamari 2 tbsp lemon juice 1 cup fine breadcrumbs ½ tsp garlic granules ¼ cup nori flakes 1 tsp lemon pepper
Pre-heat oven to 190/380°.
Press the water from the tofu by wrapping in a paper towel or tea towel and squeeze out excess liquid.
Slice tofu into strips then score the slices on a slight angle for that extra fishy texture.
In a shallow bowl, whisk together the soymilk, soy sauce and lemon juice. In a separate bowl combine breadcrumbs, nori flakes and lemon pepper.
Carefully dip floured tofu in soymilk mixture, then coat well in breadcrumbs.
Place on a parchment-lined baking sheet and bake for 40 minutes, turning over once, until crispy and golden brown.
Enjoy your vegan tofu fish sticks as a healthy alternative to battered fish.
Vegan Tartar Sauce
1 cup soft (silken) tofu 2 tbsp lemon juice ¼ tsp sea salt 2 tsp mustard ¼ cup organic pickle relish of your choice
In a food processor or blender, combine all ingredients, except pickle relish, and process until smooth. Stir in relish by hand.
Instead of deep-fried chips, why not serve with potato wedges to reduce the saturated fat content or, better still, with baked sweet potato fries which are a healthier choice, and a side of peas and/or salad.
As a vegan and healthy living expert with over 40 years’ experience, Marlene is passionate about transforming lives through a healthy plant-based diet. She highlights that a diet based on whole food plants will prevent many illnesses, maintain a good physical condition, and change lives, all backed up with science.