You know them from nearly every sitcom (about middle class families that is) or possibly more familiarly from your television dinners.
Crispy (usually burnt on one end and still frozen on the other), greasy, right out of the freezer, fish sticks.
For a long time after going vegan my husband and I had given up on mock seafood. There was no convincing us that some dry seaweed and lemon could do the trick. Turns out, all it needed was a little extra malt vinegar.
(Makes 14 'sticks')
1 16 oz package extra firm tofu
1 cup Malt Vinegar
1/2 cup Olive Oil
2 TBS lemon juice
Old Bay seasoning
Salt to taste
Pepper to taste
Corn flake bread crumbs
1 cup Vegenaise (for tartar sauce)
1/4 cup relish (for tartar sauce)
Cut tofu into fish stick sized strips.
Lay between paper towels and depress excess water from it.
Dust a liberal amount of Old Bay seasoning, Cajun seasoning and garlic powder. (See picture for an idea of "liberal.")
Add malt vinegar, olive oil and lemon juice to a dish or bowl and allow tofu sticks to soak for two hours (flip halfway if they're not full submerged).
After they've marinated, warm one inch of canola oil on medium heat in a frying pan.
In a bowl, mix together corn flake breadcrumbs, more Old Bay seasoning, Cajun seasoning and garlic powder.
Dip (or "batter") tofu sticks until covered in crumby deliciousness.
Drop in the oil and cook for 2-3 minutes on each side.
Allow to cool on a plate with a paper towel underneath (to absorb excess oil).
To make tartar sauce, simply mix together Vegenaise and relish with a fork.
These were an absolute hit with not only the Chubby Vegan Mom and Dad, but our Little P as well.
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