Prep 10 mins
Cook 30 mins
Vegan version of fishsticks, taken from Shmooed Food.
- 1 lb firm tofu, drained
- 2⁄3 cup organic cornmeal or 2⁄3 cup white flour
- 2⁄3 cup sliced almonds
- 2 teaspoons sweet paprika
- 2 teaspoons dried kelp granules or 2 teaspoons kelp powder
- 2 teaspoons salt
- 1⁄2 teaspoon onion powder
- 1⁄2 teaspoon garlic powder
- 1⁄4 teaspoon dill weed
- fresh ground black pepper, to taste
- 2⁄3 cup unsweetened soymilk
- 1 lemon
- olive oil
- Preheat the oven to 400º. Line a baking sheet with parchment paper and coat parchment with olive oil. Set aside.
- Combine the cornmeal or flour, sliced almonds, paprika, kelp, salt, onion and garlic powder, dill weed, and black pepper in a blender, and blend on high until most of the almonds have been turned into a coarse meal, with a few larger pieces of almond remaining. Pour the mixture into a wide baking dish or pie plate.
- Place the plain soymilk into a bowl and set next to the cornmeal mixture.
- With a sharp knife, cut the tofu into even slices just under ½-inch wide. Cut tofu out into fish sticks, or use a fish-shaped cookie cutter to cut out tofu fish.
- Working with one piece at a time, dip the tofu into the plain soymilk, then toss gently in the cornmeal mixture to coat evenly. Place on the prepared baking sheet. When all the tofu fish are on the baking sheet, sprinkle them with olive oil.
- Bake for 15 minutes, then turn the tofu fish over and bake for an additional 15 minutes, or until crispy (if making tater tots, place them on the baking sheet for the last 15 minutes).
- Remove tofu fish onto a plate, and squeeze some fresh lemon juice evenly over the tofu.