This juicy tofu "fish" fillet sandwich is perfect for vegans and vegetarians alike.
ATTENTION: If you want your "fish" patties to turn out with more of a meat texture, purchase firm or extra firm tofu and freeze it before using. Then, thaw it in a colander and squeeze ALL the liquid out of it before you slice it. If you do not squeeze out the liquid, you will end up with a patty that is mushy and the breading WILL NOT STICK. If you are using the traditional block of tofu, slicing it into 5 or 6 slices also helps. Kelp powder is made from ocean kelp and adds lots of nutrients plus gives it more of a "fish" flavor. If you don't use it, its still good, but don't expect too much of a "fish" flavor. Excellent recipe if you use these tips! Thanks for a great recipe for vegetarians!!! - 24 Aug 2006 (Review from Allrecipes US | Canada)
I pan fried this in a little olive oil. I topped it with red onion, pickles and mayo. My wife really liked it (and she did NOT like the idea of tofu-anything). She agreed that we'll have this one or two times a month! - 05 Nov 2004 (Review from Allrecipes US | Canada)
Great recipe. I added a little extra garlic powder and paprika to the bread crumb mixture. Pan fried the 'filets' in olive oil instead of baking and used store bought mayonnaiserelish spread. My husband likes warm condiments and cheese so I put the sandwhich in the toaster oven with a slice of cheddar cheese. We are both big fans of tofu, really enjoyed this recipe and will definitely make again, Thanks! - 09 Jun 2004 (Review from Allrecipes US | Canada)