This is a really simple filet-no-fish recipe! Grab a slice of tofu, combine a paste, and fry it; place it on a bun, and you’re all set!
Servings 2
Ingredients
2 slices of extra-firm tofu sliced about 1cm / ¼ thick
For the spread:
1 tbsp oil
¼ tsp salt
⅛ tsp paprika
⅛ tsp turmeric
⅛ tsp garlic powder
¼ tsp nori flakes
1 tablespoon flaked nutritional yeast
1 tablespoon soy or plant milk
To serve:
2 vegan roll buns, use gluten-free if necessary or whole-wheat if desired; we used brioche.
A generous amount of vegan tartar sauce (or use mayo with chopped gherkins)
Lettuce
How to prepare
In a nonstick saucepan, heat the oil until it is smoking, and brown the tofu on both sides until golden brown. Combine the ingredients for the paste, then coat one side with half of the paste. Flip it carefully so that the coated side is directly on the heat.
While the bottom side is cooked, flip the top side over carefully. Allow each side to cook for 2 to 3 minutes so the food is evenly browned.
Serve with tartar in a sandwich roll.
