No fish needed for this delicious childhood favourite. Wrap your tofu in nori and deep dry for a plant based finger instead!

**prep time** 30 mins
total time 45 mins
**makes** 8-10

One of my favourite meals as a kid was fish fingers and chips. So classic, so nostalgic, and simply so delicious. Since going vegan over 8 years ago, I have learnt how to add these classics into my life without having to compromise my plant based diet. By marinating the tofu and using seaweed, you can replicate the familiar flavours that will take you back to your childhood.

The ingredients, as always, are super accessible and easy. Pantry staples! If nori isn’t a staple in your pantry yet as a vegan, then grab some on your next supermarket shop as not only is it seriously good for you, but it works for so many dishes like this. All you’ll need is:

Block of pressed tofu
80ml malt vinegar
Juice and zest of a lemon
1 tsp sea salt
Black pepper
2-3 large nori seaweed sheets
Approx. 50g panko breadcrumbs
Approx. 50g breadcrumbs
Vegan tartar sauce
Mushy peas

First we are going to slice our tofu into fingers, and then marinate. In a container, top the tofu with malt vinegar (essential as fish is often accompanied with vinegar so the flavour sparks that memory), lemon zest and juice, and salt and pepper. You can pop this in the fridge for at least 15 minutes to allow the flavours to soak up.

Meanwhile prepare your batter (minus the liquid), the tartar sauce, mushy peas, and breadcrumbs, ready for assembling.

Once the tofu is marinated, we can start rolling it up in the nori sheets. Lay out a sheet of nori on a chopping board, and place one tofu finger on top. Roll this until it is wrapped on all sides. Using a sharp knife, cut the nori to size around the tofu. The tofu should stick to the seaweed due to the moisture from the marinade, however, if it isn’t sticking well, wet your fingers to seal the edge. Set aside.

Now all of your fingers are rolled in the nori sheets, we can add the liquid to the batter and start dipping! Grab a bowl with some water to wash your fingers in between. Start by dipping the tofu finger in the batter, followed by the panko breadcrumb mixture, and then set aside ready for frying. Repeat until all of the fingers are coated evenly.

Heat up a large pan with vegetable oil, ready for frying. Make sure the oil is about as deep as the fingers so they’re fried all around. Once bubbling, turn down the heat. Add in all of the fingers, turning and cooking until golden brown.

Now we can layer up our yummy tofu “fish” finger sandwich. Start with a soft slice of bread, topped with ketchup. Add on your tofu fingers, followed by mushy peas, vegan tartar sauce, and the final slice of bread. Dig in and enjoy!

Notes :

Of course you can enjoy these tofu fingers in any way you like. Go for a classic “fish” fingers, chips and peas, on top of a salad, or in a taco with some salsa, coriander, and chilli.
For a lower fat alternative, you can swap the deep frying for baking in the oven with a drizzle of olive oil.
If you don’t have panko breadcrumbs, just use 100g of regular breadcrumbs instead.

Ingredients

Block of pressed tofu
80ml malt vinegar
Juice and zest of a lemon
1 tsp sea salt
Black pepper
2-3 large nori seaweed sheets
Approx. 50g panko breadcrumbs
Approx. 50g breadcrumbs
Vegan tartar sauce

Batter

50g cornstarch
50g plain flour
Salt
150ml unsweetened plant milk

Mushy peas

200g frozen peas
Handful of chopped mint
Drizzle of olive oil
Juice of half a lemon
1 tsp salt

METHOD

Press the block of tofu, and chop into 8-10 finger slices.
Add into a container, and top with the vinegar, lemon zest and juice, and season with salt and pepper. Mix together and marinate in the fridge for at least 15 minutes.
Meanwhile, measure out the flour, and mix together in a bowl with a little salt. Set aside.
Prepare your mushy peas and vegan tartar sauce.
When the tofu is ready, take out individual fingers and lay them on top of a sheet of seaweed. Roll the finger over to wrap the nori on each side of the tofu finger, and slice the seaweed to size. It should stick due to the tofu being wet from the marinade, but you can wet your fingers for additional help. Repeat with each tofu finger.
Mix in the milk to your batter, measure out your breadcrumbs in a separate bowl, and fill a final bowl up with water to clean your fingers in between.
Start by dipping your tofu finger into the batter and coat evenly, and then coat in the breadcrumbs and set aside. Repeat with each finger.
Fill a large frying pan with 2cm deep of vegetable oil. Heat up until sizzling, reduce heat to simmer, and add in the tofu fingers. Keep an eye on these, and turn them over as soon as they go golden brown. Once ready, remove from the pan and start layering your sandwich.
Start by buttering two pieces of crusty bread, then layer up with ketchup, tofu fingers, mushy peas, and a dollop of tartar sauce.