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Archive for January, 2007

tofu fish sticks

Wednesday, January 3rd, 2007

This post is dedicated to my friend Scott who has recently embarked on an experimental month of veganism. He actually figures it will be harder for him to go without fish than dairy and eggs, at least craving-wise (because we all know whey, etc., are hidden in so many common foods).

Today’s recipe for tofu fish sticks comes from Donna at the Yahoo! vegetarian_group and is reproduced with her permission. Thank you.

Here’s the original recipe verbatim. My modifications follow.

1 package of firm or extra firm tofu
1 tblsp kelp powder
1 cup cornmeal (to coat)
1/3 cup Braggs Aminos or soy sauce
1 tblsp Mrs. Dash, Spike, Old Bay or Vegit seasoning
1/3 cup water
Olive or Canola oil to coat the baking pan

“Dipping Sauce”
1/2 cup vegan mayo
1 tblsp nutritional yeast flakes
1/2 cup sweet pickle relish
1 tblsp sweet pickle juice

Cut tofu into long or short thin strips. Marinate in mixture of water, Braggs, seasoning and kelp powder for about 1 hour in the fridge. Combine dipping sauce ingredients in small bowl and refrigerate. Preheat oven to 400 degrees and use olive or canola oil to coat baking pan. Dredge the sticks in cornmeal (you can add seasoning & herbs to cornmeal if you like). Bake sticks in oven for 10 mins. Turn and bake for 10 more minutes. Let cool a few minutes before serving with dipping sauce.

The most obvious thing I did differently is to forgo the dipping sauce. It’s ketchup for me! But, it does sound good, and I might give it whirl some day. As it’s just me, I only used half a package of firm tofu, applying the classic freezing technique (freeze, thaw, press) to give it more texture and flavor-absorbing power. I adjusted the marinade to my low-sodium ways by omitting the soy sauce and substituing a nori/ginger blend for the kelp (a stocking stuffer from Mom). I like Spike, so kept that (their salt-free version). For the cornmeal crust, I only needed two Tablespoons of the coarse kind, to which I added some garlic/herb seasoning, a little McCormick’s salt-free “chicken” seasoning, and a touch of habanero powder, all adding up to another Tablespoon.

I really enjoyed these. It’s been a long time since I’ve had fish sticks, and these brought back pleasant childhood memories. :)

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