1 (15 oz) block - extra-firm tofu
1 - lemon
1 tsp - salt
1/2 tsp - black pepper
7 tbsp - white wine vinegar
1 tbsp - Dijon mustard
3/4 cup - all-purpose flour
3/4 cup - unsweetened plant-based milk
1 cup - breadcrumbs
8 slices - fresh crusty white bread
tartar sauce- optional
ketchup- optional
dairy-free butter- for spreading- optional
olive oil- for frying
- Press the tofu using a tofu press | Leave for at least 30 minutes to drain and firm up before you start cooking
- Zest the lemon and squeeze the juice into the saucepan, catching the seeds with your other hand | Add the zest, 1/2 teaspoon of the salt, the black pepper, white wine vinegar, and mustard and mix | Drain any liquid from the tofu, cut it into 12 equal fingers, and add them to the pan, turning to cover | Leave to marinate for 30 minutes
- Meanwhile, make the batter | Pour the flour, remaining 1/2 teaspoon salt, and the plant-based milk into a bowl and whisk to a batter | Put the breadcrumbs into another shallow bowl
- Take the tofu fingers out of the marinade | Drop them into the batter and toss to coat completely | Transfer to the breadcrumbs and toss again, ensuring they are well covered | Place on a plate and set aside
- Now get ready to cook the tofu | Quickly rinse the saucepan and pour in the olive oil until it's 3/4 inch deep | Turn up the heat | Dip a wooden spoon into the oil and if bubbles form around the spoon, the oil is ready to cook | Carefully place the fingers in the oil and fry them in batches for 2-3 minutes, until golden and crispy all over | Transfer to the paper towels to soak up the excess oil
- Build the sandwiches | Lay half the bread slices on plates and butter them if you prefer | top with tartar sauce or ketchup, if using, the tofish fingers | Cut in half and serve