Vegetable oil for frying(peanut oil is quite nice)
1 cup soy or almond milk
Juice of 1 lemon
1 container firm tofu,frozen,thawed, and pressed (important step)
3/4 c. Zatarain's Crispy Southern Style Seasoned fish Fry
Ground black pepper
Hot pepper sauce (optional)
Prepare Tofu:
Freeze tofu (I toss the entire carton as is into the freezer),thaw, and press well. Tofu should be firm and nice and dry.If you don't own a tofu press,a towel and any heavy object (I use my slow cooker)placed on top will work just as well.
Slice tofu into fish stick shapes or squares ,(which work nicely if you wish to make a tofish sandwich), about 1/2 inch in thickness.
Prepare three plates, one for the milk,one for the fish fry mix,and another for the tofu slices.
Place sliced tofu on a plate,squeeze lemon juice over slices,and allow to marinate for about ten minutes.Sprinkle with black pepper.
Dredge by placing tofu in fish fry,milk,fish fry, in that order. On the last step,press tofu firmly into fish fry mix,coating both sides well.
Place tofu back on plate,put plate of tofu in the fridge for about one hour (this steps helps the fish fry to adhere to the tofish and is very important to assure the breading stays on ).
Frying tofish:
Heat a little oil to large skillet (about 1/3 full). Fry tofish,turning to cook on both sides,about 2-3 min on each side. Drain on paper toweling. Serve with mustard dip or cocktail sauce and a splash of hot pepper sauce if desired.
Mustard Dip:
1/2 c vegan mayo
3 TBS spicy or plain mustard
2TBS sugar or 1/2 tsp agave
2 sprinkles dried dill (optional)
If you prefer, you may make your own cornmeal coating:
1 cup soy or almond milk
Juice of 1 lemon
1 container firm tofu,frozen,thawed, and pressed (important step)
3/4 c. Zatarain's Crispy Southern Style Seasoned fish Fry
Ground black pepper
Hot pepper sauce (optional)
Prepare Tofu:
Freeze tofu (I toss the entire carton as is into the freezer),thaw, and press well. Tofu should be firm and nice and dry.If you don't own a tofu press,a towel and any heavy object (I use my slow cooker)placed on top will work just as well.
Slice tofu into fish stick shapes or squares ,(which work nicely if you wish to make a tofish sandwich), about 1/2 inch in thickness.
Prepare three plates, one for the milk,one for the fish fry mix,and another for the tofu slices.
Place sliced tofu on a plate,squeeze lemon juice over slices,and allow to marinate for about ten minutes.Sprinkle with black pepper.
Dredge by placing tofu in fish fry,milk,fish fry, in that order. On the last step,press tofu firmly into fish fry mix,coating both sides well.
Place tofu back on plate,put plate of tofu in the fridge for about one hour (this steps helps the fish fry to adhere to the tofish and is very important to assure the breading stays on ).
Frying tofish:
Heat a little oil to large skillet (about 1/3 full). Fry tofish,turning to cook on both sides,about 2-3 min on each side. Drain on paper toweling. Serve with mustard dip or cocktail sauce and a splash of hot pepper sauce if desired.
Mustard Dip:
1/2 c vegan mayo
3 TBS spicy or plain mustard
2TBS sugar or 1/2 tsp agave
2 sprinkles dried dill (optional)
If you prefer, you may make your own cornmeal coating:
- 1/2 cup yellow cornmeal
- 1/2 cup corn flour or all purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoons paprika
- 1/4 teaspoon garlic powder
- 1/4 tsp cayenne
- 1/4 tsp lemon pepper
