So, I haven’t blogged in quite a few days… all of this warm summery weather and unusually high temperatures has been keeping us outside pretty late. We’ve also been busy working on the yard by doing some light landscaping… planting flowers… starting our herb garden… trimming our peach trees… weeding the front bed… and of coarse we have also spent lots of time just being together playing outside (mostly swinging).
We’re trying to do our part to stimulate the economy by visiting some of our favorite local restaurants too, which is always fun and usually leaves us with delicious leftovers 🙂 Man, this great weather has really been putting me in the mood for a visit to the ocean… but since a beach vacation isn’t in my near future, I decided to make my own ocean experience with these “fish” patties!
After I whipped up this quick yummy 3-ingredient tartar sauce, I realized just how essential the sauce is – it is the sauce that really makes this fish taste for me… probably because the only fish I ate as a kid that I actually liked were frozen fish sticks with tartar sauce!
These breaded tofu “fish” cakes turned out really great and they can also be made fish stick style, which is how I made them for the kids… My husband and I ate our’s as filet sandwiches on a bun with tartar sauce and a slice of vegan american cheese. My husband has since told me his mouth was salivating in anticipation of his next tofu “fish” sandwich, which makes me really happy 🙂 We may make these again for a Dinner and a Movie night and eat them while we watch Shark Tale, the Little Mermaid or maybe (Not) Finding Nemo!
Mix and chill:
- 1/4 cup vegan mayonnaise (I like Veganaise)
- 2 heaping Tbsp sweet relish, excess liquid drained off
- 1/2 tsp mustard (I used Dijon)
First press your block of tofu, then cut it into 4 slices lengthwise and marinate your tofu in a large tupperware or shallow bowl for as long as possible in this mix:
- 1 cup water & 2 heaping tsp kelp granules or kelp powder (you will need more for coating, see below)
After marinating the tofu, dredge the tofu slabs through the mix below thoroughly and pan fry them in a little olive oil. You can also bake these for about 40 minutes at 400 if you prefer, flipping halfway through.
- 1/2 cup yellow cornmeal
- 1 cup panko bread crumbs
- 1 tsp garlic powder
- 1 tsp paprika
- 1 Tbsp nutritional yeast
- 1/4 tsp sea salt
- 1 Tbsp kelp granules or powder
- 4 hamburger buns, 4 slices vegan cheese
* I recommend sprinkling a little extra kelp over the top of the filets as you pan fry them for the ultimate ocean experience! *