Best Easy Tofu Fillet Sandwich With Tartar Sauce Recipes

EASY TOFU FILLET SANDWICH WITH TARTAR SAUCE

Steps:

• For best results, press tofu and freeze overnight. Cut into 1/2 inch thick slices.
• Mix cornmeal, flour, bread crumbs, and your seasoning thoroughly in a bowl for breading.
• Coat tofu slices in breading, and fry in 1/4 inch of oil in a pan for about 5 minutes on each side.
• Remove from pan and drain on paper towel.
• Make tartar sauce by mixing mayo, pickle, and onion well in a small bowl. Add lemon juice, salt, and pepper to taste.
• Serve on a bun.

CRISPY VEGAN FISH FILLET SANDWICHES WITH TARTAR SAUCE

Steps:

• Grab one of your tofu blocks and cut about one third off of the end, so that the remaining portion is square. Cut the square in half, thickness-wise, so you have two square shaped slabs.
• Repeat using the other block of tofu. You'll be using the square shaped slabs for the sandwiches. Save the remaining tofu for another use.
• Whisk all of the ingredients for the marinade together in a small bowl or liquid measuring cup.
• Place the tofu slabs into a shallow dish and pour the marinade over them. Allow the tofu to marinate at room temperature for 30 minutes, or longer in the refrigerator.
• While the tofu marinates, stir the ingredients for the tartar sauce together in a small bowl. Cover and refrigerate the sauce until ready to use.
• When the tofu is almost finished marinating, whisk all of the batter ingredients together in a medium bowl.
• Stir the breading ingredients together in a separate medium bowl.
• Pour about a half inch of oil into a medium (preferably cast iron) skillet and place it over medium heat. Give the oil a few minutes to heat up.
• When the oil begins to shimmer, grab one of your tofu slabs. Dredge it in the breading mixture.
• Transfer the tofu slab to the batter mixture, and carefully dip both sides to coat.
• Return the tofu to the breading mixture and coat all sides a second time.
• Carefully place the tofu into the hot oil. Repeat for as many tofu slabs as you can fit into the skillet without crowding. You can cook the rest in a second batch.
• Cook the tofu slabs for about 5 minutes on each side, until golden and crispy.
• Transfer the cooked tofu slabs to a paper towel-lined plate.
• To serve, place a tofu slab inside each bun. Top with tartar sauce, lettuce, tomato, and pickle slices. Serve.

CRISPY FRIED TOFU SANDWICH

Steps:

• For the tofu: Slice the tofu in half widthwise and then across to create 4 large pieces. Arrange the pieces in a large microwave-safe airtight container (some overlap is ok) and freeze overnight.
• Remove the lid from the container and microwave the tofu on high, stopping every 2 minutes to pour off the water and check if the tofu is thawed, about 6 minutes,. Transfer the tofu to a strainer while making the brine.
• Whisk the pickle juice, chili powder, smoked paprika, sugar, and 1 teaspoon salt in the same airtight container. Gently press the tofu pieces between your palms to expel any excess water, then nestle in the brine in an even layer. Cover and marinate the tofu in the refrigerator for at least 1 hour or up to 8 hours.
• For the sandwich: Whisk the flour, cornstarch, baking powder, chili powder, garlic powder, onion powder, dried oregano, smoked paprika, and 1/2 teaspoon each salt and pepper together in a medium bowl. Stir in 1 to 2 tablespoons of the pickle brine to create clumps. Whisk the Dijon and maple syrup plus 2 tablespoons of warm water together in a separate small shallow bowl.
• Pour 2 inches of oil into a large high-sided skillet or a Dutch oven and set over medium heat until the oil reaches 350 degrees F.
• While the oil is heating, dredge the tofu. Remove one piece from the brine and toss in the flour mixture to coat, shaking off the excess. Dip in the Dijon mixture, making sure all sides are coated, then dredge in the flour again, pressing to adhere the flour. Transfer the coated tofu to a plate while coating the rest.
• Add all four pieces of tofu to the hot oil, leaving space between each piece. (Fry in batches if the skillet is getting crowded.) Fry until the coating is a deep golden brown, flipping the tofu halfway, about 5 minutes. Transfer the fried tofu to paper towels or a baking sheet lined with a wire rack to drain.
• Spread some Vegan Buffalo Mayo on the burger buns, add a piece of tofu to each and layer with some lettuce and dill pickles.
• Add the tofu, hot sauce, Dijon, lemon juice and 1 teaspoon salt to a blender or food processor. Blend on high, stopping to scrape the sides as needed, until the mixture is smooth, 3 to 5 minutes. Transfer to a pint jar or airtight container and refrigerate for up to 2 weeks.