Ah, to be young again. Playing in mud, getting into trouble for playing in said mud, and eating a whole bunch of bad for you nonsense, sometimes even the mud. Yes, it brings back a lot of memories. I think the reason I don’t have a sweet tooth any more, is because of the copious amounts of candy I ate as a child. My parents are horrible cooks, so my stable food growing up was a lot of junk food and fish fingers were one of the things my parents loved to “cook”.
These tofu fish fingers are so yummy and tastes so much better than a real fish finger. It doesn’t have that soggy factor with a side note of no flavour, that we all seemed to love so much as children. This is crunchy and bursting with flavour, I sprinkled more seaweed and salt over my tofu fingers for an extra fishy taste and of course I fried these for that extra naughty factor.
TOFU FISH FINGERS
- 1 package 350g extra firm tofu, pressed and patted dry
- 1/3 cup cornflour (for drenching
- 4 flax eggs (1/2 cup ground flax seeds with 3/4 cup water)
- 1/2 cup bread crumbs
- 3 tsp garlic powder
- 3 tbsp dehydrated onion flakes
- 1 tbsp fresh dill, chopped
- 3 tbsp nori flakes ( grind a sheet of nori in a blender)
- 1 tsp salt
- couple of grinds black pepper
- lemon for drizzling
Cut your tofu into fingers.
Whisk the flax seeds and water and let stand for a few minutes to thicken.
Combine the crumbs, garlic powder, onion flakes, dill, nori, salt and pepper in a shallow dish.
Drench the tofu fingers in the corn flour, dip into the flax seed eggs and coat in the breadcrumbs.
Heat a frying pan over medium/ high heat and shallow fry until golden brown, flip and repeat with the remaining tofu fingers.
Drizzle lemon juice over the tofu that extra yum factor!
If you want to go the healthy route: Bake the tofu fingers at 425 Degrees F/218 degrees C for 20 minutes until golden brown.
These are amazing served with daikon fries and a home-made sriracha fry sauce.