Monday, May 4, 2015

Crispy "Fish" Sandwiches

I used to enjoy an occasional fish sandwich, sadly fried and full of fat. I decided to come up with my own "fish" filet sandwich that wouldn't ruin my healthy lifestyle.

Tofu Fish Sandwiches
(makes 3 sandwiches)

1 block firm tofu, drained and pressed
2 T. ground flaxseed meal
½ cup plant-based milk
1 cup whole wheat bread crumbs
1 t. kelp powder
1/8 t. garlic powder
1/8 t. onion powder
½ t. dried parsley
1/2 t. salt
1/8 t. black pepper
Whole-grain buns
Sliced tomatoes
Just Mayo Chipotle mayonnaise or ketchup

Drain and press tofu.
Measure your buns to see how wide to slice your tofu.
Slice into 3 filets. You may have extra pieces that you can batter and eat by themselves.
Mix ground flaxseeds with plant-based milk in a bowl large enough to hold the tofu filets and set aside.
Mix bread crumbs with seasonings.
Preheat oven to 375 degrees.
Dip each tofu filet into the ground flaxseed/plant-based milk mixture and then dredge into seasoned breadcrumbs. Lay on parchment paper-covered or non-stick foil-covered baking sheet.
Bake for 30-40 minutes, turning halfway through, until browned, crispy, and fairly firm.
Serve on buns with sliced tomatoes, lettuce, and chipotle mayo or ketchup.

NOTE: These could easily be sliced into strips and made into "fish" sticks.

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