Ingredients (use vegan versions):
- 1/3 cup cornmeal
- 1/4 cup flour
- 1/4 cup vegan bread crumbs
- lemon pepper to taste, Italian or other preferred dry seasoning
- 12 oz. extra firm tofu
- 3 vegan whole wheat sandwich buns OR toasted bread
- 1/2 cup vegan mayonnaise substitute
- 2 teaspoon each of lemon juice, chopped pickle, and onion
- salt and pepper to taste
- fresh lettuce
- tomato slices
Directions:
Begin preparing your tofu by cutting
into about 1/2" thick slices. Press and
drain these well, then freeze overnight
to improve texture.
The next day, prepare your breading by
mixing cornmeal, flour, bread crumbs,
and your seasoning thoroughly in a
bowl. Bread your tofu slices
completely, and then deep-fry for about
five minutes or until completely cooked-
-times will vary based on your methods
and temperature.
Set your fillets aside to drain on a
paper towel as you prepare your "tartar
sauce'. Mix vegan mayo, pickle, and
onion well in a small bowl, then add
lemon juice, salt, and pepper to taste.
You might alternately just want to use
the vegan mayo; it's all up to you.
Spread as much as you like on half of
each bun, then layer up with lots of
crisp lettuce and juicy tomato slice. Add a
fillet, and voile!
Serves: about 3
Preparation time: roughly 20 minutes
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