Tofu Finger Sandwich with Minty Peas and Tartar Sauce

Amazing tofu finger sandwiches — these delicious fingers are crispy on the outside and squidgy on the inside — fun to make for friends or family.
Tofu finger sandwich with minty peas and tartar sauce

Tofu finger sandwiches — the delicious fingers are crispy on the outside and squidgy on the inside.

Served in a ciabatta bun with fresh and minty peas and creamy but tart tartar sauce. It’s an amazing taste and texture combination.

I have been meaning to create this recipe for ages — it’s such a fun and delicious way to eat tofu. I challenge even the most sceptical not to like this one.

Note — I made 6 very large chunky fingers — but you can make smaller ones for more portions.

I really hope you love this super tasty recipe.

Much love, Niki xx

The Recipe

Tofu finger sandwich with minty peas and tartar sauce

Tofu Finger Sandwich with Minty Peas and Tartar Sauce

Amazing tofu finger sandwiches - these delicious fingers are crispy on the outside and squidgy on the inside - fun to make for friends or family.
Prep time: 15 minutes
Cook time: 30 minutes
Serves 3-4
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Ingredients

  • 1 pack firm tofu drained and sliced into long finger shapes

For the batter

  • 130 g plain flour
  • 1 tbsp vegetable oil
  • 250 ml water

For the crumb

  • 100 g panko breadcrumbs
  • Pinch chilli flakes
  • 1 tsp turmeric
  • 2 tbsp sesame seeds
  • 1 tsp garlic granules
  • Pinch sea salt

For the flour dip

  • 50 g plain flour
  • 3- 4 ciabatta buns - depending on how large you make the tofu fingers
  • Vegetable oil for frying

For the tartar sauce

  • 3 tbsp plant based natural yogurt
  • Juice 1/2 lemon.
  • 1 tsp maple syrup
  • 3 tbsp dill pickles
  • 3 tsp mini capers
  • 2 tbsp dill chopped
  • Pinch each sea salt and black pepper.

Instructions

To make the minty peas

  • 200g frozen peas defrosted
  • Sea salt and pepper
  • 3 tbsp extra virgin olive oil
  • Squeeze lemon

To make the tartar sauce

  • Add all the ingredients to a bowl and mix to combine.

To make the crushed peas

  • Add all the ingredients to a food processor and blitz to combine.

To make the tofu fingers

  • First, make the batter by mixing the flour in a bowl with the water and oil to make a pancake batter style consistency.
  • In another bowl, mix the panko breadcrumbs, chilli flakes, turmeric, sesame seeds, garlic powder and salt
  • Add plain flour to a third bowl.
  • Slice the tofu into chunky fingers (I made 6 huge ones)
  • Now dip each piece in the flour, then the batter, then finally in the breadcrumbs.
  • Ensure the tofu is really well coated.

To cook the tofu fingers

  • Preheat a large frying pan over a medium heat and add the vegetable oil. When the oil is hot, fry for around 2-3 minutes on each side–or until the breadcrumbs are golden.
  • Once they’re cooked, place them on a tray.

To serve

  • Top the base of the buns with minty peas, then the tofu fingers, then the tartar sauce.
  • Place the lid on top.
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I'd love to hear your comments…

  • This looks fantastic. How much mint is required for the minty peas? I couldn’t see any listed in the recipe or ingredients list. Huge thanks for any clarification you can give.

    PS. Your puy lentil stew on a bed of hummus is a staple in my house. So delicious.

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