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.
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.
Notes
Serves 3-4