Nostalgia on a plate
Occasionally, as a vegan, you get the question. No, not the where do you get your protein-one, but the "but, like, don't you miss meat?" Well no. I do not. It is pretty much narrowed down by this feisty quote I sometimes cross on instagram "anything you can have, I can have vegan". I mean, people have even come up with rice paper bacon? However, some dishes are just like nostalgia on a plate and for those we just opt out the animal ingredients. Like with the classic f"sh sticks, or in this case, tofu fingers.
Here are some handy tricks to make your f*sh fingers extra extra crispy:
- Press the tofu properly
- Use panko AND breadcrumbs. The big panko crumbles combined with the teensy bread ones will make sure every inch of tofu is covered.
- Use plentiful of oil - and make sure it is properly heated before starting!
Potato mash in all its glory, cauliflower does make for a nice runner-up. If you ask me, this cabbage flower has a undeservingly bad rep considering how it turns into such a buttery kind of divine once cooked. (If you do not believe me, try out these cauliflower tacos!)
Tofu F*sh Sticks with Cauliflower Mash & Stewed Spinach
- 500 grams cauliflower, fresh or frozen
- 4 tbsp dairy-free butter
- 1 dl plant based cooking cream
- salt + pepper to taste
- 1 block firm tofu
- 1 part flour
- 1 part bubble water or beer
- a pinch each of salt and turmeric
- 1 tsp baking soda
- rapeseed or other neutral oil, for frying
- 2 dl breadcrumbs and panko
- Start by draining and pressing the tofu. Once ready, cut into fingers. From one block of tofu I generally get 8 sticks.
- Combine bubble water/beer, flour, salt, turmeric and baking soda to a thick paste. Let sit for 5 mins.
- Heat a generous amount of oil in a large skillet and prepare a plate layered with kitchen roll.
- Tenderly turn the tofu in the frying batter, before turning over in the breadcrumb-panko mixture.
- Fry for a couple of minutes on each side, until tofu sticks catch a nice golden brown colour. Remove from skillet and place on kitchen roll to drain excess oil.
Bring cauliflower to a boil in a medium sized sauce pan. Once tender, drain water and add cream + butter and seasonings. Mix smooth with a stick blender.
Serve with stewed spinach or green peas, fresh lemon wedges and a dill sauce. Bon appétit!