Tofu Fish Sticks Recipe

Name: Tofu Fish Sticks
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the Dry Mixture; 2 (14 ounce) packages firm tofu (pressed); 1 cup cornflour (flour made from corn meal); 2 cups panko breadcrumbs; 2 tablespoons nutritional yeast; 1/2 cup sea vegetables (flaked); 1/4 cup dried parsley; 1/2 cup breadcrumbs (seasoned); 1/4 teaspoon sea salt; For The Wet Mixture; 1/2 cup vegan mayonnaise; 3/4 cup plain soymilk; 1 tablespoon cornstarch (the white starch)

Servings: persons

For the Dry Mixture
2 (14 ounce) packages firm tofu (pressed)
1 cup cornflour (flour made from corn meal)
2 cups panko breadcrumbs
2 tablespoons nutritional yeast
1/2 cup sea vegetables (flaked)
1/4 cup dried parsley
1/2 cup breadcrumbs (seasoned)
1/4 teaspoon sea salt
For The Wet Mixture
1/2 cup vegan mayonnaise
3/4 cup plain soymilk
1 tablespoon cornstarch (the white starch)

1
Press the tofu as per the instruction in the recipe description. Preheat the oven to 400'F.
2
Line a baking sheet with parchment or a silpat sheet.
3
Mix the corn flour, panko, nutritional yeast, seaweed flakes, parsely, breadcrumbs and sea salt together in a pie plate.
4
In another pie plate mix the Vegenaise, plain soy milk and cornstarch so that there are no lumps in it.
5
Cut the tofu into 12 sticks. Roll each one in the wet mixture. Then roll them in the dry mixture.
6
Place on your lined baking sheet and bake for 30 minutes until nice and golden on the outside.
7
If you want a meatier texture, freeze the tofu and then thaw it and follow the recipe.
8
Serve with baked French Fries.
9
Bon Appetit!

583

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: For the Dry Mixture, 2 (14 ounce) packages firm tofu (pressed), 1 cup cornflour (flour made from corn meal), 2 cups panko breadcrumbs, and more.

Yes, Tofu Fish Sticks falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Tofu Fish Sticks

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions