Tofish Fingers

A fond memory for lots of us Aussies out there is eating fish and chips at the beach. Well, it sure is a fond memory for me and many others in my family, anyway! It was a ritual, almost expected, especially when we visited my gorgeous Nan at her home along the north coast.

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But since transitioning to a plant-based lifestyle, it is basically impossible to get a vegan ‘fish’ and chip meal, without supplementing with faux meats! And let’s face it, while they can be delicious and a satisfying treat, faux meats are expensive and filled with lots of unnecessary fillers, most of which end up causing a sluggish, ‘heavy’ feeling, and just aren’t that great for the body.

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So in my quest to find a decent, inexpensive, but still nourishing and delicious substitute to satisfy the ‘fishy’ needs, I came up with these tofu-based ‘fish’ fingers, or as I like to call them, ‘tofish’! Of course the finger shape isn’t 100% necessary – they can be made into any shape of your choice – but I chose fingers to keep it fun and well, to tap into our inner children. Nothing like a big plate of fish fingers, am I right?!

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To achieve a ‘fishy’ flavour,Β  the tofu is wrapped in a thin coating of nori and a light squeeze of lemon juice is added to the wet crumbing mixture for that slightly acidic flavour that you often find with seafood. As for the crumb, I’ve used crumbled Orgran Health + Nutrition Chia CrispibreadΒ in order to keep these fingers lighter in flavour and texture, but also easier to digest (unlike most crumbs) as all Orgran products are completely gluten free!

Now to serve, you can really do whatever you fancy. I feel like chips of some description are a necessity, but of course these fingers can be served as a side to salad, or even on their own as a protein-packed snack with optional dipping sauce of your choosing. In the photos, I’ve pictured a serve of homemade sweet potato chips, and my Nutty Apple Slaw, but I leave you to your imagination!

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I’m still amazed at the texture, consistency and flavour these fingers hold in regards to their fishiness, so please, don’t be put off by the use of tofu. I can confidently say you will be pleasantly surprised at how unlike tofu these taste. So give them a chance, and I look forward to seeing your re-creations!

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RECIPE: Tofish Fingers
Vegan. Gluten Free.

250g firm tofu
1/2 cup aquafaba
1 tsp sesame oil
1 tsp lemon juice
5 x Chia Crispibread
3 x nori sheets
Pinch of salt
Cracked pepper

  1. Preheat the oven to 200Β°C, and lightly spray a flat tray with oil of choice. Crush the crispibread into a crumb coating and mix with salt and pepper. Place on a flat plate and set aside.
  2. Cut tofu into roughly 1cm thick fingers along the width .Cut the slices in half along the length. Also set aside.
  3. In a bowl, whisk together the aquafaba, sesame oil, lemon juice and salt and pepper.
  4. Place two fingers of the tofu along the width side of one nori sheet and roll until a single layer of nori is covering the tofu fingers. Cut off the overhanging nori. Using that same sheet of nori, repeat the steps with two new fingers of tofu. One sheet of nori can coat roughly 6 fingers.
  5. Once all the tofu is covered, dunk each into the pre-prepared wet mixture before coating in the Chia Crispibread crumbs, and placing on the oiled tray. Gently spray the tray and crusted fingers with a little extra oil spray.
  6. Cook the tofu fingers for around 20 minutes, turning them over half way through to ensure maximum crispiness! Remove from the oven, and serve as desired!

Happy eating, my non-fishy friends πŸ™‚

Ash x

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