Vegan 'Fish' Finger Sandwich
-
Brew time
mins -
Chill time
mins -
Cooking Time
mins -
Difficulty
-
Freeze time
mins -
Makes
-
Marinate time
mins -
Oven time
mins -
Prep time
mins -
Serves
people -
Total time
mins -
Wait time
mins
A delicious, easy to make Tofish finger sandwich, with lashings of delicious homemade Hellmann’s Vegan Mayo Tartare sauce and breaded tofu fish fingers.
Recipe and imagery development courtesy of Life_by_Ms_Lewis
Ingredients
- 2 slices sourdough bread per sandwich
- 3 20 gram slices firm tofu approx 1/2 cm thick
- 1 tablespoon coconut aminos or vegan fish sauce
- 1/2 lemon
- 2 tablespoons cooking oil
- medium handful of fresh mint
- large handful of frozen peas
- 3 leaves iceberg lettuce shredded or whole
- 1 good-quality tomato per sandwich
- 2 tablespoons breadcrumbs per sandwich
- 1 tablespoon Hellmann’s® Vegan Mayo per sandwich
- 3 gherkins or cornichons
- 4 mint leaves
Nutritional information
Amount per serving
Energy (kcal)
806kcal
Energy (kJ)
3374kJ
Protein (g)
22.7g
Carbohydrate incl. fibre (g)
84.7g
Carbohydrate excl. fibre (g)
75.4g
Sugar (g)
12.7g
Fibre (g)
9.9g
Fat (g)
43.8g
Saturated fat (g)
6.7g
Unsaturated fat (g)
35.4g
Monounsaturated fat (g)
21.2g
Polyunsaturated fat (g)
5.5g
Trans fat (g)
0.1g
Cholesterol (mg)
0mg
Sodium (mg)
2515mg
Salt (g)
6.29g
Vitamin A (IU)
2228IU
Vitamin C (mg)
36.6mg
Calcium (mg)
332mg
Iron (mg)
7.43mg
Potassium (mg)
831mg