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Vegan fish finger sandwich

Vegan 'Fish' Finger Sandwich

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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
  • 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

  • 1 Slice the tofu into finger sized pieces, not too small as they may fall apart.
  • 2 Place the tofu in a bowl with the juice of half a lemon, a large pinch of sea salt, and 1 tablespoon vegan fish sauce/soy sauce/aminos. Place in fridge for at least 30 mins, or as long as possible
  • 3 Take a large plate and carefully pour the breadcrumbs onto it
  • 4 Once marinated, press the tofu fingers carefully onto it, turning so all sides are completely covered, and no tofu is showing through. Set aside
  • 5 Add your frozen peas to a bowl and follow cooking instructions
  • 6 Once cooked, blend or mash along with a spring of fresh mint chopped finely, and a squeeze of lemon and a little butter to your preferred consistency
  • 7 Take a large frying pan onto a medium heat until the oil starts to bubble
  • 8 Carefully place your tofu fingers into it and gently turn them with a spatula until each side has browned, and take them off the heat
  • 9 Add in one tablespoon of Hellmann's vegan mayo into a bowl and chop the cornichons into small chunks with a squeeze of lemon juice and a pinch of salt and pepper to taste. You can add any more of the above ingredients to achieve the consistency or flavour you prefer
  • 10 Toast the bread or leave it soft