Vegan Filet-O-Fish

theeburgerdude.com

Jesse Poole

16 oz. block of super firm or extra firm tofu

3 to 4 burger buns

3 to 4 slices of vegan cheese

subheading: FISHY MARINADE:

1 cup veggie broth

2 Tbsp chopped nori

1 Tbsp miso paste

1 Tbsp nutritional yeast

1 tsp fresh dill

1 tsp kelp granules

1 tsp caper brine

1 Tbsp rice vinegar

subheading: DRY DREDGE:

¼ cup flour

1 tsp baking powder

½ tsp garlic powder

½ tsp onion powder

Old Bay or salt to taste (I used a few pinches)

subheading: WET DREDGE:

⅔ cup unsweetened plant milk

1 Tbsp apple cider vinegar

2 to 3 Tbsp flour

subheading: BREADCRUMBS:

1 to 1 ½ cups breadcrumbs (or crushed oyster crackers)

Salt and pepper to taste (or more Old Bay)

subheading: TARTAR SAUCE:

1 cup vegan mayo

2 Tbsp dill (or sweet) relish

1 Tbsp chopped capers

1 Tbsp lemon juice

1 to 2 Tbsp fresh dill (chopped)

1 Tbsp chopped chives

2 cloves garlic (minced)

Salt and pepper to taste

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