300g firm (cotton) tofu
3 tbsp soy sauce
1 sheet of nori (toasted seaweed)
1 x 400g can of chickpeas (the water in the can is used as aquafaba – but don’t waste the chickpeas! Keep them refrigerated in a container, and save them for another recipe!)
100g Amisa Protein Lentil Crispbread, crushed
¼ tsp salt
Oil for shallow frying
1 x Amisa Olive Ciabatta, halved
Romaine lettuce leaves
4 gherkins, sliced
For the vegan tartare sauce:
4 tbsp vegan mayo
1 small gherkin, finely diced
1 small shallot, finely diced
1 tbsp capers, finely diced
2 tsp wholegrain mustard
A squeeze of lemon
Salt and pepper, to taste
- Preheat the oven to 200/180C fan.
- Press the tofu by wrapping the block in a clean tea towel or some kitchen roll, and placing it on a large plate. Place something heavy such as a frying pan on top and leave for 30 mins.
- Cut the pressed tofu into rectangular blocks, about 1 cm wide and cut the nori into strips so that the size matches the sides of the tofu.
- Prepare 3 shallow bowls. Place the soy sauce in the first bowl, aquafaba in the second and the crushed crispbreads mixed with the salt in the third. Coat each tofu strip in the soy sauce, then place a nori strip on each side of the tofu finger – the nori strips should stick as the tofu is moist.
- Then, coat each tofu strip in the aquafaba and finally the crushed crispbreads. For a thicker coat, repeat these two steps again.
- Add the tofu strips onto a baking tray, and bake in the oven for 20 minutes, turning halfway. After 10 minutes, slice the ciabatta halves in half lengthwise, and place all 4 pieces under the grill for 10 minutes.
- To make the vegan tartare sauce, combine all ingredients together in a small bowl and season with the salt and pepper to taste.
- Place a spoonful of the homemade vegan tartare sauce on the bottom half of each bun. Top with a layer of the vegan fish fingers, sliced gherkins and a generous handful of romaine lettuce. Serve and enjoy as a nostalgic gluten free lunch!