Tofish Finger Sandwich

A true shining star of a sandwich, this is our take on the classic British fish finger, combined with a quick tartare sauce and delightful Mashy peas. Make more of the tartare sauce to keep in your fridge - it is great with our double-cooked chips or baked potato. The Tofish fingers will keep really well in the freezer too.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Press the tofu using a tofu press or place it between two clean tea towels, lay it on a plate and put a weight on top. Leave for at least 30 minutes to drain and firm up before you start cooking.

Step 2

Pour the peas into a heatproof bowl, cover with boiling water and leave for 5 minutes to thaw.

Step 3

In another bowl, combine the olive oil, salt and mint jelly or sauce.

Step 4

Drain the peas, tip them into the mint mixture and stir through. Crush the peas with a fork or give them a quick blitz with a stick blender.

Step 5

Put the dairy-free mayo in a small mixing bowl. Finely chop the capers and gherkins, add them to the bowl and stir everything together.

Step 6

Taste and season with the salt and lemon juice, catching any pips in your other hand as you squeeze the lemon in half. Give it a good mix and you are ready to serve.

Step 7

Zest the lemon and squeeze the juice into the saucepan, catching any pips with your other hand. Add the zest, 1/2 teaspoon of the salt, the black pepper, white wine vinegar and mustard and mix. Drain any liquid from the tofu, cut it into 12 equal fingers and add them to the pan, turning to cover. Leave to marinate for 30 minutes.

Step 8

Meanwhile, make the batter. Pour the flour, remaining 1/2 teaspoon salt and the plant-based milk into a bowl and whisk into a batter. Put the breadcrumbs into another shallow bowl with the crumbled nori sheets.

Step 9

Take the tofu out of the marinade. Drop them into the batter and toss to coat completely. Transfer to the breadcrumbs and toss again, ensuring they are well covered. lace on a plate and set aside.

Step 10

Now, get ready to cook the tofu. Quicky rinse the saucepan and pour in the olive oil until it's 2cm deep. Turn up the heat. Dip a wooden spoon into the oil and if bubbles form around the spoon, the oil is ready to cook. Carefully place the fingers in the oil and fry them in batches for 2-3 minutes, until golden and crispy all over. transfer to the kitchen paper to soak up the excess oil.

Step 11

Build the sandwiches. Lay half the bread slices on plates and butter them if you prefer. Top with Speedy Tartare Sauce and ketchup if using, the Tofish fingers and Mashy Mashy Peas. Cut in half and serve.

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