Macie

Day 3 of 7 The Tofu Sandwich Series: Vegan Filet-O-Fysh Sliders!

Makes: Approximately 12 sliders, depending on how thick you slice the tofu
Prep Time: 15 minutes (+ overnight marinating)
Cook Time: 10–15 minutes
Ingredients
For the tofu marinade:
1 block extra firm tofu
2 tbsp low sodium soy sauce
2 cloves garlic minced or jarlic
1 sheet nori, finely crumbled
.5 tsp grated ginger
1 tsp rice vinegar
.5 tsp lime juice

For the breading:
1/2 cup soy milk
1/2 cup all-purpose flour
1/2 cup panko breadcrumbs
1 tsp garlic powder
1 tsp onion powder
1/2 sheet nori finely crumbled (I find a food processor works best for this)
Salt to taste
Neutral oil for frying

For the tartar sauce:
1/2 cup vegan mayo
2 tbsp relish
1/2 tsp garlic powder
Dash of lemon juice
Pinch of salt

For assembling:
Approximately 12 mini slider buns
12 slices vegan cheddar cheese (I use 1 slice and cut it into 4 so you’ll use 4 slices total for this)
12 dill pickle slices
Homemade vegan tartar sauce

Instructions
1. Marinate the tofu: Press the tofu and cut it into small squares that will fit onto your mini slider buns. Mix soy sauce, garlic, nori, ginger, rice vinegar and lime juice. Add the tofu squares, cover and refrigerate overnight. The longer Thai sits the better!
2. Bread the tofu: dip in flour, then milk, then mix of bread crumbs or panko, garlic powder, onion powder, nori and salt.
3. Fry until crispy: Heat neutral oil in a pan over medium heat. Fry the tofu for 3 to 4 minutes per side, or until golden brown and crispy.
4. Make the tartar sauce: Mix vegan mayo, relish, garlic powder, lemon juice and salt until combined.
5. Assemble the sliders: Spread tartar sauce onto the bottom bun, add a crispy tofu filet, a slice of vegan cheddar cheese and a dill pickle slice. Finish with the top bun and enjoy!