How long does beer battered tofu 'fish' sandwich [vegan] take to bake?

Baking time is typically 30-45 minutes depending on size and oven.

Can I make beer battered tofu 'fish' sandwich [vegan] without a mixer?

Yes, you can mix by hand, though a mixer saves time and effort.

Can I substitute the protein in beer battered tofu 'fish' sandwich [vegan]?

Absolutely! Use chickpeas, beans, or another protein of choice. Adjust seasoning to match.

How long does beer battered tofu 'fish' sandwich [vegan] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

Is beer battered tofu 'fish' sandwich [vegan] gluten-free?

Check that all ingredients are gluten-free certified. This recipe is naturally plant-based and can be made gluten-free.

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Beer Battered Tofu ‘Fish’ Sandwich
[Vegan]

GC By: Gabrielle St. Claire

Author Bio

Gabrielle is the founder and creator of Labeless Nutrition, where she shares cutting-edge plant-based recipes,... Read More

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Vegan Beer Battered Tofu ‘Fish’ Sandwich

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Beer Battered 'Tofu' Fish Sandwich [Vegan]

Dairy Free

Vegan

This sandwich needs no pitch because it is everything you dreamed of and more. If you long for that faux fish sammie, you have to try this beer-battered tofu "fish" sandwich. The tofu is coated in a crispy batter and paired with fresh slaw between two fluffy buns. Add a... Read More

Ingredients You Need for Beer Battered Tofu ‘Fish’ Sandwich [Vegan]

For the Sandwiches:

2 cups flour, plus additional for frying
1 teaspoon sea salt
3/4 cup beer
3 tbs vegan egg replacer
1/2 cup almond milk
3 teaspoons baking powder
Vegetable oil, for frying
4 buns
1 14-ounce block extra firm tofu
1 cup red cabbage
1 cup white cabbage
1/2 cup sliced radishes
3 tablespoons malt vinegar

For the Tartar Sauce:

2 tablespoons relish
1 tablespoon capers, chopped
3/4 cup vegan mayonnaise
1 bunch flat-leaf parsley
1/2 bunch dill
1 lemon
3 tablespoon Dijon mustard
Salt and pepper, to taste

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How to Prepare Beer Battered Tofu ‘Fish’ Sandwich [Vegan]

In a large pot, add oil over medium/high heat. Squeeze the water out of the tofu with paper towels. Slice into books and set aside. Prepare three bowls. combine the dry ingredients in one bowl (salt, baking powder, and flour). In another bowl combine the vegan egg with almond milk, then add to a bowl with beer.
Whisk smooth. Continue to stir to remove all the clumps. Now add the beer to the flour mixture gradually. Leave the third bowl with just flour.
Test the oil to ensure it's hot enough. Throw in a small piece, it should sizzle.
Once ready, dip the tofu strips in additional flour from the third bowl, and then the vegan egg/beer mixture, and fry for 2-3 minutes or until golden brown.
Finish until all pieces are fried.
Chop everything fine, then add juice of the lemon, mayonnaise, and mustard.
Combine and season to your taste. Refrigerate until ready to serve. This will keep in an airtight container for a few days, just give it a stir when you are ready to use it. Chop the cabbage and radish and toss in malt vinegar and season with salt and pepper. Set aside
To assemble, top the bottom bun with the tarter sauce, then layer the tofu, then the cabbage and radish mixture, and serve.

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