Makes 4 Sandwiches || Ready in 29 minutes
Growing up in Sheepshead Bay, Brooklyn, I became an expert on fish sandwiches. From fast food to clam bars, they were everywhere. And while everyone else ordered burgers, I was the kid happily eating the fillet sandwich. So yes, I take the fish sandwich very seriously. And so should you.
These vegan fish sandwiches deliver the full fishwich experience using tofu and a few smart ingredients. Extra-firm tofu is cut into triangle fillets, marinated with nori and fresh dill, then breaded and pan-fried until golden and crispy. The result is a tofu fish sandwich with a chewy, satisfying bite and a subtle ocean flavor.
Pile the crispy tofu onto a soft bun with quick tartar sauce, crunchy red cabbage, and dill pickles and you have a vegan fish sandwich that really scratches that fast food fishwich itch.
Nori is the secret (sea-cret?) that makes it work. When it’s crumbled into the marinade it gives the tofu that gentle seafood taste. It only needs about five minutes to soak, which gives it just the right amount of ocean kissed flavor.
The tartar sauce takes about a minute to make and uses the reserved dill from the marinade so nothing goes to waste. The whole recipe comes together in under 30 minutes, making it an easy weeknight dinner when you want something crispy, briny, and very sandwich-able.
This tofu fish sandwich recipe comes from my new cookbook, The 29-Minute Vegan, where every recipe comes together in 29 minutes or less.
More Brilliant Ideas for Serving the To-Fish
The sandwich is great, but don’t sleep on the tofu fillets all by themselves.You can double the tofu recipe easily if you want!
- Go full fish and chips: serve the fillets with crinkle-cut fries, malt vinegar, and tartar sauce on the side.
- Tuck sliced fillet into warm corn tortillas with shredded cabbage, pickled onions, avocado and a squeeze of lime for a to-fish taco. Don’t forget the hot sauce.
- Go Southern catfish style: serve the fillets alongside garlicky grits and garlicky sautéed kale (or your fave collard recipe) with a few lemon wedges (and hot sauce, once again)
- Serve the fillets over rice with sliced avocado, sesame seeds, cucumber, and extra nori flakes for a sushi-inspired bow (Um, hot sauce, too please)
- Plate the fillets alongside roasted potatoes and sautéed greens or green beans for a proper dinner.
- Serve over Caesar salad. Or any salad, really!
- Load the fillets into a crusty French roll for a to-fish po’boy with shredded lettuce, tomato, pickles, and mayo or (you guessed it) hot sauce. Actually, both!
Vegan Fishwich Sandwich FAQ
What if my nori won’t crumble? If it’s absorbed any moisture it gets bendy instead of crispy. Just cut it into tiny pieces with scissors instead. Same result.
Can I bake these instead of pan-frying? You can. Bake at 400°F on a parchment-lined sheet for about 20 minutes, flipping halfway. They won’t get quite as crispy as pan-fried but they’re still good.
Can I make these gluten-free? Yup. Use gluten-free breadcrumbs (gf panko is great) or crushed rice cereal for the breading, and swap the buns for gluten-free bread or wrap the fillets in a gluten-free tortilla instead. Make sure your tamari is gluten-free. Don’t use soy sauce.
Can I make the tartar sauce ahead? Yes. It keeps in the fridge for up to 5 days and honestly gets better as the flavors meld.
Can I press the tofu instead of just patting it dry? It’s not necessary here, promise. The marinade is thin and absorbs quickly. A good pat-down with a paper towel is enough.
What kind of bun should I use? Soft white buns are the classic fish sandwich move. Potato rolls work great too. You want something that squishes a little.Can I air fry these? Yes. Air fry at 375°F for about 15 minutes, flipping halfway through. Give them a light spray of oil before cooking.
To-Fish Sandwiches with Tartar Sauce
Ingredients
For the to-fish:
- 1 14-ounce block extra-firm tofu, drained, patted dry with a paper towel
- For the marinade:
- ¼ cup tamari or soy sauce
- ¼ cup olive oil plus additional for cooking
- 1 sheet nori
- Handful fresh dill about 1 cup loosely packed
For the breading:
- 1 cup dried breadcrumbs
- ¼ cup nutritional yeast
- 1 tablespoon cornstarch
For the tartar sauce:
- ¾ cup mayo
- 3 tablespoons dill pickle relish
- Reserved 2 tablespoons fresh dill
For serving:
- 4 soft white bread buns
- Shredded red cabbage no more than a cup
- Sliced dill pickles
Instructions
- First, create the triangle fillets: Place the tofu block on a cutting board. Slice the block diagonally (corner to corner) to create two triangular blocks. Turn the triangular blocks cut side down. Slice each block lengthwise, from the pointed end to the base, to create four triangular slabs.
- Make the marinade: In a wide bowl, mix together the tamari and oil. Crumble up the nori sheet as finely as you can, place it in the bowl, and give it a stir. Finely chop the dill, and reserve 2 tablespoons for the tartar sauce. The rest, place in the marinade.
- Place the tofu triangles in the marinade and let them absorb the liquid for about 5 minutes, giving a stir halfway through.
- In the meantime, make the breading: Mix together the breadcrumbs, nutritional yeast, and cornstarch on a wide plate.
- Make the tartar sauce: Mix together the mayo, relish, and dill in a small bowl and set aside.
- Time to cook the tofu. Preheat a large heavy-bottomed skillet over medium heat. Take a triangle fillet and shake off excess marinade. Dip into the breadcrumb mixture and press to get it nicely coated. It won’t be perfect and that is just fine. Do the same for the remaining pieces.
- Drizzle about 1 tablespoon of oil into the pan. Cook the tofu pieces for about 4 minutes on each side, drizzling a little extra oil into the pan as needed, until they are golden brown and crispy.
- To serve: Toast or warm each bun, if you like. Spread each side of the bun with tartar sauce. Place a sprinkle of red cabbage on the bottom. Top with a tofu fillet. Place some pickles on top and close the bun.
