Vegan Fish Burger
This simple copycat Vegan Fish Burger is coated in crispy breadcrumbs and filled with a flaky and succulent fishy tofu fillet. Healthy, gluten-free and plant-based and the ideal dinner to wow your friends and family!
Servings: 4 burgers
- 400 g firm tofu frozen then thawed
- 1 large nori sheet
- 8 tbsp cornstarch
- 1 tsp garlic powder
- 1 tsp onion powder
- 150 ml plant milk
- 200 g breadcrumbs
- 1 tsp salt
- Oil to cook
Squeeze out all of the water from the tofu between two chopping boards and leave to rest.
Cut into 4 squares.
Cut the nori sheet into squares that roughly fit the shape and size of the tofu fillets, using a dash of water to stick to the tofu.
Mix 4 tbsp cornstarch with the milk and leave aside.
Mix the remaining 4 tbsp cornstarch with the onion and garlic powders and dust the tofu.
Dip the dusted tofu in the cornstarch paste.
Then dip into a bowl filled with the breadcrumbs.
Bake for 30 minutes until brown, flipping halfway.
- Gluten-free breadcrumbs can also be used
- Additional spreads and fillings can be added alongside the tofu fish fillet in the bun
- Fillets can also be cooked using an air fryer or deep-fried – though deep-frying will increase the energy (calorie) content of this recipe.
Calories: 435kcal | Carbohydrates: 53g | Protein: 8g | Fat: 21g | Saturated Fat: 2g | Sodium: 968mg | Potassium: 160mg | Fiber: 3g | Sugar: 4g | Vitamin A: 147IU | Vitamin C: 3mg | Calcium: 144mg | Iron: 3mg