Vegan Fish Sticks are made with easy to find, simple ingredients. Coated with a breadcrumb/seaweed coating, they can be fried or baked. Perfect with Vegan Tartar Sauce!
I have been thinking about creating a vegan “fish” recipe for a long time now. I was never a huge fan of fish myself, in fact, I hated it as a kid. EXCEPT for fish sticks, you know, the frozen ones your mom would pop in the oven and serve for lunch.
So I thought creating a vegan version of fish sticks would be a perfect place to start! Let’s leave the fish in the ocean and eat tofu instead, shall we?
I worked hard to make this recipe as simple as possible. I didn’t want to have to marinate the tofu for hours or make you search for hard-to-find ingredients.
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- Extra-firm tofu
- Soy sauce
- Lemon juice
- Unsweetened non-dairy milk
- Seaweed snack sheets
How to make Vegan Fish Sticks
First, press your tofu. Once pressed, slice into sticks. Then, you are going to coat the sticks in flour and set aside while you make the other simple coatings.
In a bowl, whisk together the soy sauce, lemon juice and non-dairy milk. In a food processor or blender, add the breadcrumbs, seaweed sheets (1 or 2 packages for a fishier flavor). Blend until the seaweed is broken down and it’s all combined, then add to a bowl.
Dip the flour coated tofu in the liquid mixture, then in the breadcrumb mixture.
Bake or Fry
I do prefer frying these in a pan with some oil, but baking works pretty well too!
To bake, place on a lightly greased pan and cook for 40 minutes, flipping once halfway through, until golden and crispy.
To fry, place in a pan (cast iron preferred) with some oil and fry for 3-4 minutes on each side, until golden brown and crispy. Yum! I suppose you could deep fry them, but I just used a thin layer of oil to pan fry.
Serve with Vegan Tartar Sauce, for sure! And ketchup.
I also recommend eating vegan fish sticks along with some fries, either Potato Wedges or even a bag of frozen fries to make things easier.
Leftover fish sticks will keep in the refrigerator for 2-3 days. Simply reheat in the oven, on the stovetop or in an air fryer if you have one.
Vegan Fish Sticks
- Press the tofu by wrapping in paper towels (or a clean dry tea towel). Place a plate or pan on top of the wrapped tofu, and put a couple of heavy books on top of that. Let the tofu press for at least 30 minutes and up to an hour.
- For Baking: Preheat the oven to 400 degrees F and lightly grease a large pan (I used spray oil).
- Once the tofu is done pressing, slice it into sticks. Add the flour to a bowl, then coat the tofu sticks in the flour. Set the flour-coated tofu sticks on a cutting board or other clean surface while you prepare the rest of the coatings.
- In another small bowl, whisk together the soy sauce, lemon juice and non-dairy milk. Set aside.
- In a blender or food processor, add the breadcrumbs, seaweed snack sheets and salt. Use two full packages for a fishier taste, or one package for a less fishy taste. Blend until the sheets are broken down and it is all well combined. Add to a bowl.
- Dip the flour-coated tofu sticks into the wet mixture, then immediately coat in the breadcrumb/seaweed mixture.
- To Bake: Place on the greased pan and bake for 40 minutes, flipping once halfway through, until crispy and golden.
- To Fry: Heat a large pan (cast iron preferred) over medium-high heat. Fry the tofu in a fair amount of oil, for 3-4 minutes on each side, until golden brown and crispy.
- I used seaweed snack sheets because they are easy to find and I usually have them on hand. If you prefer, you can use nori sheets instead, to taste. Kelp powder would likely work as well.
- These definitely taste a lot better when fried in a pan, but are quite delicious baked as well.
- It is almost essential that you dip the vegan fish sticks in tartar sauce, so make a batch while you are at it.
- Leftover "fish" sticks will keep in the refrigerator for 2-3 days. Reheat in the oven, in a pan or an air fryer if you have one.