The weekend was shaping up to be a decadent one (if you think Friday night was big, wait 'til you see what we ate on Sunday!), and we desperately needed some fresh salad in the middle of it. The lineup of mixed greens, carrot and cucumber sticks and red capsicum were flavoured with pickled ginger and a dressing like this one. The more filling feature, though, was a tray of oven-baked tofu 'fish' fingers developed by Jennifer of Vegan Lunch Box fame. She really works to perfect her inventions before releasing them to the salivating public, but it's always worth the wait. The fingers are golden and crunchy even though they're baked with just a spray of oil, and the spice mix is a revelation - I've never used garlic powder before but I can see it becoming a spice rack staple! If garlic-seasoned crumbs aren't enough to get your mouth watering, keep in mind that these also include corn and almond meal, paprika and pepper.
I made a few minor changes to the recipe for the sake of convenience - I bought dulse flakes because I couldn't find kelp, skipped the onion powder and used a bit of extra garlic, skipped the dill entirely, and used water instead of soy milk. The one shortcoming of my fish fingers was that they were a bit tough. I probably over-baked them, and I plan to experiment with other tofu textures in future. The brand I chose was a bit too firm and crumbly, I think.
Even with these minor glitches, our fish fingers proved to be rather addictive when dipped into vegan mayonnaise. Along with the above alterations, I'll have to grab some pickles and capers next time to upgrade my vegannaise to tartare sauce - then we'll have hit on the ultimate vegan 'fish' finger experience.
Want a shot at these? Head over to Schmooed Food for the recipe.