Crispy sea sandwich
This recipe was created by Humane World for Animals’ expert chefs and approved by our team of registered dietitians.Click here to view and print the PDF version of this recipe.
Servings: 12
Serving size: 15.78oz
Ingredients
Tofu
- 4 1/2 cups Water
- 3 cups All-purpose flour
- 3 tablespoons Canola oil
- 3 tablespoons Old Bay seasoning
- 6 cups Tofu, extra firm, sliced into ½ ” thick, 4.4 ounce planks
Breading
- 3 cups Panko bread crumbs
- 1 1/2 cups All-purpose flour
- 1/3 cup Old Bay seasoning
Tartar sauce
- 3 cups Vegan mayonnaise
- 3/4 cup Dill pickle, diced or thinly sliced
- 3 tablespoons Dried dill weed
- 3 tablespoons Dill pickle brine
For service
- 12 Hamburger buns, sliced
- 6 cups Iceberg lettuce
Instructions
For tofu
- In a hotel pan combine water, flour, canola oil and old bay seasoning. Allow to sit for at least 5 minutes.
For breading
- In a separate hotel pan combine panko crumbs, flour, old bay seasoning and canola oil.
- First coat tofu in wet mixture, be sure to coat all sides and edges. Transfer to dry and follow same procedure.
- Preheat oven to 400°F. Place breaded tofu on a lined sheet pan and bake for 25-30 minutes or until golden brown and crispy; flip planks halfway through bake time.
For tartar sauce
- In a mixing bowl, combine vegan mayonnaise, pickles, dill weed and pickle brine. Reserve in cooler until service.
For service
- Spread 1 tablespoon of tartar sauce on each side of bun, place tofu on bottom bun, top with 1/4 cup of lettuce, followed by top bun.
Notes
Crediting: Each serving provides 2 oz eq meat/meat alternate, 2 oz eq grains, ⅛ cup other vegetable, and ¼ cup fruit.
*The nutrition information is an estimate based on general ingredients. These amounts will vary based on the products you are using.
Nutrition
Serving: 15.78oz | Calories: 772kcal | Carbohydrates: 83g | Protein: 28g | Saturated Fat: 4g | Sodium: 1255mg | Fiber: 8g | Sugar: 7g