A fish-flavoured burger filling made from tofu, suitable for vegetarians and vegans. You can serve this in slices as a vegetarian main for a seafood dinner or also cut into chunks and used in stir-fries.
Something else. ATTENTION: If you want your "fish" patties to turn out with more of a meat texture, purchase firm or extra firm tofu and freeze it before using. Then, thaw it in a colander and squeeze ALL the liquid out of it before you slice it. If you do not squeeze out the liquid, you will end up with a patty that is mushy and the breading WILL NOT STICK. If you are using the traditional block of tofu, slicing it into 5 or 6 slices also helps. Kelp powder is made from ocean kelp and adds lots of nutrients plus gives it more of a "fish" flavour. If you don't use it, its still good, but don't expect too much of a "fish" flavour. Excellent recipe if you use these tips! Thanks for a great recipe for vegetarians!!! - 29 Sep 2008
Something else. This was my first attempt cooking tofu, and it was a huge success! I used "roasted garlic and savoury spices" breadcrumbs, and I think that really added to it! I also baked it for 10 minutes longer than suggested because I wanted it firmer. It was great though, and I definetly plan on making this again! - 29 Sep 2008
Something else. Great recipe. I added a little extra garlic powder and paprika to the bread crumb mixture. Pan fried the 'filets' in olive oil instead of baking and used store bought mayonnaise spread. My husband likes warm condiments and cheese so I put the sandwhich in the toaster oven with a slice of cheddar cheese. We are both big fans of tofu, really enjoyed this recipe and will definitely make again, Thanks! - 29 Sep 2008