Vegetarian “Fish Finger” wraps
This one goes out to all our veggie brothers and sisters out there that are craving that fish fix but can’t quite bring themselves to do it. We understand, and we have the perfect fix for you!
Ingredients
For the tofu "fish finger"
- 1 block firm tofu
- ¼ cup flour
- 1 egg
- 1 cup Diamond coat n' cook breadcrumbs
- cooking oil for shallow frying
For the mushy peas
- 1 cup fresh or frozen peas
- juice of ½ lemon
- 1 tbsp Olivado extra virgin olive oil
- A handful of Superb Herb fresh mint
For the tartare sauce
- ½ cup mayonnaise
- A handful Superb Herb parsley
- ½ cup sliced gherkins
- juice of ½ lemon
- salt
For the wraps
- 4 wraps
- 1 cup shredded baby cos lettuce
- 1 small red onion thinly sliced
- 1 NZ avocado thinly sliced
- ½ punnet cherry tomatoes sliced
Instructions
- Slice Tofu into 1cm fingers. Pat dry with kitchen paper if it is too wet, then thinly coat with flour. Dip in the beaten egg, then coat with bread crumbs.
- Shallow fry the Tofu “fish” fingers until golden and crisp in hot oil.
- Meanwhile, boil the peas for 3 mins, then drain, add the oil, mint, salt and lemon juice, and blitz with a hand blender until smooth. Pour into bowl and Set aside.
- In the same food processor, blitz together mayo, lemon juice, parsley and gherkins until smooth. Set aside.
- Warm the wraps in the microwave or on the stovetop. Spread with the pea purée and tartare sauce. Scatter with the lettuce, then top with onion, avocado, tomato gherkins and the tofu ‘fish’ fingers. Garnish with some parsley. Roll up and eat while still hot!
Tried this recipe?Let us know how it was!
