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: 15.78 ounces
Ingredients
Tofu
4 ½ cups water
3 cups flour, all-purpose
3 tablespoons canola oil
3 tablespoons seasoning, old bay
6 cups tofu, extra firm, sliced into ½ ” thick, 4.4 ounce planks
Breading
3 cups crumbs, panko bread
1 ½ cups flour, all-purpose
1/3 cup seasoning, old bay
1/3 cup canola oil
Tartare sauce and service
3 cups vegan mayonnaise
¾ cup pickle, dill, diced or thinly sliced
3 tablespoons dill weed, dried
3 tablespoons pickle, dill, brine
12 hamburger buns, wheat, sliced
6 cups lettuce, iceberg
Preparation
- 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.
- To assemble: 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.
Nutrition Information
Crediting: Each serving provides 2 oz eq meat/meat alternate, 2 oz eq grains, ⅛ cup other vegetable, and ¼ cup fruit.
Calories: 772 Total Fat: 37g Saturated Fat: 4g Trans Fat: 0.13g Carbohydrate: 82.57g Fiber: 7.54g Total Sugars: 7g Protein: 28g Sodium: 1,255.17 mg
*The nutrition information is an estimate based on general ingredients. These amounts will vary based on the products you are using.