Grain-Free Vegan Fish Sticks with Seaweed

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By Tara Morgan

Whether you’re exclusively plant-based or just taking it easy on animal protein, these vegan fishless sticks make a great, kid-friendly snack when plunged in a bowl of creamy vegan tartar sauce or the perfect main dish of your Meatless Monday.

Not only do these puppies have plenty of plant-based protein from organic tofu and hemp hearts, but they have the added benefit of our own North American grown superfood seaweed, which gives them the lightest taste of the sea. Plus, they’re grain-free!

Grain-Free Vegan Fish Sticks with Seaweed

  • 16 ounces extra firm organic tofu, drained and pressed

  • ½ cup vegan mayonnaise

  • ⅛ cup water

  • ½ cup almond flour

  • ⅓ cup nutritional yeast

  • ¼ cup hemp seeds

  • ½ teaspoon Blue Evolution Marinara Seasoning Blend

  • ½ teaspoon salt

  • ¼ teaspoon garlic powder

  • ¼ teaspoon onion powder

Preheat oven to 400°F. Drain the tofu and cut the block into 16 rectangular shaped pieces. Lay the tofu pieces out in a single layer on 2-3 stacked paper towels. Top with another 2-3 stacked paper towels and press the tofu down gently until the paper towels have absorbed the tofu’s excess water.

In a shallow bowl, whisk the vegan mayonnaise with ⅛ cup water. Grab another bowl, sift together all of the dry ingredients. Dip each piece of tofu in the mayonnaise, making sure to cover all sides, then drop into the dry mixture, pressing down to coat the tofu. This is a messy process and you might find it necessary to wash and dry your hands frequently throughout. Repeat until all pieces of tofu have been coated. Place tofu on a baking sheet lined with parchment paper and bake at 400°F for 40 minutes, flipping once halfway through. Serve immediately with vegan tartar sauce.

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Vegan Tartar Sauce

  • ½ cup vegan mayonnaise

  • ½ cup unsweetened vegan yogurt

  • ½ cup finely minced dill pickles

  • ¼ teaspoon vegan worcestershire sauce (optional)

  • ¼ teaspoon onion powder

  • 2 tablespoons chopped parsley

  • Salt and pepper to taste

Mix all ingredients together. Keeps in the refrigerator approx. 1 week.

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