Per 4 sticks
1⁄4 cup flour
1⁄3 cup soy milk
2 tablespoons lemon juice
1 cup finely ground bread crumbs
2 tablespoons dulse seaweed flakes
1 tablespoon Old Bay seasoning blend
1 teaspoon onion powder
1 block extra-firm tofu, well pressed
Preheat oven to 350°F.
Place flour in a shallow bowl or pie tin and set aside. Combine the soy milk and lemon juice in a separate shallow bowl or pie tin. In a third bowl or pie tin, combine the bread crumbs, kelp, Old Bay, and onion powder.
Slice tofu into 12 1⁄2-inch-thick strips. Place each strip into the flour mixture to coat well, then dip into the soy milk. Next, place each strip into the bread crumbs, gently patting to coat well.
Bake for 15–20 minutes, turn once, then bake for another 10–15 minutes or until crispy. Serve with ketchup or a vegan tartar sauce and vegetables.
To make a simple vegan tartar sauce, combine vegan mayonnaise with sweet pickle relish and a generous squeeze of lemon juice. Or dip your fishy tofu sticks in ketchup or barbecue sauce.