LOST Dinner Night

"Fish" Sticks

"Fish" Mixture
1/4 Cup Old Fashioned Oats
3 Slices Whole Wheat Bread (or you could just use boxed bread crumbs)
1 Tablespoon Nutritional Yeast Flakes
1/2 - 14oz Block Extra Firm Tofu (squeeze out excess water well and crumble up)
1/4 Teaspoon Garlic Salt
1 Tablespoon Grated Celery (measured after water has been squeezed out, see directions)
1 Tablespoon Red Onion (measured after water has been squeezed out, see directions)
2/3 Cup Grated Potato (measured after water has been squeezed out, see directions)
1/2 Tablespoon Dijon Mustard
1 Tablespoon Lemon Juice
1/2 Tablespoon Soy Sauce
1 Teaspoon Old Bay Seasoning
1 Teaspoon Agave Nectar or 1&1/2 Teaspoons
1 Tablespoon All Purpose Flour
1/2 Teaspoon Salt
2 Tablespoons Wheat Germ
1 Egg Replacer (I used Ener-G brand)

Coating
1&1/2 Tablespoons Melted Vegan Butter for coating
1 cup Panko-style bread crumbs for crust

Place old fashioned oats into food processor or blender and pulse a few times to chop finer. Pour into mixing bowl.

Place the 3 slices of bread in food processor or blender and chop into bread crumbs. Measure out 1/4 cup and put into mixing bowl.

For the celery, red onion and potato take special care to squeeze out the juices with a strainer after they have been grated. The pulp can become quite wet and cause the patties to become too moist. After you have the juice out, then measure.

Into mixing bowl throw in; nutritional yeast, tofu, garlic salt, celery, red onion, dijon mustard, lemon juice, soy sauce, old bay seasoning, agave, potato, flour, salt, wheat germ and egg replacer and mash together.

Preheat oven to 350 degrees.

Spray cookie sheet and hands with cooking spray and measure out 5 - 1/3 cup portions. Lay them on cookie sheet and shape into squares about 3/4 inches thick. Brush top side with melted butter and sprinkle with bread crumbs. Carefully turn over with a spatula and do the same on the other side. Place into oven and bake 15 minutes. Then flip and bake 15 more minutes. Let set for 5 minutes after out of the oven.

*adapted from this recipe

Vegan Tartar Sauce



1/2 - 14oz Block of Silken Tofu
1/2 Teaspoon Agave Nectar or 1 Teaspoon Sugar
1 Teaspoon Onion Powder
1/2 Teaspoon Garlic Powder
1/2 Tablespoon Canola Oil
1/4 Teaspoon Salt
1 Tablespoon Corn Starch
2 Tablespoons Dill Relish

Place tofu, agave, onion powder, garlic powder, canola oil, salt and corn starch into blender and blend until smooth. Pour into small sauce pan and cook for about 5 to 6 minutes, stirring and mashing downward (to get rid of lumps) constantly with a rubber spatula on medium heat or until thickens. Mix in dill relish.

This can be served to your liking, warm or chilled in the fridge.

(I used the rest of the block of extra firm tofu from the fish stick recipe so it was thicker than it would have been had I used actual soft silken tofu)

*adapted from this recipe