These scrumptious vegan "fish" sandwiches are made with marinated, battered and fried tofu fillets and served with creamy homemade tartar sauce. Super indulgent and oh so delicious!
Grab one of your tofu blocks and cut about one third off of the end, so that the remaining portion is square. Cut the square in half, thickness-wise, so you have two square shaped slabs.
Repeat using the other block of tofu. You'll be using the square shaped slabs for the sandwiches. Save the remaining tofu for another use.
Whisk all of the ingredients for the marinade together in a small bowl or liquid measuring cup.
Place the tofu slabs into a shallow dish and pour the marinade over them. Allow the tofu to marinate at room temperature for 30 minutes, or longer in the refrigerator.
While the tofu marinates, stir the ingredients for the tartar sauce together in a small bowl. Cover and refrigerate the sauce until ready to use.
When the tofu is almost finished marinating, whisk all of the batter ingredients together in a medium bowl.
Stir the breading ingredients together in a separate medium bowl.
Pour about a half inch of oil into a medium (preferably cast iron) skillet and place it over medium heat. Give the oil a few minutes to heat up.
When the oil begins to shimmer, grab one of your tofu slabs. Dredge it in the breading mixture.
Transfer the tofu slab to the batter mixture, and carefully dip both sides to coat.
Return the tofu to the breading mixture and coat all sides a second time.
Carefully place the tofu into the hot oil. Repeat for as many tofu slabs as you can fit into the skillet without crowding. You can cook the rest in a second batch.
Cook the tofu slabs for about 5 minutes on each side, until golden and crispy.
Transfer the cooked tofu slabs to a paper towel-lined plate.
To serve, place a tofu slab inside each bun. Top with tartar sauce, lettuce, tomato, and pickle slices. Serve.