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Vegan Fish Finger Sandwich

Vegan Fish Finger Sandwich
Vegan Fish Finger Sandwich

Vegan fish finger sandwiches are now a thing.

You're gonna love this veggie recipe, trust us they're mind-bendingly tasty! If you're looking for vegan fish recipes- this is a bloom'in great one to try! A great plant based lunch idea or quick snack! We think the kids will love them too!

The full recipe is in BISH BASH BOSH! Click here to get your copy!



  • 1 x 450g block extra-firm tofu
  • 1 lemon
  • 1 tsp salt
  • 1⁄2 tsp black pepper
  • 100ml white wine vinegar
  • 1 tbsp Dijon mustard
  • 100g plain flour
  • 200ml unsweetened plant-based milk
  • 100g golden breadcrumbs
  • olive oil, for frying
  • 8 slices fresh crusty white bread
  • dairy-free butter, for spreading, optional
  • 1 x portion Mashy Mashy Peas
  • 1 x portion Speedy Tartare Sauce
  • tomato ketchup, optional


  • 200g frozen peas
  • 1 tsp olive oil
  • 1 tsp salt
  • 1 tsp mint jelly or mint sauce


  • 100g egg-free mayonnaise
  • 1 tbsp capers
  • 1 small pickled gherkin
  • a pinch of salt
  • 1⁄2 lemon


  1. 1.

    Tofu press or 2 clean tea towels and a weight such as a heavy book| Fine grater or Microplane | Large saucepan | Line 2 plates with kitchen paper

    Press the tofu using a tofu press or place it between two clean tea towels, lay it on a plate and put a weight on top | Leave for at least 30 minutes to drain and firm up before you start cooking

    Zest the lemon and squeeze the juice into the saucepan, catching the pips with your other hand | Add the zest, 1⁄2 teaspoon of the salt, the black pepper, white wine vinegar and mustard and mix | Drain any liquid from the tofu, cut it into 12 equal fingers and add them to the pan, turning to cover | Leave to marinate for 30 minutes

    Meanwhile, make the batter | Pour the flour, remaining 1⁄2 teaspoon salt and the plant-based milk into a bowl and whisk to a batter | Put the breadcrumbs into another shallow bowl

    Take the tofu fingers out of the marinade | Drop them into the batter and toss to coat completely | Transfer to the breadcrumbs and toss again, ensuring they are well covered | Place on a plate and set aside

    Now get ready to cook the tofu | Quickly rinse the saucepan and pour in the olive oil until it’s 2cm deep | Turn up the heat | Dip a wooden spoon into the oil and if bubbles form around the spoon, the oil is ready to cook| Carefully place the fingers in the oil and fry them in batches for 2–3 minutes, until golden and crispy all over | Transfer to the kitchen paper to soak up the excess oil

    Build the sandwiches | Lay half the bread slices on plates and butter them if you prefer | Top with Speedy Tartare Sauce and ketchup, if using, the tofish fingers and Mashy Mashy Peas | Cut in half and serve


    Kettle boiled | Stick blender, optional Pour the peas into a heatproof bowl, cover with boiling water and leave

    for 5 minutes to thaw In another bowl, combine the olive oil, salt and mint jelly or sauce

    Drain the peas, tip them into the mint mixture and stir through | Crush the peas with a fork or give them a quick blitz with a stick blender


    Put the dairy-free mayo into a small mixing bowl | Finely chop the capers and gherkins, add them to the bowl and stir everything together

    Taste and season with the salt and lemon juice, catching any pips in your other hand as you squeeze the lemon half