Vegan Tempeh Fish Sticks with Tartar Sauce

Cut tempeh into 1/2 inch thick strips.

Place in a large saute pan and fill with water until the tops are just covered.

Sprinkle on the salt.

Cut butter into pieces and rip the nori into large chunks and place all on top.

Cover the pan, turn heat to medium, simmer for 30 minutes.

Use a fork to remove tempeh and place on a baking sheet to cool to the touch.

Whisk 1/2 cup soft tofu and 1/2 cup water in a bowl and set aside.

Whisk 1/2 cup all-purpose flour and 1 teaspoon garlic powder in a bowl and set aside.

Whisk 1 cup panko, 1/2 cup flour, and 1 teaspoon old bay seasoning in a bowl and set aside.

Coat tempeh in flour mixture then tofu mixture then panko mixture.

Place on a parchment-lined baking sheet.

Repeat until all tempeh is coated.

Bake at 400 F for 15 minutes.

Spray with cooking oil.

Flip and spray again.

Bake for another 15 minutes.

Serve with vegan tartar sauce.

This makes 4 servings with 20 grams of protein each and nearly 9 grams of fiber from the tempeh.

If you don't have old bay seasoning, swap it for Italian seasoning.

If you don't have panko, use bread crumbs instead.