1/3 cup cornmeal
1/4 cup flour
1/4 cup bread crumbs
lemon pepper to taste, Italian or other preferred dry seasoning
12 oz. extra firm tofu
3 whole wheat sandwich buns OR toasted bread
1/2 cup vegan mayonnaise substitute
2 teaspoon each of lemon juice, chopped pickle, and onion
salt and pepper to taste
Begin preparing your tofu by cutting into about 1/2 thick slices. Press and drain these well, then freeze overnight to improve texture.
The next day, prepare your breading by mixing cornmeal, flour, bread crumbs, and your seasoning thoroughly in a bowl. Bread your tofu slices completely, and then deep-fry for about five minutes or until completely cooked--times will vary based on your methods and temperature.
Set your fillets aside to drain on a paper towel as you prepare your tartar sauce. Mix vegan mayo, pickle, and onion well in a small bowl, then add lemon juice, salt, and pepper to taste. You might alternately just want to use the vegan mayo; its all up to you.
Spread as much as you like on half of each bun, then layer up with lots of crisp lettuce and juicy tomato slice. Add a fillet, and voile!