Fishless Fingers Recipe

flatlay of golden crispy breaded fishless fingers with hand holding half bitten one to show white centre above several fishless fingers in tray

If you liked fish fingers then you’ll love these Fish Fingers! Crunchy Tofu Nugget Sticks, and they’re ten times crunchier- literally the sound is deafening on a video playback! Made just with just 4 ingredients and baked in the oven, they’re definitely a healthier option.

close up of golden crispy breaded tofu nugget with bite taken on pile of several other crispy battered fingers

These fishless fingers are insanely crunchy and neutral in taste so they work well with any type of dipping sauce or side. They’re all about the texture and the crumb coating! Packed with protein, they’re definitely a delicious way of getting tofu in to your day!

white metal vintage tray with blue rim filled with breaded fishless fingers next to metal pot filled with ketchup

You can check out my video tutorial on how to make these on Instagram (in the video tutorials story reel) just to hear that crunch – I kid you not, it’s loud!

stack of vegan fish fingers piled on top of each other in white metal flat tray with top one on pile having bite taken out

Questions about Fishless Fingers

How to make Fishless Fingers? To make fishless fingers, you will need to cut firm tofu into fingers, dust with cornstarch then dip into a paste made with cornstarch and water and then finally into a bowl of breadcrumbs. Spray or brush with oil and bake them in the oven for 50 minutes, turning over halfway. They should be nicely crisp and golden.

How can I store leftovers? These can live in the fridge for around 3 days or in the freezer for up to 5 months. If you want to retain the crispy exterior, throw back into the oven for around 30 minutes.

Mine fishless fingers so crunchy. Why? This could be due to anything from the temperature of the oven, the length of time in the oven, the amount of oil added and the type of breadcrumbs or tofu used. Basically anything! I find adding a little less oil makes these more crispy and adding on some extra minutes. Also check that the tofu is firm tofu as a less firm one contains more water which can create a soggy bottom.

Can I replace firm tofu with silken tofu? Silken tofu and firm tofu differ in terms of texture. Silken tofu is much more soft and runny as it has a higher water content. It is best to use firm tofu in this recipe to keep the structure in tact. The silken tofu may also potentially give a soggy bottom.