This sheet pan recipe was inspired by The Recipe Redux challenge this month because I love being able to get dinner on the table quickly without a lot of cleanup and this Sheet Pan Tofu Fish & Chips with roasted potato wedges and garlic green beans hit the spot. It's a complete meal. Any vegetable will work so you can mix it up with cauliflower or broccoli if you like.
Chopping the potatoes is a breeze - you don't even need to peel them. Try to make all of the ingredients about the same size. In this case, about 3-4". If you want to serve it to more than 2 people you will probably need 2 sheet pans.
For the tofu "fish" sticks, first press your tofu. I like using a tofu press but wrapping it in a few paper towels and pressing with a heavy object will do the trick, as well.
While the tofu is being pressed, you can start to roast the potatoes because they'll take longer than the tofu and green beans.
Then, get the two plates ready for dipping your tofu "fish" sticks, one with the blended oats, non-dairy milk, and a little mustard. And, the other with the spiced breadcrumbs.
After about 20 minutes in the oven, take out the potatoes and start to lay the "fish" sticks onto the pan. Dip each piece in, first the liquid, and then with the other hand, into the breadcrumbs.
If there's room, add the green beans. They will take the least amount of time to bake. If it seems like one element is getting done before the other, you can remove it to a plate and continue to cook the others until browned and done.
While everything is baking, make the tartar sauce in a blender or with a fork in a bowl. If you only need a little tartar sauce, I would make it in a bowl, unless you have a small blender. With so little in the bottom of the blender, the blades have a hard time blending the sauce.
I'd love to hear your feedback in the comments below for this Sheet Pan "Fish" and Chips Recipe! If you have a photo, post it on my Facebook page, tag me using the hashtag #plantbasedcooking