Add the old fashioned oats, non-dairy milk, mustard, and nutritional yeast to a blender and blend until smooth. Pour into a wide bowl. Combine the breadcrumbs, or panko, in a separate wide bowl along with the spices and stir with a whisk or fork.
Take each piece of tofu and dip it in the non-dairy milk and mustard mixture, then carefully dip it in the breadcrumbs until it is well coated. Lay each tofu piece on one side of a lightly oil-sprayed baking sheet in a single layer.
Separately toss the potato wedges and green beans with a mixture of vegetable broth, tamari and salt, and pepper. Lay the potatoes and green beans on the pan separately. You may need to use 2 pans.
Bake at 400°F for 25 minutes, turning the tofu and potatoes once, until golden brown.
Check for doneness. If one item is done before the others, remove it to a dish and cover with foil to keep it warm. Return the pan to the oven for the other items to cook a few more minutes.
Mix the tofu, lemon juice, mustard in a blender or food processor until smooth. Remove to a bowl and stir in the pickles.
Serve the tofu “fish” stick, potato wedges and broccoli with the tartar sauce and/or catsup.
For Tofu "Fish", potatoes, tarter sauce and green beans [nutrition-label]
Sheet Pan Tofu "Fish" & Chips
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.