Step 1

Preheat the oven to 400° F.

Step 2

Cut the pressed tofu into 1x3” pieces.

Step 3

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.

Step 4

Take each piece of tofu and dip it in the soymilk 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.

Step 5

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.

Step 6

Bake at 400°F for 25 minutes, turning the tofu and potatoes once, until golden brown.

Step 7

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.

Step 8

Mix the tofu, lemon juice, mustard in a blender or food processor until smooth. Remove to a bowl and stir in the pickles.

Step 9

Serve the tofu “fish” stick, potato wedges and broccoli with the tartar sauce and/or catsup.