Vegan Fish Finger Butty

Preheat your oven to 200°C.

Cut your tofu block into 9 fingers.

In a bowl, add your vegan yoghurt for the fish fingers, as well as the lemon juice and salt.

Add two of your fish fingers at a time into the yoghurt mix, making sure they get fully coated.

Set aside, then pour your Mornflake Fine Oatmeal out onto a plate.

To a small oven-proof tray, add 4 tbsp of vegetable oil, then put the tray in the oven to heat up.

Remove the tofu pieces from the yoghurt, and roll in the Oatmeal until fully coated, then remove your tray from the oven, carefully placing your tofu onto the baking tray.

Bake for 20-30 minutes, turning the tofu over every 5 minutes (use a spatula so the Oatmeal crumb doesn’t fall off), baking until you have golden brown, crispy ‘fish’ fingers.

When the fish fingers are almost cooked, mix your tartare sauce ingredients together in a new bowl & heat up your mushy peas.

Toast your brioche bun, then spread your mushy peas over the base, topping with your spinach (if using), your fish fingers, then top with lemon juice.

Spread your tartare sauce on the top of the bun, then place on top of your fish fingers.

Serve with chips & any sauces you like, or have it on it’s own.