Recreating fast food favorites, but fully vegan, is one of my favorite types of things to create food wise. Why? Because we all grew up on them and I’ve found it’s what people miss most when going vegan, besides “comfort food” (which I guess this counts as comfort food… right?). The McDonald’s Filet ‘O Fish Sandwich was always a favorite of mine and my moms growing up, and I still crave it to this day. Luckily, this one is SUPER easy to veganize, and I also tried to make it as healthy as I could by baking the “fish” patties instead of frying them! It’s pretty easy and I’ve got some fun little tips and tricks for y’all, so let’s get into it!

I’m really excited to announce that this recipe is in collaboration with Follow Your Heart! They’re one of my favorite brands, and I’ve gotten so many requests to make more recipes using their products from y’all, since they’re so accessible across the US. The products I used in this recipe are their Original Vegenaise, American Style Slices, Vegan Egg, and Vegenaise Tartar Sauce. Trust me, they truly make this recipe special.

So you’ll want to start by prepping your tofu. Drain & press this VERY well to make sure you get as much water out as possible. Slice it into 4 squares, about 1/4-1/2 inch thick, and roughly the size of the bun. Place onto a plate in a single layer, and pop in the freezer for 15-20 minutes (this will make the dredging process a whole lot easier).

For the coating, we’re gonna bake the tofu to make this as healthy as we can, as where usually it’d be fried. And hey hi, I have an AMAZING tip for you that you can really use when baking anything with breadcrumbs. Take your panko breadcrumbs, spread them in a thinner single layer on a baking tray, and spray with olive oil spray until well coated. Place these in a 350F oven, for about 3-5 minutes, stirring frequently, until crispy and golden brown. This may take longer depending on your oven / baking tray, but just bake them as long as needed until they’re about the color of the breadcrumbs in the photos shown here. They won’t really brown more in the oven once coated on the tofu.

Using this method is great for baking things coated in breadcrumbs, because it INSURES that you get a perfectly golden & crispy patty- since the breadcrumbs are already golden brown and crisp! It is one of my absolute favorite hacks for baking things.

Once your breadcrumbs are ready, transfer to a bowl, and wipe the baking tray clean. Then make your dredge batter using a vegan egg, vegenaise, dijon mustard, salt, pepper, and flour. Take your tofu out of the freezer, coat in the wet dredge batter… then transfer to the breadcrumbs and cover completely.

Place on your baking sheet and repeat with the other 3 tofu ‘filets’. Once they’re all good to go, place back in the 350F for 12-15 minutes until crisp and the tofu is cooked through. On a Filet ‘O Fish, the cheese is never truly melted, so once you remove them from the oven, place a slice of American cheese on each patty and allow the heat to melt them slightly.

Then all you’ve gotta do is microwave your hamburger buns to make them steamy and soft, add in a tofu patty with cheese, and dollop on all the Follow Your Heart Tartar Sauce (which is so dang delicious). And that’s it! Now you’ve got yourself a relatively healthy, crispy, BAKED, and VEGAN Filet ‘O Fish!

Once again, I just want to give a big thanks to Follow Your Heart for sponsoring this recipe and allowing me to share it with y’all! It’s truly delicious. As always, if you make this, make sure to tag me @plvntfood / #plvntfood and tag @followyourheart as well, so we can all see it! Love y’all with my cold little heart.

Filet ‘O Fish

Veganize one of your McDonald's favorites, a Filet 'O Fish! With very few products, and a crispy BAKED 'fish' patty, you really can't go wrong!

Prep Time 10 minutes
Cook Time 20 minutes
Servings 4 people
Author PLVNTFOOD by Chef Brianna Gallo


  • 2 cups panko breadcrumbs
  • 1 block extra firm tofu
  • 4 soft hamburger buns
  • 4 slices Follow Your Heart American cheese
  • Oil spray I use olive oil
  • Follow Your Heart Tartar Sauce


  • 1 Follow Your Heart vegan egg
  • 1 tbsp Follow Your Heart vegenaise
  • 1 tbsp dijon mustard
  • 1 tbsp flour
  • 1/2 tsp salt
  • Black pepper



  1. Preheat oven to 350F.
  2. Spread breadcrumbs on a tray. Spray with oil directly down, not from side.
  3. Bake for 3 – 5 minutes until golden brown. Immediately transfer to bowl.

  4. Brush tray clean, spray with oil.


  1. Cut tofu block into square-ish shapes the size of the buns, & freeze for 15-20 minutes.
  2. Mix Batter ingredients in a bowl.
  3. Carefully coat tofu in batter.
  4. Place in breadcrumbs. Use other hand to cover top and sides with breadcrumbs, pressing to adhere. Transfer to tray. Repeat with remaining tofu.

  5. Bake 12 – 15 minutes until tofu is cooked through. Immediately top with cheese – allow residual heat to make it semi melt.


  1. Cut buns in half, microwave for 20 seconds to warm through (microwave = stays soft).
  2. Top with fish and cheese, dollop with tartar sauce.

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