30 April 2021

Tofu 'Fish' & Chips

A tofu-take on vegan 'fish' and chips with taste-of-the-sea marinated tofu fried in a dill-beer batter, best served with my Homemade Chunky Chips, Tangy Tartare Sauce and Minty-Mushy Peas!




FOR THE 'TOFISH' 1 block firm tofu 1 tbsp lemon juice 1/2 nori sheet (blended into flakes) 1 tbsp fresh dill, minced 1 tsp capers, minced 1 tsp caper juice 1 tsp soy sauce 1/2 tsp salt 1 nori sheet FOR THE BATTER 1/2 cup plain flour 1/2 cup cornflour 1 tsp baking powder 1/2 tsp baking soda 1/2 tsp sea salt 3/4 cup vegan-friendly lager (or sparkling water for alcohol free!) 2 tbsp fresh dill, finely chopped (optional) 1/2 litre rapeseed/vegetable oil HOMEMADE CHUNKY CHIPS 2-3 medium maris piper potatoes 1 tbsp olive oil Pinch of sea salt TANGY TARTARE SAUCE 1/2 cup vegan mayonnaise Zest of 1/2 an unwaxed lemon 1 tsp lemon juice 1 gherkin, finely chopped 2 tbsp fresh dill, chopped 1 tsp capers, finely chopped Pinch of salt & pepper MINTY-MUSHY PEAS 2 cups frozen peas 1 tbsp vegan butter Handful fresh mint leaves, finely chopped Zest of 1/2 a lemon 1 tbsp lemon juice Pinch of salt & pepper


1. Press the tofu overnight until firm, unless using firm tofu. Slice into desired shape/size, then make the marinade by mixing the nori flakes, lemon juice, dill, capers & juice, soy sauce and salt in a bowl. Place the tofu in a baking dish, then pour over the marinade. Ensure each piece of tofu is well coated in the marinade for a minimum of 1 hour, overnight if possible. Once marinated, cut a nori sheet to fit each piece of tofu 'fish' and place it on top, squeeze over some lemon juice if you need to help it stick.

2. Make the Homemade Chunky Chips next by peel and chop the potatoes into chunky chips. Place in a large pan of boiling, salted water then leave to par-boil for 2-3 minutes. Drain, then drizzle in the olive oil, place the lid back on the pan and shake well to coat. Spread the chips out on a non-stick baking tray, sprinkle with salt then place in the oven to bake at 180 degrees celsius for 25-30 minutes.

3. While the chips are baking, gradually heat the half litre of oil for frying in a deep saucepan - it's ready when bubbles form at the tip of a wooden spoon when dipped in. For the batter, add the flours, baking powder, baking soda and salt to a large shallow bowl, then mix with a whisk to combine. Pour in the lager, combine again then add the dill. Place a piece of tofu fish in the batter, one at a time, and carefully coat them on all sides. Place the coated tofu pieces in the oil, again one at a time, and allow to fry until crispy and golden, turning if needed. Remove then place on an old tea towel to absorb excess oil and repeat with the other pieces of tofu. Serve immediately!

4. For the Tangy Tartare Sauce, mix all of the ingredients together in a bowl until well-combined and store in the fridge until ready to use.

5. For the Minty-Mushy Peas, boil the peas for 5-10 minutes. Place in a bowl with the vegan butter, mint, lemon zest and juice, salt and pepper, then mash with a potato masher until combined.

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