Tofish & Chips | Vegan Food & Living

Tofish & Chips

Tofish & Chips

Fish and chips is a classic British takeaway that many enjoy on a Friday night. But with experts predicting that we may see fishless oceans by as early as 2048, it's time to ditch the fish and look for plant-based alternatives.

Thankfully, The Tofoo Co.'s tofu makes a brilliant replacement for fish in this tasty fish-free recipe, whilst seaweed adds an authentically fishy flavour.

Total Time: Prep 20 min | Cooking 35 min

Servings: 4

Total Time: Prep 20 min | Cooking 35 min

Servings: 4

Ingredients

Method

Ingredients

(Servings: 4)

  • 70 70 g Naked Tofoo
  • 0.75 0.75 Tbsp olive oil
  • 75 75 g peas
  • 0.75 0.75 Tbsp vegan crème fraiche
  • 200 200 g potatoes such as King Edward
  • 0.25 0.25 Tbsp plain seasoned flour
  • 25 25 g self-rising flour
  • 0.25 0.25 tsp dried seaweed, crumbled (optional)
  • 25 25 ml vegan ale
  • Oil for deep frying

Method

  1. Preheat the oven to 200°C/180Fan Gas 6. Drain the Tofoo and pat dry.
  2. Peel the potatoes and cut into chips, bring a large pan of lightly salted water to the boil and cook the cut potato for 5 minutes, drain well then toss with the olive oil. Spread out onto a non-stick baking tray and cook in the oven for 30 minutes, turning halfway through cooking time.
  3. While the chips are cooking, cook the peas in a pan of boiling water for 5 minutes, drain and tip into a food processor with the crème fraiche, blitz until well combined. Heat gently.
  4. Cut the Tofoo into 4 slabs and dust in the seasoned flour. Blitz the self-rising flour with the seaweed and add the ale, blitz again until you have a smooth creamy batter.
  5. Heat about 8cm oil in a pan to 180°C. Take a piece of tofu and dip in the batter to coat evenly, carefully lower into the hot fat and cook for 2 to 3 minutes, until golden and crispy. Repeat with the other 3 pieces.
  6. Serve cooked Tofish with chips and a spoon full of peas, garnish with lemon wedges.

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