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: 55 minutes
Prep Time: 20 minutes
Cook Time: 35 minutes
Servings: 4
Rating:
Total Time: 55 minutes
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
- Preheat the oven to 200°C/180Fan Gas 6. Drain the Tofoo and pat dry.
- 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.
- 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.
- 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.
- 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.
- Serve cooked Tofish with chips and a spoon full of peas, garnish with lemon wedges.
