Being vegan doesn’t mean you have to miss out on your favourite dishes, including the classic British fish and chips. This recipe from Tofoo combines crunchy batter and soft tofu to make a dream team. Serve it up with creamy, or minty peas and chips and it’s sure to satisfy any urges for the real deal — you can even wrap it up in old newspaper for an authentic chippie experience.
This recipe uses large slabs of tofu, but you can also cut the Tofoo into fingers to make crispy goujons for an alternative version. Try adding fresh mint to the peas instead of vegan crème fraîche, or regular crème fraîche for a non-vegan, vegetarian alternative.
Extracted from The Tofoo Cookbook by The Tofoo Co. (Ebury Press, £16.99).
For the Tofish
- Naked Tofoo 250g, drained, dried and cut into 4 slabs
- Plain flour 1 tbsp, seasoned with salt and pepper
- Self-raising flour 100g
- Dried seaweed 1 tsp, crumbled (optional)
- Ale 100ml
- Vegetable oil for deep-frying
- Lemon wedges to serve
For the peas
- Frozen peas 300g
- Vegan crème fraîche 3 tbsp
For the chips
- Potatoes, such as King Edward 800g, peeled and cut into 1cm-wide chips
- Olive oil 4 tbsp
Photography by Joff Lee